Creme caramel custard with chocolate savarin and white chocolate ice cream. (Serves 6).

ingredients

For the chocolate brioche

2 ounces granulated sugar

1/2 ounce cake yeast

2 ounces milk

3 eggs

13 ounces all-purpose flour

1 ounce Dutch processed, cocoa powder

1/6 ounce salt

6 1/2 ounces unsalted butter, cubed and at room temperature

2 ounces dark chocolate, melted

Cocoa nibs to taste

For the white chocolate ice cream:

3 cups heavy cream

1 1/2 cups milk

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

10 ounces white chocolate, chopped

4 eggs, beaten

For the savarin:

3 cups granulated sugar

2 cups water

1 cup creme de cacao, dark

Reserved brioche dough

For the caremel:

2 cups granulated sugar

2 tablespoons unsalted butter

1/4 cup water

For the custard:

2 cups heavy cream

1/2 cup milk

1/2 cup granulated sugar

1 vanilla bean, beaten

7 egg yolks, beaten

For the creme caramel custard:

Reserved caramel

Reserved custard

For the garnish:

Cocoa nibs

For the chocolate brioche, in the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, yeast, and milk and mix until dissolved. Set aside until thick and frothy, about five minutes. On medium-low speed, add the eggs and mix to incorporate, about one minute. Add half the flour and mix to combine, about 15 seconds. Add the melted chocolate and butter in three stages, scraping down the sides of the bowl between each addition. Add the remaining flour, cocoa powder, and salt and until just combined. Using a plastic spatula, transfer the dough to a plastic bowl and set aside in the refrigerator for 24 hours.

For the white chocolate ice cream, in a medium saucepan over low heat, bring the heavy cream, milk, sugar, and vanilla to a boil. Reduce the heat and maintain at a simmer. Temper eggs, adding one-third of the hot cream while whisking constantly. Whisk the tempered eggs into the hot cream and maintain at a simmer until thick enough to coat the back of the spoon. Remove from the heat, strain through a fine mesh sieve, and set aside to cool slightly. Place the white chocolate in a medium bowl and pour the hot cream on top. Set aside until the chocolate is almost melted, about three minutes. Gently stir until smooth. Set aside in an ice bath until completely chilled and freeze in an ice-cream machine according to the manufacturer's instructions.

For the savarin, preheat the oven to 350 degrees and liberally coat the inside of six 3 1/4-inch savarin molds with non-stick spray. In a medium saucepan, bring the sugar, water, and creme de cacao to a boil, reduce the heat, and maintain at a simmer until thick enough to coat the back of the spoon. Remove from the heat and reserve the creme de cacao syrup keeping warm. Transfer the dough to room temperature and allow to rest for five minutes. Transfer to a lightly floured, cold work surface and roll to 1-inch thick. Sprinkle with some cocoa nibs, fold the dough in half and roll to 1/2-inch thick. Using a 3-inch ring mold, cut six brioche rounds. Fill each prepared savarin mold with brioche dough, cover with a damp cloth, and set aside for one hour or until doubled in volume. Place in the oven and bake until done, about eight minutes. Remove from the heat and invert the mold onto a cutting board. Dip each savarin into the reserved creme de cacao syrup, soaking each for at least 15 minutes. Transfer to a parch ment-lined sheet pan and reserve.

For the caramel, in a small, covered saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until golden brown, about 10 minutes. Remove from the heat and set aside to cool slightly. Whisk in the butter to incorporate and reserve.

For the custard, in a medium saucepan over low heat, bring the heavy cream, milk, sugar, and vanilla bean to a boil and reduce the heat. Temper the egg yolks, adding one-third of the hot cream to the egg yolks while whisking constantly. Whisk the tempered egg yolks into the hot cream and place over medium heat, stirring constantly with a wooden spoon. When the mixture thickens enough to coat the back of the spoon, remove from the heat, strain through a fine mesh sieve, and reserve.

To finish the creme caramel custard, preheat the oven to 250 degrees and arrange six, 4 3/4 x 4-inch flan molds in a roasting pan. Cover the bottom of each ramekin with some reserved caramel and set aside in the refrigerator until set, about two minutes. Spoon the custard on top of the caramel to fill the ramekins. Pour enough hot water to come halfway up the sides of the molds, cover with aluminum foil, and pierce three times. Place in the oven and bake until set, about 45 minutes. Remove from the heat, transfer the ramekins to a sheet pan, and reserve.

To serve, invert a flan mold of creme caramel custard onto the center of a soup plate and remove the mold. Place a chocolate brioche savarin on top, set a scoop of white chocolate ice cream in the center and sprinide the dish with cocoa nibs.

Premium Solero, Vendimia Cream Sherry

Emilio Lustau

Jerez, Spain