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.