Update to the update on the LA mediasphere's drooling affair with 3219 Glendale Blvd., from Los Angeles Magazine's first annual (and not yet available online) restaurant awards.
Finest Flan - A great dessert is an exclamation point. It continues the atmosphere imparted by a meal while bringing the experience to a close. The flan at Canele might not seem like much, yet it is everything. The caramel is nut brown and a powerful contrast with the custard - and what a custard. It's been poached slowly in a water bath at such a low temperature, not a single bubble has formed. As the flan is unmolded - the ribbon of pooling caramel supplying the sauce - we are reminded of what a lot of care can accomplish with sugar, milk and eggs.
The LA Times also flaunted the flan:
The kitchen also produces a superlative flan, again in a classic style, with a fine silken texture, napped with irresistible burnt caramel. And built to share.
Previously: Canele Love: December 2006 Edition