Why did the flan I made come out liquidy in middle but cooked everywhere else?

- Not fully baked: The flan was likely not baked for long enough, resulting in the center remaining liquid. To ensure the flan is cooked through, check for doneness by gently shaking or nudging the pan; the flan should be set and only slightly jiggly in the center.

- Overbaking: The flan may have been overbaked around the edges while still undercooked in the center. Adjust the baking time according to the size and depth of your flan dish, and use a lower temperature to prevent overbaking.

- Incorrect oven temperature: If the oven temperature was too high, it could have caused the edges of the flan to cook too quickly while the center remained undercooked. Use an oven thermometer to ensure accurate temperature control.

- Inadequate chilling time: Flans need to be chilled for several hours or overnight to set properly. Insufficient chilling can result in a liquidy texture. Make sure to refrigerate the flan for the recommended amount of time before slicing and serving.

- Insufficient thickening agent: If the flan was prepared with cornstarch or another thickening agent, it may not have been dissolved properly or used in sufficient amounts. Ensure the thickening agent is well-mixed with the liquid before pouring into the baking dish.

- Watery ingredients: If the recipe included watery ingredients like fruit or vegetables, they may have released excess moisture during baking. Use less water or pre-cook these ingredients to remove excess liquid before incorporating them into the flan mixture.