Place the caramel custard at the center of the plate with a ball of vanilla cream on one side and a ball of milk veil ice cream on the other. Finish by drizzling with caramel. Top with a crisp.
Carratell Ranci del Montsant (DO Montsant), by Celler de Capçanes. This sweet wine, made from the grapes of old Garnacha Negra vines, is an outstanding foil for the sweetness and creaminess of the caramel custard.