I am *so* not going to make this, as they say. Quite aside from the complete waste of a bottle of champagne (which I love to drink), what on earth would I do with 10 egg whites?
it sounds utterly vile.
pre-heat the oven to 150?C / 300?F / gas mark 2
1 bottle of pink champagne (pink! drink!)
1 cinnamon stick
10 egg yolks
8 tblsp caster sugar
2 tbsp icing sugar
meanwhile, whisk the egg yolks and sugar until thick and pale. Put into a bowl, and gradually stir in the very hot champagne. Pass through a fine sieve into a large, wide measuring jug. Put ramekins into a roasting tin, and pour the champagne mixture into them. Place in the oven, pour boiling water into the roasting tin to a depth of 2.5cms (avoiding the ramekins, obviously), and bake for about 40 minutes until set. Take the ramekins out of the roasting tin and allow to cool. Chill well. Serve with a liberal dusting of icing sugar.