Suspiro a la Limeña

1. Pour the condensed milk and evaporated milk into a heavy saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, for about 20 to 25 minutes until it thickens into a soft golden manjar blanco that reveals the pan bottom when scraped.
2. Remove the caramel from the heat and let it cool for a few minutes, then beat in the egg yolks one at a time along with the vanilla until the mixture is glossy and smooth.
3. Return the pan to low heat and stir for another 3 to 4 minutes to gently cook the yolks without scrambling, then divide the warm custard among four serving glasses and chill until set.
4. For the meringue, combine the sugar, water and port in a small pot and boil without stirring until the syrup reaches the soft-thread stage at about 115 to 118 degrees Celsius.
5. Meanwhile beat the egg whites to soft peaks, then pour the hot syrup in a thin steady stream down the side of the bowl while beating continuously until you have a thick, glossy, fully cooled Italian meringue.
6. Spoon or pipe the meringue generously over the chilled custard and finish with a light dusting of ground cinnamon just before serving.

You'll use: Saucepan · Pan · Large pot