1 can sweetened condensed milk
1 can evaporated milk
6 egg yolks
4 egg whites
1 tsp vanilla extract
1 small glass of port
1/4 cup sugar
Powdered cinnamon
Empty contents of both milk cans into a heavy nonstick sauce pan, and stir constantly with a wooden spoon over medium/low heat, watching carefully to avoid sticking or burning. After 20-30 minutes, when milk thickens and coats the spoon and bottom of the pan can be seen while stirring, remove from the heat and let cool for 10 minutes.
Add vanilla and beaten egg yolks, stirring briskly, until smooth. Pour in individual dessert glasses or ramekins. In a separate small sauce pan, make a light syrup by melting sugar and port, swirling pan until sugar is completely dissolved. Beat egg whites and gently pour syrup in a thread until meringue holds stiff peaks.
Top individual servings of "suspiro" with meringue, sprinkle with a dash of cinnamon, and serve at room temperature.