Suspiro a la Limena (Peruvian Caramel and Meringue Dessert)

About This Recipe

Suspiro a la limena, meaning 'sigh of a woman from Lima,' pairs a dense, caramel-colored custard made from reduced condensed and evaporated milk with a light, delicate meringue perfumed with port wine. The custard base is cooked slowly, stirring constantly, until the milks reduce and darken into something resembling dulce de leche, rich and deeply sweet with a slight caramelized edge from the long cooking time. The meringue on top, flavored with a splash of port and a hint of cinnamon, provides a light, airy contrast to the dense custard beneath, and the whole dessert is traditionally served in small glasses to manage its richness.

Ingredients

Serves 6

• 1 can (395g)sweetened condensed milk
• 1 can (410g)evaporated milk
• 4egg yolks
• 1 tspvanilla extract
• 3egg whites
• 1/2 cupsugar(for meringue)
• 2 tbspport wine
• 1/2 tspground cinnamon(for garnish)

Instructions

1. 1

   Cook the custard base

   Combine condensed milk and evaporated milk in a saucepan and cook over medium-low heat, stirring constantly, for 20-25 minutes until thickened and caramel-colored.

2. 2

   Temper the yolks

   Whisk the egg yolks, then slowly whisk in a bit of the hot milk mixture to temper, then whisk this back into the pot.

   Stir constantly throughout the entire cooking process — this custard can scorch on the bottom of the pan very easily if left unattended.

3. 3

   Cook further

   Continue cooking, stirring, for 3-4 more minutes until further thickened, then remove from heat and stir in vanilla.

4. 4

   Divide

   Pour the custard into small serving glasses and let cool, then refrigerate until set, about 2 hours.

5. 5

   Make the meringue

   Whip egg whites to soft peaks, then gradually add sugar, whipping to stiff, glossy peaks; fold in the port wine gently.

6. 6

   Top and serve

   Pipe or spoon the meringue over the chilled custard and dust with cinnamon just before serving.

Variations

• •

  Some versions add a bit of grated orange zest to the custard for extra aromatic depth.

• •

  A non-alcoholic version omits the port wine, or substitutes a splash of grape juice for a similar flavor note.

• •

  Individual ramekins can be used instead of glasses for a more formal presentation.

Storage

Refrigerate the custard (without meringue) up to 4 days; top with fresh meringue only shortly before serving, since it doesn't hold well once made.

Frequently Asked Questions