1 (3 ounce) package cream cheese, softened
1 (4 ounce) can diced tomatoes, drained
1 cup white sugar
1/3 cup white vinegar
1/4 cup water
1/4 cup water
1/4 cup brown sugar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup water
1/2 cup white wine
1/2 cup heavy cream
1/2 cup white sugar
1/2 cup milk
3 egg yolks
1 cup water
1/2 cup white wine
1/2 cup heavy cream
1/2 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large bowl, combine cream cheese, diced tomatoes, sugar, vinegar, water, brown sugar, lemon juice, salt, pepper and nutmeg. Mix well, then fold in the yolks. Pour mixture into a 2 quart saucepan and cook over medium heat until mixture thickens to the consistency of thick gravy.
Heat remaining 1/4 cup of water in a medium saucepan over medium heat. Add cream cheese mixture and cook over medium-high heat until mixture is thickened. Remove from heat.
In a large bowl, whisk together the milk, 1/2 cup white wine, cream and sugar until smooth. Whisk in the milk mixture. Stir in the nutmeg and salt and reserve 1/2 cup for later.
Whisk in the reserved 1/2 cup milk mixture. Add the reserved 1/2 cup cream mixture and cook until thickened. Stir in the reserved 1/2 cup cream mixture, nutmeg and salt.
Pour mixture into a medium saucepan and cook over medium heat until thickened. Stir in the reserved 1/2 cup cream mixture and cook until thickened. Stir in the reserved 1/2 cup cream mixture and bring to a boil. Boil for 2 minutes. Stir in the reserved 1/2 cup cream mixture and cook until thickened. Heat through and serve.