Wine Gelatin with Custard

BeachGirl's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

CUSTARD

• ½ cup sugar
• 3 tablespoons all-purpose flour
• 1 quart skim milk
• 3 whole eggs , lightly beaten
• 1 teaspoon vanilla extract

WINE GELATIN

• 2 ¾ cups water , divided (approximate)
• 2 (¼ ounce) envelopes unflavored gelatin
• 3 lemons, juice of
• 1 cup port wine or 1 cup red wine
• ½-¾ cup sugar (to taste)
• 1 drop red food coloring (optional)

GARNISH

• ¼ 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.

Reviews

[HeatherFeather]

Delicious, unusual dessert. I did use the port wine and next time will try using some champagne. The directions were very accurate and clear - my custard especially turned out so rich & creamy that it was hard to believe that it was made using skim milk. The gelatin has a strong but nice flavor and the custard provides a nice balance of textures and flavors. Thanks!

[LaJuneBug]

I need to play with this recipe a little but it's refreshing and elegant. Thanks for posting!

[JollyChef]

The flavor was OK, but not exceptional