Ingredients

• 1 cup evaporated milk
• 1 cup condensed milk
• 5 eggs
• 1 1/2 cups sugar

• 1 cup port wine
• 1 teaspoon vanilla
• Powdered cinnamon

Method

Pour the evaporated milk into a pot and add the condensed milk. Then simmer until it reaches a blancmange consistency, stirring constantly to keep it from burning. Then take the pot off the heat and add the vanilla and egg yolks. Mix and place back on the heat, continuing to stir for three minutes. Remove from the stove and allow to cool.

Then prepare a syrup by mixing the sugar and port wine until just right. Beat the egg whites and slowly add syrup until it reaches the consistency of meringue. This dessert is served in glasses by layering first the cream, then the meringue and sprinkling with cinnamon at the end.