For the wine jelly:
1 cup sugar
2 cups water
8 ounces dessert wine such as late harvest riesling
1 vanilla bean, split and scraped
5 teaspoons powdered gelatin
For the crème caramel:
1 ½ cups sugar
4 cups milk
2 whole eggs
10 egg yolks
To prepare the wine jelly, place ¼ cup of the sugar in a saucepan and set aside. Place the remaining sugar, the water, the wine and the vanilla bean into a separate pan and bring to a simmer. Remove from heat, whisk well and remove vanilla bean.
Add just enough water to the sugar in the reserved saucepan to moisten it. Place pan on high heat and turn sugar into caramel. When caramel is dark and amber, add a small amount of the sugar-wine mixture. Continue to add small amounts of the wine mixture to the caramel until the caramel has completely dissolved. Then add the dissolved caramel to the main wine mixture.
Reheat the wine caramel liquid to the simmering point. Meanwhile, soak the powdered gelatin in about ½ cup cold water until soft. When softened, whisk into the caramel liquid; stir to dissolve gelatin. Pour jelly into shallow tray with sides, to about ½ inch depth. Refrigerate until completely set, about 2 hours. Dice the jelly on the pan with a sharp pointed knife.
To prepare the crème caramel, preheat the oven to 325 degrees. Have ready 8 crème caramel molds ready. Put about 1 cup of the sugar in a heavy saucepan and add just enough water to moisten it. Place the pan over low heat and stir to dissolve the sugar. Occasionally brush the sides of the pan with a clean, wet pastry brush to prevent crystallization. Increase heat to high and turn the sugar to golden caramel. When caramel is ready, pour a small amount onto each mold to just cover base.
Heat the milk in a saucepan until just simmering. Meanwhile, whisk the whole eggs and the egg yolks together in a bowl with the remaining sugar, then slowly pour in the hot milk while whisking.
Ladle the custard mix into the molds and place molds in a baking pan with sides. Pour hot water into the pan so that it comes 1 inch up the mold. Place the pan in the oven and bake for 40 minutes, or until set. Remove from oven, cool to room temperature, then refrigerate.
Unmold the crème caramels and spoon the diced jellies on top.
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