Suspiro Limeño is a custard-like dessert, top with a Port infused meringue.
Course Dessert
Cuisine Peruvian
Prep Time 10 minutesminutes
Cook Time 13 minutesminutes
Total Time 23 minutesminutes
Servings 8
Calories 108kcal
Author Lizet Bowen
Ingredients
For the custard:
112 fl oz can evaporated milk (340g)
114 oz can sweetened condensed milk (296g)
2egg yolks,at room temperature
1teaspoonpure vanilla extract
For the meringue:
½cupsugar
2tablespoonsPort
2egg whites,at room temperature
1teaspoonground cinnamon
Instructions
For the custard: Place the egg yolks in a small bowl.
Place the evaporated and sweetened condensed milk into a large, shallow pan. Boil over low heat for 10 minutes.
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.
Pour the custard/egg yolk mixture into the pan and add the vanilla extract. Mix well and cook over medium heat for 3 minutes.
Transfer to individual cups, filling only halfway.
For the meringue: In a small pan, over low heat, boil sugar and Port for 3 minutes. Set aside.
Add egg whites to a clean bowl. Whip egg whites with an electric mixer until fluffy.
With the mixer still on, pour in the Port syrup slowly. Beat until thick and glossy.
Fill a piping bag with the meringue and pipe over the custard.