Bring the red wine to the boil along with all the other ingredients, reduce over a low heat to half the amount.
Melt the butter. Add the flour, cook while stirring; the flour must not take on any colour. Remove the pan from the heat.
Pour the mulled wine through a sieve into the flour, return to the boil, stir to form a custard which separates from the base of the pan, allow to cool slightly. Gradually add the egg yolks, stirring until smooth.
Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the egg whites turn glossy. Beat approx. 1/3 of the egg whites into the mixture using a whisk, then carefully fold in the rest using a rubber spatula. Divide between the prepared ramekins.
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, serve immediately.