Icebox Custard Ring with Chocolate Sauce

Mix raisins with 2 tablespoons rum, cover and let soak for about 2 hours.

For the custard, pour milk into a pot. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Add vanilla bean and seeds to milk and heat slowly. Thoroughly mix egg yolk and sugar in a bowl. Remove vanilla pod from milk. Pour milk in a thin stream into egg yolk mixture, stirring constantly. Set bowl over a hot-water bath and beat custard mixture until thickened and frothy. Set bowl over a cold-water bath and stir custard mixture until chilled through. Beat cream until stiff and fold into custard mixture.

Line a bundt cake pan about 2 liters (approximately 8 cups) with plastic wrap. Drizzle remaining rum over ladyfingers. Drain raisins and mix with candied lemon peel and candied orange peel into custard. Fill bundt pan with layers of custard and ladyfingers. Cover bundt pan and freeze custard ring for 4-6 hours.

For the chocolate sauce, cut chocolate into pieces. Heat cream and stir in chocolate until melted. Dissolve espresso powder in rum and stir into sauce mixture with a pinch of salt. Let sauce cool while stirring.