Suspiros de Limeņa
Serves: 6-8

1 can of condensed milk
1 can of evaporated milk

5 egg yolks
1 t. of vanilla
3 egg whites
1 c. sugar

Port wine
How to Prepare
  Custard: In a sauce pan, cook condensed milk and evaporated milk, stirring constantly, until it thickens. Set aside. Separate eggs, setting whites aside (at room temperature) for topping. Mix yolks with vanilla. Pour custard mixture, a little bit at a time, into egg yolks. Slightly reheat entire mixture. Pour into small custard dishes dishes (portions will look small).

Topping: Place sugar in a small saucepan, pour enough Port wine to cover the sugar. Boil, stirring constantly, until it forms a thick syrup (is ready when can see the pan bottom when a spoon scrapes it.) Remove promptly from heat. (Do not over cook or it will form candy!)

Whip egg whites until they form soft "snow peaks".

Slowly pour hot Port syrup into egg white, whipping constantly until bowl cools and begins to resemble "seven minute frosting". Spoon topping over custard forming peaks. Chill. Sprinkle tops with cinnamon just before serving.