Wine Gelatin with Custard

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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.”
1hr 30mins

Ingredients Nutrition


  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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