This an Argentine twist on a favorite desert known worldwide for its simplicity and versatility. The key differences are the reduction of red wine (try Gascón Malbec, of course!) to add color and flavor to the fresh red fruits.
Ingredients
1 quart of milk
10 eggs
7 ounces of red wine, reduced
1 pound of sugar
blackberries, blueberries, strawberries
5 ounces of white wine (preferably Viognier)
unsalted butter
Directions
In a large pot, heat the milk until it boils, then let it cool. Beat the eggs together with 7 ounces of the sugar, and slowly whisk in the red wine reduction until it thickens into a custard. Use the remaining sugar to create a caramel by heating and stirring constantly over medium heat until it browns. Pour the caramel into ramekins. Pour the custard on top of the caramel. Bake in a water bath for about 45 minutes at 325° Fahrenheit. When done, let cool, then refrigerate.
To prepare the red fruits for topping, sautée them with butter and sugar, then deglaze the pan with the Viognier wine. Serve the topping warm over the chilled, creamy custard.
