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WINE GELATIN: In a 2-quart bowl add 1 cup cold water.
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Sprinkle gelatin over water and stir to soften and slightly dissolve gelatin.
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3
To a measuring cup, add lemon juice and enough water to make 2 cups and add sugar, and heat until sugar is dissolved.
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4
Pour mixture over gelatin.
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Add port wine.
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If you want a little more color, add a drop of red food coloring.
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Stir to mix well and pour into and 8x8-inch glass baking dish.
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Cover and chill.
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Before serving, cut into 3/4-inch cubes by cutting it as a checkerboard.
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Using a spatula, release cubes from sides and bottom of glass dish.
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NOTE: Amount of sugar for gelatin mixture will be determined by the sweetness of wine.
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CUSTARD: In saucepan, mix sugar and flour together, stirring to mix well.
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13
Stir milk and eggs together.
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Gradually pour egg mixture into sugar mixture, stirring well.
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Heat mixture over medium-high heat, constantly stirring with a whisk until it thickens enough to coat a spoon, about 5 minutes.
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Remove from heat and stir in vanilla.
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Cool slightly or chill.
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TO SERVE: Spoon cubes of Wine Gelatin in stemmed glasses.
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Spoon Custard on top and sprinkle with nutmeg.
