• in a saucepan, combine sweetened condensed milk, evaporated milk, and egg yolks. Cook over low heat, stirring continuously, until the mixture thickens.
• Remove from heat and stir in vanilla extract. Allow it to cool.

For the Meringue Topping:

• In a clean, dry bowl, beat egg whites until soft peaks form.
• Gradually add sugar while continuing to beat until stiff peaks form.
• Fold in Pisco or port wine gently.
• Spoon the cooled Manjar Blanco into serving glasses or bowls.
• Top with the meringue mixture, creating peaks with a spoon.
• Use a kitchen torch to lightly brown the meringue or place under a broiler for a few seconds.