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20 minPrep🔥
30 minCook🍽️
6Serves📊
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Ingredients
- 1 can condensed milk
- 1 can evaporated milk
- 3 egg yolks
- 1 tsp vanilla
- For meringue: 3 egg whites, 200g sugar, 60ml water, 1 tsp port (optional)
- Ground cinnamon
Instructions
- Cook condensed and evaporated milks together stirring constantly until thick, 20 minutes.
- Beat in egg yolks off the heat.
- Stir in vanilla.
- Divide between glasses; chill 1 hour.
- Make Italian meringue: boil sugar with water to 118C, then whisk into stiff egg whites.
- Pipe meringue on each portion.
- Dust with cinnamon.
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Tara’s tips
- Stir constantly while cooking the milks.
- Italian meringue is the traditional finish.
Serving suggestions
- Serve chilled.
Storage & reheating
Keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Easier meringue?
Use ready dulce de leche and a simple beaten meringue.
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