Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
2 cans (2 cups) sweetened condensed milk
8 egg yolks
4 tablespoons sugar
1 teaspoon vanilla extract

2 egg whites
1 ½ cup sugar
½ cup Port wine
Ground cinnamon


Beat egg yolks in the mixer until thick and light cream colored. Reserve.
Pour condensed milk in a medium size pan and bring to a boil over medium heat, stirring constantly until thick. Remove from the heat and gradually add egg yolks while beating vigorously. Return mixture to low heat for 5 minutes. Mixture must not boil. Pour mixture in a shallow bowl ( a glass pie pan ) and cool.

Combine Port wine with sugar in a medium size pan and bring to a boil without stirring until syrup reaches 238ºF (113ºC) in a candy thermometer or soft ball. To know if the syrup is ready without a thermometer, pour 1 teaspoon of syrup in a glass of cold water. The syrup will go to the bottom and thicken. Introduce thumb and index finger and take the syrup and if a small ball can be formed, the syrup is ready.
Beat egg whites until thick and glossy and begin adding syrup in a thin stream while beating. Continue beating until meringue cools.
Spoon meringue over yolk cream forming peaks and sprinkle ground cinnamon .
        8 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved