Port Wine Pudding

1.In a saucepan, combine milk and sugar over medium heat, stirring until the sugar is dissolved.

2.In a small bowl, mix the cornstarch with a bit of the milk mixture to form a smooth paste.

3.Gradually whisk the cornstarch mixture into the saucepan.

4.Continue cooking and stirring until the mixture thickens.

5.Remove from heat and stir in the port wine and vanilla extract.

6.In a separate bowl, whisk the eggs until well beaten.

7.Slowly pour the hot milk mixture into the eggs while whisking continuously.

8.Strain the pudding mixture through a fine-mesh sieve.

9.Preheat the oven to 350°F (175°C).

10.Place the pudding mixture into individual ramekins or a large baking dish.

11.Create a water bath by placing the ramekins or dish in a larger baking pan filled with hot water.

12.Bake for about 40-45 minutes or until the pudding is set but still slightly wobbly in the center.

13.Remove from the oven and let cool at room temperature.

14.Refrigerate for at least 3 hours or overnight to chill and set completely.