Author: Carlos_Antonio

Flan is usually not setting because the custard center has not received enough heat, the recipe contains too much liquid for its eggs, or the flan has not chilled long enough. A properly baked flan may wobble slightly, but the center should move as one soft gel rather than ripple like liquid. Refrigeration firms the structure, but it cannot fully repair severely undercooked custard. Key Facts at a Glance Flan generally sets when its center reaches approximately 77-82°C (170-180°F). A typical formula uses about 1 large egg for 100-125 ml of liquid dairy. A water bath moderates heat and reduces…

Read More