Suspiro de limeña

Instructions

1. Cook the condensed milk with the whole milk in a saucepan over medium heat for 15 minutes, stirring, until you get a light brown milk caramel.
2. Whisk the egg yolks and slowly pour them into the hot caramel while whisking to prevent curdling.
3. Return to low heat for 5 minutes, without letting it boil, until thickened. Divide the custard among 6 small glasses or ramekins and let cool.
4. Prepare the syrup: heat the water and 50 g of sugar to about 118 °C, then pour it gently over the whipped egg whites.
5. Keep whisking until you have a glossy, firm meringue that has cooled.
6. Fold the port and a pinch of cinnamon into the meringue.
7. Spoon the meringue onto each custard and dust with cinnamon. Keep chilled for at least 2 hours before serving.