Pots De Crème With Riesling-Poached Grapes

• 1 750 milliliter bottle off-dry Riesling
• 4 cups black seedless grapes or red seedless grapes
• 10 tablespoons sugar, divided
• 11 large egg yolks
• Pinch of sea salt
• 2 1/4 cups heavy cream
• 3/4 cup whole milk
• 3/4 cup sour cream
• Eight 3/4-cup ramekins

1. Bring wine, grapes, and 4 tablespoons sugar to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mixture measures 2 cups, about 1 hour; chill.
2. Preheat oven to 325u0b0F. Using an electric mixer, beat yolks, 6 tablespoons sugar, and salt in a large bowl until pale yellow, about 2 minutes.
3. Bring cream to a simmer in a medium saucepan over medium heat; gradually whisk into yolk mixture. Whisk in milk and sour cream. Pour through a fine-mesh sieve set over a medium pitcher. Divide among ramekins; cover each with foil and place in a large roasting pan. Add enough hot water to pan to come halfway up sides of ramekins.
4. Bake pots de creme until just set in center, about 1 hour. Uncover and chill until cold, about 3 hours. Spoon grapes over.

black seedless grapes, sugar, egg yolks, salt, heavy cream, milk, sour cream, ramekins

Taken from www.epicurious.com/recipes/food/views/pots-de-creme-with-riesling-poached-grapes-367175 (may not work)