Winecustard Recipes

WINE CUSTARD

Steps:

• Place all ingredients in a double boiler and set over (but not touching) boiling water.
• Cook, beating mixture constantly and vigorously with a wire whisk, until custard thickens, about 10 minutes.
• Refrigerate and serve cool.
• Enjoy!

HAL'S WINE MUSTARD

Steps:

• In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.

WINE GELATIN WITH CUSTARD

Steps:

• 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.

SWEET-WINE CUSTARD TART

Steps:

• For crust
• Combine flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough water by tablespoons to form moist clumps. Gather dough into ball. Flatten into disk. Wrap in plastic and refrigerate until firm enough to roll, about 30 minutes.
• Preheat oven to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. trim overhang to 1/2 inch (reserve dough scraps). Fold overhang in; press dough firmly to create double-thick sides. Freeze crust 10 minutes.
• Line crust with foil. Fill crust with dried beans or pie weights. Bake until crust sets, about 25 minutes. Remove foil and beans and bake crust until golden brown, about 10 minutes. Transfer crust to rack and cool completely. Gently cover any cracks in crust with small bits of reserved dough and press lightly to smooth. (Can be prepared 6 hours ahead. Let stand at room temperature.)
• For Filling:
• Preheat oven to 400°F. Mix sugar and cornstarch in medium bowl. Add 3 eggs, whipping cream and dessert wine and whisk until filling is well blended. Place crust on baking sheet. Pour filling into crust. Bake until filling sets and top browns, about 20 minutes. Transfer tart to rack and cool 15 minutes.
• Remove tart pan sides. Transfer tart to platter. Serve tart warm.