Check off each step as you cook.

1. 01Reduce the milk slowly.Combine condensed and evaporated milk in a heavy saucepan. Cook over low heat for 30–40 minutes, stirring frequently and scraping the base, until the mixture is thick and light caramel in color. A spoon drawn across the base should leave a path that closes slowly.
2. 02Cook the yolk custard.Whisk yolks in a heatproof bowl. Gradually whisk in a few spoonfuls of the hot milk mixture, then return everything to the saucepan. Stir over low heat until the custard reaches 160°F / 71°C; do not let it boil. Take off the heat and stir in vanilla.
3. 03Chill the custard.Divide the custard among small heatproof serving glasses, leaving room for meringue. Place the glasses in a shallow cool-water bath for about 10 minutes, keeping water out of them, then refrigerate for at least 2 hours until cold. Avoid sudden temperature changes with fragile glass.
4. 04Make the port syrup.Near serving time, put sugar, port, and measured water in a small saucepan. Warm gently until sugar dissolves, then boil without stirring until a sugar thermometer reads 244°F / 118°C. Meanwhile, beat the pasteurized whites in a clean bowl until soft peaks form.
5. 05Whip the meringue.With the mixer running, pour the hot syrup in a thin stream down the inside of the bowl, avoiding the beaters. Continue beating for 5–8 minutes until thick, glossy, and barely warm. Spoon loose peaks onto the chilled custards and dust lightly with cinnamon. Serve promptly or refrigerate until serving.

0 of 5 steps complete