Wine Gelatin with Custard

Name: Wine Gelatin with Custard
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 118.29 ml sugar; 44.37 ml all-purpose flour; 946.0 ml skim milk; 3 whole eggs, lightly beaten; 4.92 ml vanilla extract; 650.62 ml water, divided (approximate); 2 (14.17 g) envelope unflavored gelatin; 3 lemons, juice of; 236.59 ml port wine or 236.59 ml red wine; 118.29-177.44 ml sugar (to taste); 0.06 ml red food coloring (optional); 1.23 ml ground nutmeg

Submitted by BeachGirl

"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."

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Ready In:: 1hr 30mins
Ingredients:: 12
Serves:: 8

ingredients

CUSTARD
118.29 ml sugar
44.37 ml all-purpose flour
946.0 ml skim milk
3 whole eggs, lightly beaten
4.92 ml vanilla extract
WINE GELATIN
650.62 ml water, divided (approximate)
2 (14.17 g) envelope unflavored gelatin
3 lemons, juice of
236.59 ml port wine or 236.59 ml red wine
118.29-177.44 ml sugar (to taste)
0.06 ml red food coloring (optional)
GARNISH
1.23 ml ground nutmeg

directions

WINE GELATIN: In a 2-quart bowl add 1 cup cold water.
Sprinkle gelatin over water and stir to soften and slightly dissolve gelatin.
To a measuring cup, add lemon juice and enough water to make 2 cups and add sugar, and heat until sugar is dissolved.
Pour mixture over gelatin.
Add port wine.
If you want a little more color, add a drop of red food coloring.
Stir to mix well and pour into and 8x8-inch glass baking dish.
Cover and chill.
Before serving, cut into 3/4-inch cubes by cutting it as a checkerboard.
Using a spatula, release cubes from sides and bottom of glass dish.
NOTE: Amount of sugar for gelatin mixture will be determined by the sweetness of wine.
CUSTARD: In saucepan, mix sugar and flour together, stirring to mix well.
Stir milk and eggs together.
Gradually pour egg mixture into sugar mixture, stirring well.
Heat mixture over medium-high heat, constantly stirring with a whisk until it thickens enough to coat a spoon, about 5 minutes.
Remove from heat and stir in vanilla.
Cool slightly or chill.
TO SERVE: Spoon cubes of Wine Gelatin in stemmed glasses.
Spoon Custard on top and sprinkle with nutmeg.

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Reviews

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!

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

LaJuneBug
The flavor was OK, but not exceptional

JollyChef

RECIPE SUBMITTED BY

BeachGirl

Edisto Island, South Carolina

I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,

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