Yes, HG is very fond of custard. HG ranks desserts thusly: Custard in its various forms is number one, Ice cream is number two and sorbet is a distant number three. Not really fond of other desserts. (yes, HG will make do with end-of-the-meal red wine companions like halvah or cream cheese and bar-le-duc jelly). Excellent Mexican custard (flan) is made daily by local Latino women and sold at the Pojoaque Super Market near HG/BSK’s Santa Fe County home. Best restaurant flan is at Gabriel’s, the joyous Mexican restaurant ten miles north of Santa Fe on Highway 285. In Italy, HG revels in Panna Cotta, a delightful custard (almost a match for virtuoso gelato). Paris, of course, is custard heaven. Creme caramel, creme brulee and, best of all, Ile Flottante. This dessert consists of puffs of meringue floating on a sea of custardy creme anglais. At Le Stella Brasserie, an HG favorite, they top the dessert with flakes of toasted almonds. The perfect climax to a meal of oysters, beef tartare and pomme frites.
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