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.
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.