Wine Gelatin With Custard - cooking recipe

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 (1/4 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)
GARNISH
1/4 teaspoon ground nutmeg

Preparation

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.