Simmer 397g of sweetened condensed milk, 355ml of evaporated milk, and 1 pinch of salt over low heat, stirring, for 40-45 minutes, until thick and caramelized.
Beat the hot mixture into 2 egg yolks, then stir in 1 tablespoon of vanilla extract. Spoon into serving glasses.
Boil 1 cup of port with ½ cup of sugar until thick and syrupy.
Whip 2 egg whites, then beat in the hot syrup until the meringue looks like whipped cream. Spoon it over the pudding and dust with ½ teaspoon of ground cinnamon.
