Goat Cheese Custard with Sweet Blackberry Wine Syrup

For the goat cheese custard:

First preheat the oven to 350ºF and place 2 ramekins into a baking dish. In a bowl, blend together all the custard ingredients for about 30 seconds with an electric mixer until smooth.

Divide the custard into each ramekin and fill them about a little over half full.

Create a water bath by add hot water to the baking dish and filling it up until it reaches halfway up the ramekins. Cover the pan with foil and bake for 20 minutes.

When the custard is done, remove the ramekins from the baking dish and let them cool completely.

For the sweet blackberry wine syrup:

In a saucepan, cook the red wine, sugar and blackberries until it thickens to a syrupy consistency. Remove from the heat and allow it to cool completely before serving on top of the goat cheese custard.