Port Wine Pudding

1In a saucepan, combine milk (2 cups) and sugar (1 cup) over medium heat, stirring until the sugar (1 cup) is dissolved.

2In a small bowl, mix the cornstarch (1 tablespoon) with a bit of the milk (2 cups) mixture to form a smooth paste.

3Gradually whisk the cornstarch (1 tablespoon) mixture into the saucepan.

4Continue cooking and stirring until the mixture thickens.

5Remove from heat and stir in the port wine (½ cup) and vanilla extract (1 teaspoon).

6In a separate bowl, whisk the eggs (3) until well beaten.

7Slowly pour the hot milk (2 cups) mixture into the eggs (3) while whisking continuously.

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

9Preheat the oven to 350°F (175°C).

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

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

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

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

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