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Suspiro Limeño (Peruvian Custard)

Suspiro Limeño (Peruvian Custard)

Suspiro Limeño is a custard-like dessert, top with a Port infused meringue.

Course Dessert
Cuisine Peruvian
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 8
Calories 108 kcal
Author Lizet Bowen

Ingredients

For the custard:

  • 1 12 fl oz can evaporated milk (340g)
  • 1 14 oz can sweetened condensed milk (296g)
  • 2 egg yolks, at room temperature
  • 1 teaspoon pure vanilla extract

For the meringue:

  • 1/2 cup sugar
  • 2 tablespoons Port
  • 2 egg whites, at room temperature
  • 1 teaspoon ground cinnamon

Instructions

  1. For the custard: Place the egg yolks in a small bowl.

  2. Place the evaporated and sweetened condensed milk into a large, shallow pan. Boil over low heat for 10 minutes.
  3. Turn off the heat and take ¼ cup of the mixture; with one hand whisk the egg yolks constantly, with the other hand pour in the ¼ cup of the custard mixture, a little bit at a time.

  4. Pour the custard/egg yolk mixture into the pan and add the vanilla extract. Mix well and cook over medium heat for 3 minutes.

  5. Transfer to individual cups, filling only halfway.
  6. For the meringue: In a small pan, over low heat, boil sugar and Port for 3 minutes. Set aside.
  7. Add egg whites to a clean bowl. Whip egg whites with an electric mixer until fluffy.
  8. With the mixer still on, pour in the Port syrup slowly. Beat until thick and glossy.
  9. Fill a piping bag with the meringue and pipe over the custard.

  10. Sprinkle with ground cinnamon.

Recipe Notes

Keep in the fridge up to a week.