General
International
1. In a saucepan empty both cans of milk and cook slowly, stirring constantly. Boil 20-30 minutes or until it is a thick syrup. Remove from heat and add almond extract.
2. In a bowl beat the yolks until thick. Pour the hot milk, beating. Return the mixture to the heat and cook for 1 minute (it should not boil). Remove from heat and add vanilla. Pour into a serving dish and cool.
3. In a saucepan make a syrup with the sugar and wine, cooking slowly until thick. In a bowl beat the whites until stiff and add the syrup, beating until it cools. Put this meringue on top of the milk sweet and, if desired, sprinkle with powdered cinnamon.