Peruvian Suspiro a la Limeña (Caramel Milk Custard with Port Meringue)
A classic Latin American sweet indulgence, delicately soaked or layered with rich dulce de leche, pure vanilla, and warm cinnamon.
Ingredients
- • 1 can (397g) sweetened condensed milk
- • 1 can (410g) evaporated milk
- • 5 large egg yolks, strained through a fine sieve
- • 1 tsp pure vanilla extract
- • FOR THE PORT WINE MERINGUE:
- • 3/4 cup granulated sugar
- • 1/3 cup Port wine (Oporto)
- • 3 large egg whites
- • Ground cinnamon, for dusting
Preparation Steps
Combine condensed milk and evaporated milk in a heavy saucepan over medium-low heat; cook, stirring constantly with a wooden spoon for 25-30 minutes until thick, golden, and you can see the bottom of the pan.
Whisk strained egg yolks with vanilla extract; temper by adding 3 tbsp of the hot milk mixture, then pour yolks back into the saucepan; cook on low for 3 minutes until velvety and custard-like.
In a separate small pan, boil sugar and Port wine together until it reaches soft-ball stage (115°C).
Whip egg whites to soft peaks; slowly stream the boiling Port wine syrup into the whites while beating continuously on high speed until glossy, stiff, and cooled to room temperature.
Divide the warm golden manjar custard into 6 dessert glasses; pipe generous swirls of the glossy Port wine meringue over the custard.
Dust the meringue peaks generously with ground cinnamon; chill for 2 hours before serving.