Stovetop: 1. Add 1/4 cup sugar to heavy saucepan over medium-high heat. Cook, without stirring, until sugar melts and turns dark golden brown. Carefully pour caramel into 2-cup mold, or evenly divide among 4-1/2 cup molds; set aside. 2. Add 2 cups milk (For best results, use whole milk. For a denser texture, reduce milk to 1-1/2 cups; reduce microwave time to 3 minutes.) to a saucepan over medium=high heat. Using whisk, gradually stir in contents of package. Bring milk mixture to boil, stirring constantly (mixture will be thin), about 5 min. 3. Pour mixture into prepared mold(s); cover. Refrigerate until firm. 4. Loosen flans by running thin knife around edges. Invert dessert onto serving dish(s). Microwave: 1. Follow step 1 (above). 2. Add 2 cups milk (For best results, use whole milk. For a denser texture, reduce milk to 1-1/2 cups; reduce microwave time to 3 minutes.) and contents of package to microwave-safe bowl; using whisk, stir until dissolved. Microwave on high 2-1/2 min.; whisk well. Cook until hot, about 2-1/2 min. more; whisk well (mixture will be thin). Continue with step 3 (above). Because stoves and microwave ovens vary, heating times are approximate. Adjustment to cooking time may be required. Makes 4 (1/2 cup) servings.
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