Suspiro de Limeña Recipe

Method7 steps

1. 1

   Step 1: Empty the sweetened condensed milk (1 can) and evaporated milk (1 can) into a saucepan. Add the pinch of salt and bring to a gentle simmer over very low heat.

   Uses 1 can sweetened Condensed Milk · 1 can evaporated milk · 1 pinch salt

2. 2

   Step 2: Simmer gently, stirring frequently to prevent scorching, until the milk mixture is thick and caramel colored. Start checking after 40–45 minutes; it may take an hour or longer.

   Simmer milk caramel; check thickness · 40 minUses sweetened condensed milk and evaporated milk with pinch of salt

   
3. 3

   Step 3: Whisk the pasteurized egg yolks (2) in a bowl. Gradually whisk in the hot reduced milk mixture, then return it to the saucepan and stir in the vanilla (1 tablespoon). Divide the cream among serving cups or bowls.

   Uses 2 egg yolks from pasteurized eggs · 1 tablespoon vanilla extract · milk mixture simmered until thick and caramel colored

   
4. 4

   Step 4: Next mix the port (1 cup)/pisco with the sugar (1/2 cup) and cook (bringing to the boil) in a saucepan until the mix becomes quite thick.

   Uses 1 cup Port or Pisco · 1/2 cup Sugar

   
5. 5

   Step 5: Beat the pasteurized egg whites (2) in a clean bowl until they hold peaks.

   Uses 2 egg whites from pasteurized eggs

   
6. 6

   Step 6: Gradually pour the hot port or pisco syrup in a thin stream into the beaten egg whites while continuously whisking with an electric whisk, until the meringue is glossy and holds its shape.

   Uses ½ cup sugar cooked with 1 cup port or pisco until syrupy · 2 pasteurized egg whites beaten in step 5

   
7. 7

   Step 7: Spoon the port meringue over the milk caramel cream in the serving cups and dust with the ground cinnamon (1/2 teaspoon).

   Uses 1/2 teaspoon ground cinnamon · thick milk caramel combined with pasteurized yolks and vanilla · glossy egg-white meringue with port or pisco syrup