Creme Bachique (White Wine Cream) - cooking recipe

Ingredients

2 cups white wine (See note)
1/2 cup sugar
1 lemon twists or 1/2 cinnamon stick
7 -8 egg yolks

Preparation

Preheat oven to 325\u00b0F (160\u00b0C).
Pour wine into a saucepan & add the sugar + lemon peel (or cinnamon stick).
Bring to a boil, remove pan from heat source & allow ingredient flavors to infuse till mixture is tepid. Remove & discard lemon peel (or cinnamon stick).
In a bowl, stir the egg yolks w/a spoon to mix them well & add wine mixture slowly, stirring constantly.
Pour the mixture thru a fine strainer into individual ramekins & set them in a shallow pan partly filled w/boiling water.
Bake creams for 20 min or till set. Allow to cool slightly & serve warm -- or -- refrigerate till well-chilled & serve cold.
NOTES: 1) The recipe did not suggest a particular wine, but did say to use a GOOD white wine. -- 2) The recipe also did not include serving or garnish suggestions, but my choice would be to use the egg whites to make some \"Forgotten Cookies\" & serve them w/a ramekin of the cream on a dessert plate. I do so hate wasting anything. :-).