What are some reasons Royal® Flan may fail to thicken?
— When milk substitutes are used. The calcium in milk is essential for the setting process. — When flan is allowed to cool in the pan before it is transferred to dessert dishes. This will break the set. For best results flan should be cooked until it comes to a full bubbling boil, and then immediately poured into dessert dishes. The mixture will be thin, but will set when allowed to cool undisturbed. Do not stir the flan as it sets. — Flan will not set properly when a whole egg is added to the mix.
