Preparation

After pouring the cans of milk into a pot and placing them over low heat (until they form a thick white dish), add the essence of almonds. Remove from heat and add the yolks and vanilla essence to taste. later, we emptied it into a sweet (let it cool). also, form a syrup with the sugar and the port (bring to a simmer until smooth). beat the whites until stiff and add the syrup (beat until cool). Finally, decorate the manjarblanco with this meringue and sprinkle with ground cinnamon.

Ingredients

  • 1 large can of evaporated milk
  • 1 large can of condensed milk
  • 5 yolks
  • 4 clear
  • 1 cup of sugar
  • 1 glass of port wine
  • 1 Teaspoon vanilla extract
  • 1 teaspoon of almond essence (optional)
  • ground cinnamon