For the egg yolk caramel
For the meringue
1 The egg yolk caramel: place both milks in a sauce pan and cook over low heat, stirring constantly with a wooden spoon. This works best in a copper pan, which helps prevent sticking or burning. Stir until the mixture forms a thick white caramel, at least 2 hours.
2 Remove from the heat and add the egg yolks through a strainer, followed by the vanilla extract. Allow to cool, pour into a bowl or individual serving dishes and reserve.
3 The meringue: Place the sugar in a saucepan and cover with the port wine. Bring syrup to thread stage.
4 Beat the egg white to soft peaks and add slowly the syrup, beating constantly until cool.
5 Spread the meringue decoratively over the egg yolk caramel and sprinkle with ground cinnamon.
Advice of Wine to combine
Suggest from Sommelier
This creamy, velvety dessert with a vanilla sweetness goes very well with a late harvest with its characteristic honeyed sweetness. Another alternative is found in the magical bubbles of a good demi-sec.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.