Cook the milks on low heat stirring all the time with a spatula until you get coating consistency: you should be able to draw a line across the spatula without it getting covered again.

Turn off the heat and add the egg yolks, mixing with a whisk really fast.

Pass through a sieve and into the individual containers or in a large container.

Once cooled to room temperature put in the fridge for at least 4 hours.

Make a Swiss meringue: put the egg whites and sugar in a mixing bowl in a bain marie and mix every once in a while. Remove it from the heat once all the sugar has dissolved.

Whip on high speed until the meringue comes to room temperature

Add the port wine and mix.

Put in a pastry bag and top the base with it. You can achieve the same texture as me by sticking the back of a spoon to the meringue and pulling up.

Garnish with powdered cinnamon.