· 1 12-ounce can evaporated milk
· 1 14-ounce can sweetened condensed milk
· 3 eggs
· 1 cup sugar
· ¼ cup Port wine
· 2 tablespoons water
· Ground cinnamon
1. In a heavy saucepan cook the evaporated milk and the sweetened condensed milk over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns a pretty caramel color, or until you can see the bottom of the saucepan when you scratch the spoon against it (about 30 - 40 minutes). Take off the heat.
2. Separate the egg whites from the yolks, and use a wire beater to beat the egg yolks in a bowl. Add a couple of tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan and mix carefully and reserve. This is what Peruvians call manjar blanco.
3. In another saucepan mix the sugar, Port wine and water. Make it boil over high heat for 6 minutes WITHOUT stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon (do not burn).
4. Meanwhile, beat the egg whites with an electric beater at high speed until soft peaks form (when you lift one of the beaters and it has a soft cloud of meringue foam around it). Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.
5. Pour the cooked milk mixture (manjar blanco) in individual cups or a larger container, cover with meringue in a decorative fashion (easier if you use a piping bag, but you can do it with a regular bag with a hole cut in one corner, or with a spoon), and dust with ground cinnamon.
6. Serve at room temperature or keep in the fridge. Both ways are delicious.