Creamy Pyrex Flan

Method

1. Prep smooth golden-amber

   Melt the sugar in a small saucepan over medium heat, stirring occasionally, until it is a smooth golden-amber liquid.

2. Prep bottom fully coated

   Pour it straight into the oval Pyrex and tilt the dish in circles immediately to coat the whole bottom before it sets.

3. Prep completely smooth

   Heat the oven to 325F. Whisk the condensed milk, cream and eggs until completely smooth.

4. Assemble ½ inch below the rim

   Pour the custard through a fine-mesh strainer over the hardened caramel - optional, for the smoothest texture - leaving about ½ inch at the top.

5. Bake 40-45 min · 170-175F, centre still jiggling

   Set the Pyrex in a larger roasting pan, pour hot water halfway up its side, and bake uncovered. Start checking early. Pull it at 170-175F with the centre wobbling like set gelatin - the glass keeps cooking it after it comes out.

   45m
6. Chill 4-6 h · set, caramel liquid

   Lift it out of the water bath at once and cool it on a dry rack or towel. Near room temperature, stretch plastic wrap over the rim without touching the custard and refrigerate at least 4-6 hours or overnight.

   360m
7. Serve released, caramel running

   Run a thin flexible knife around the inside edge, then shake the dish gently side to side until the custard slides freely. Centre a rimmed platter upside down on top, hold the handles and the platter together, and turn it over in one motion. Leave the dish upside down 10-15 seconds until you hear it release.