Bring the milks to a boil over low heat, stirring with a wooden spoon until you can see the bottom of the pot. Remove from the heat, drizzle the yolks into the mixture, stir vigorously and let cool. Pour the mixture into glasses.
Prepare the syrup in a saucepan; mix the sugar and port wine and cook until it is a thick mixture. Drizzle this hot syrup into the egg whites and continue beating until cool. The end result should be a firm meringue. Finally, cover the glasses with this decorative meringue and sprinkle with cinnamon.