In a pot, pour both cans of milk and cook until you obtain a fairly thick cream. Remove from heat and add the egg yolks and vanilla. Mix well and let cool. Place the preparation in a large dessert bowl or in individual dishes.
Place the sugar in a saucepan and cover with the port wine; boil until you get a syrup thick enough not to drip. Set aside. Beat the egg whites to stiff peaks and gradually add the syrup in a thin stream while beating until the mixture cools. Cover the milk cream with this preparation and sprinkle with ground cinnamon. Let cool and serve.
