Bring the wine to the boil, preferably in
Beat the egg yolks in a bowl and gradually whisk in the slightly cooled wine.
Pour into 4 or 6 cocotte dishes or ramekins and cook in a bain-marie in a moderate oven (Mark 3, 160°C, 325°F) for 20–30 minutes until set. Do not overcook; a knife blade comes clean out of the custard when cooked. Allow the creams to cool in the bain-marie.
Serve very cold with almond tuiles or tiny pistachio meringues made from the remaining egg whites. A thin layer of crème fraîche spooned on top is an alternative.