Mix the condensed milk and evaporated milk in a pot and cook over low heat, constantly stirring until the milks have a thick consistency and separate when a spoon is passed through.
Remove the milks from the heat (once they have a consistency of a thick cream) and quickly mix in the egg yolks and vanilla extract.
Pour the cream into a glass container and let it cool.
In an electric mixer, beat the egg whites with a pinch of salt until stiff peaks form.
Gradually add the sugar to create the meringue and the port wine.
Finally, decorate the cream with the meringue and sprinkle with cinnamon powder.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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