The wine is poured into a saucepan with sugar and cinnamon. Put it on the fire, stir and bring to the boil. Removed from heat. Yolks are broken and are added to the wine, stirring constantly. The resulting mixture is distributed in refractory bowls that are placed for 20 minutes in a moderate oven to harden the cream. Five minutes before removing from oven, top of the bowls are placed in pieces and rolled in powdered sugar bananas. The cream is served cold.