Suspiros A La Limena
|Milk||2 Cup (32 tbs)|
|Condensed milk||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cinnamon sticks||2 (3 Inch Each)|
|Port wine||1 Cup (16 tbs)|
|Dark brown sugar||3⁄4 Cup (12 tbs)|
|Powdered sugar||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
Pour both milks into a pan; add sugar and cinnamon sticks.
Boil gently 20 minutes.
Remove cinnamon sticks.
In the top of a double boiler, beat the yolks lightly, then gradually drizzle in hot milks, stirring constantly.
Place top pan over hot but not boiling water, simmer, and stir custard at least 10 minutes, until fairly thick. (Never allow custard to boil or it will curdle.) Set aside until cool, then pour into 8 stemmed glasses.
Heat the wine and brown sugar until the sugar melts.
Cool and chill.
Just before serving, prepare meringue.
Beat the egg whites until soft peaks form.
Sprinkle on powdered sugar and continue beating until peaks become stiff and shiny.