BEST FLAN (2004)
We have a dream, a dream that torments us nightly, and causes us to awaken in hunger. In this night vision, we are poised on a rafter in the America West Arena, overlooking a vast expanse of caramel-covered goo, an immense, yellow field of flan that calls out to us in that secret language of all flan lovers, beckoning for us to leap into the sweet, creamy custard below and become one with it. In a fit of suicidal madness, we jump, hitting the soft crème caramel with a plop and slowly sinking into the mlange of eggs, evaporated milk and vanilla. As we eat our way to the floor, we realize that this is no ordinary flan, but the smoothest, most exquisite flan in all of the Valley, which you can only get at Havana Cafe. The recipe is that of B.J. Hernandez, the executive chef and co-owner of both locations along with hubby Gilbert. One taste of B.J.'s confection, and we predict you'll be having similar dreams, whether they be of flan-filled Olympic-size pools or of football fields of the stuff. B.J.'s flan is consistently silky, and neither too heavy nor too light. Of course, just about everything else on her menu is first-rate, but B.J.'s flan is the only item that should be listed as a lethal weapon against diabetic dictators.