Ingredients

• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 quart skim milk
• 3 whole eggs, lightly beaten
• 1 teaspoon vanilla extract
• 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)
• 1/4 teaspoon ground nutmeg

Instructions

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.