Peru · Peru

Suspiro de Limeña

Name: Suspiro de Limeña
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Peru
Ingredients: whole milk 500 ml; sweetened condensed milk 200 g; evaporated milk 100 g; egg yolks 4 pieces; sugar 100 g; vanilla extract 5 ml; lime zest 2 g; egg whites 3 pieces; port wine 20 ml

A silky Peruvian caramel custard topped with a fluffy meringue of port and condensed milk.

45 minutes · 6 servings · Moderate

The Lima belle of the dessert case, born from the Spanish occupation and later given a meringue by a Lima pastry chef, which is where its name comes from. It must be served cold from the fridge, never warm, or the meringue weeps and the caramel softens. The caramel is burnt dark and slightly bitter on purpose, to keep the custard from tasting only sweet.

Ingredients

whole milk500 ml
sweetened condensed milk200 g
evaporated milk100 g
egg yolks4 pieces
sugar100 g
vanilla extract5 ml
lime zest2 g
egg whites3 pieces
port wine20 ml

Directions

1
Heat whole milk, condensed milk and evaporated milk until steaming.
Surface steams and the edges bubble.
2
Whisk egg yolks with sugar and vanilla, slowly temper with the hot milk, then return to the pan and stir until thickened.
Custard coats the back of a spoon. Cook egg yolks until fully set.
3
Pour the custard into glasses, sprinkle lime zest and chill.
Custard is cold and just set. Refrigerate the custard within 2 hours at 4°C or below; consume within 24 hours.
4
Whisk egg whites to soft peaks, fold in sugar and port, then spoon over the chilled custard.
Meringue holds soft, glossy peaks. Use pasteurized egg if not cooking the whites.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content