Wine Gelatin with Custard

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.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• CUSTARD

• 1⁄2 cup sugar
• 3  tablespoons all-purpose flour
• 1  quart skim milk
• 3  whole eggs, lightly beaten
• 1  teaspoon vanilla extract

• WINE GELATIN

• 2 3⁄4 cups water, divided (approximate)
• 2 (1/4ounce) 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)

• GARNISH

• 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.