Serves 4

1 can evaporated milk
1 can condensed milk
5 egg yolks
1 teaspoon vanilla
3 egg whites
1 cup sugar
Port wine
Ground cinnamon

In a medium saucepan, boil both milks into a thick cream. Remove from the heat and add egg yolks and vanilla. Let it cool and pour into a bowl.

In a small saucepan add the sugar and enough port wine to cover it. Boil until you have a thick caramel syrup. In medium bowl, beat egg whites to make a meringue and add the syrup. Do not stop beating until the syrup is cold. Cover the cream mixture with the meringue. Sprinkle with cinnamon powder. Serve.