A rich caramelized milk custard topped with a port-wine-scented meringue, an elegant Peruvian dessert from Lima.
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.
Serves 6
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.
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.
Continue cooking, stirring, for 3-4 more minutes until further thickened, then remove from heat and stir in vanilla.
Pour the custard into small serving glasses and let cool, then refrigerate until set, about 2 hours.
Whip egg whites to soft peaks, then gradually add sugar, whipping to stiff, glossy peaks; fold in the port wine gently.
Pipe or spoon the meringue over the chilled custard and dust with cinnamon just before serving.
Stir the custard constantly throughout its long cooking time — it's very prone to scorching on the bottom, especially as it thickens near the end.
Whip the meringue to stiff, glossy peaks before folding in the port wine gently, so it doesn't deflate.
Serve in small glasses; this dessert is quite rich and sweet, and small portions are traditional and appropriate.
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.
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.
Suspiro a la limena originated in Lima, Peru, and its poetic name is said to come from a poet's description of the dessert as being as light and sweet as a woman's sigh, reflecting its status as an elegant, beloved specialty of the capital.
Yes, the caramel custard alone is delicious, though the meringue's lightness is traditionally considered essential to balance the dessert's richness.
Simply omit the port wine, or substitute a splash of grape juice for a similar, non-alcoholic flavor note.
The heat was likely too high, or it wasn't stirred constantly — use medium-low heat and keep whisking throughout the entire cooking process.
Per serving (150g / 5.3 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
