4 eggs, separated
1 tsp vanilla
1 can (12oz) sweetened condensed milk, at room temperature
1 can (12oz) evaporated milk, at room temperature
2 tbsp sugar
2 tbsp port wine
¼ teaspoon ground cinnamon, for garnish
1) Beat the egg yolks until they are lemon colored. Stir in the vanilla.
2) Mix the evaporated and condensed milks until completely blended. Pour into a pan and slowly cook, stirring constantly with a wooden spoon, for about 15 minutes or until the mixture thickens and darkens. Don’t stop stirring or your milks may scorch. The mixture is done when you can see the bottom of the pan when you pull your spoon through the milks.
3) Remove from the heat, fold in the beaten egg yolks and transfer into glass cups or jars for serving.
4) Beat the egg whites until snowy peak stiffness and set aside.
5) Combine the port and sugar in a small pan, simmer over medium heat until a syrup forms. Cool slightly and fold into the beaten egg whites in a slow steady stream.
Make sure your milk custard is cool and cover generously with the port meringue. I usually torch the top.
Garnish with cinnamon, and serve room temperature or chilled.