Creamy Pyrex Flan
Four ingredients, a water bath, and a caramel that turns to sauce overnight. Pulled at 170F, not 180F.
- Yield
- 8 servings
- Prep
- 15 min
- Bake
- 40-45 min
- Total
- 5 h including the chill
- Pan
- 2-quart oval Pyrex in a water bath
- Oven
- 325°F / 163°C
Four ingredients and a water bath. The only difficult parts are stopping the bake early enough and the flip, and both are in the steps.
Ingredients
Method
-
Prep
Melt the sugar in a small saucepan over medium heat, stirring occasionally, until it is a smooth golden-amber liquid.
-
Prep
Pour it straight into the oval Pyrex and tilt the dish in circles immediately to coat the whole bottom before it sets.
-
Prep
Heat the oven to 325F. Whisk the condensed milk, cream and eggs until completely smooth.
-
Assemble
Pour the custard through a fine-mesh strainer over the hardened caramel - optional, for the smoothest texture - leaving about ½ inch at the top.
-
Bake
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 center wobbling like set gelatin - the glass keeps cooking it after it comes out.
-
Chill
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.
-
Serve
Run a thin flexible knife around the inside edge, then shake the dish gently side to side until the custard slides freely. Center 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.
Goes with
From the journal
- Make the dessert — We skip it because the meal already feels like enough work. It's the course people remember, and it's the easiest one to get right.
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