Wine Gelatin with Custard |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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It may sound unusual, but it's actually a delicious light dessert - and so easy. Served in stemmed glasses, it makes a lovely presentation. Mother always served this after Christmas dinner. Pink champagne or cold duck can be substituted for the port. Ingredients:
1/2 cup sugar |
3 tablespoons all-purpose flour |
1 quart skim milk |
3 whole eggs, lightly beaten |
1 teaspoon vanilla extract |
2 3/4 cups water, divided (approximate) |
2 (1/4 ounce) envelopes unflavored gelatin |
3 lemons, juice of |
1 cup port wine or 1 cup red wine |
1/2-3/4 cup sugar (to taste) |
1 drop red food coloring (optional) |
1/4 teaspoon ground nutmeg |
Directions:
1. WINE GELATIN: In a 2-quart bowl add 1 cup cold water.
2. Sprinkle gelatin over water and stir to soften and slightly dissolve gelatin.
3. To a measuring cup, add lemon juice and enough water to make 2 cups and add sugar, and heat until sugar is dissolved.
4. Pour mixture over gelatin.
5. Add port wine.
6. If you want a little more color, add a drop of red food coloring.
7. Stir to mix well and pour into and 8x8-inch glass baking dish.
8. Cover and chill.
9. Before serving, cut into 3/4-inch cubes by cutting it as a checkerboard.
10. Using a spatula, release cubes from sides and bottom of glass dish.
11. NOTE: Amount of sugar for gelatin mixture will be determined by the sweetness of wine.
12. CUSTARD: In saucepan, mix sugar and flour together, stirring to mix well.
13. Stir milk and eggs together.
14. Gradually pour egg mixture into sugar mixture, stirring well.
15. Heat mixture over medium-high heat, constantly stirring with a whisk until it thickens enough to coat a spoon, about 5 minutes.
16. Remove from heat and stir in vanilla.
17. Cool slightly or chill.
18. TO SERVE: Spoon cubes of Wine Gelatin in stemmed glasses.
19. Spoon Custard on top and sprinkle with nutmeg.
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