Preparation

beat the egg yolks and sugar until you get a very clear eggnog. mix the wine, the lemon, the vanilla and bring to the fire in a water bath for about 15 minutes, stirring constantly. put in bowls, sprinkle with cinnamon and take to the refrigerator until serving time. if you prefer, you can serve without the cinnamon and take it to the refrigerator until it is time to serve without the cinnamon. put a champagne biscuit in each glass when serving.
yield: 4 people

Ingredients

  • 8 gems
  • 8 tablespoons of sugar
  • 1/2 glass of marsala or port wine
  • 1 teaspoon of grated peel of half a lemon or orange
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 250g of cream