Peruvian
Suspiro a la Limena
Suspiro a la limeña with caramelized milk manjar, egg yolks, glossy port meringue, and cinnamon.
8 servings · 35 minutes prep · 55 minutes cook
Ingredients
Manjar
- 1 can sweetened condensed milk, 14 oz
- 1 can evaporated milk, 12 oz
- 6 large egg yolks
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Meringue
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/3 cup ruby port
- 1/4 tsp cream of tartar
- 1/2 tsp ground cinnamon
Directions
Cook and Chill the Manjar
- Combine the sweetened condensed milk and evaporated milk in a heavy saucepan.
- Cook over medium-low heat, stirring constantly, until thick, caramel-colored, and about 220°F, 35-45 minutes. Scrape the bottom and corners often so the milk solids do not scorch.
- Whisk the egg yolks in a bowl. Slowly whisk in about 1 cup hot milk mixture, then return the tempered yolks to the saucepan.
- Cook over low heat, stirring constantly, until the manjar is glossy and reaches about 175°F, 3-4 minutes. Remove from the heat and stir in the vanilla extract and kosher salt.
- Divide the manjar among 8 glasses. Press plastic wrap directly on the surface or cover the glasses and chill promptly in the individual glasses, reaching {{temperature:40°F}} or colder within 2 hours.
Make the Port Meringue
- Boil the granulated sugar and ruby port in a clean saucepan until the syrup reaches 240°F.
- While the syrup boils, beat the egg whites with the cream of tartar to soft peaks.
- With the mixer running, pour the hot port syrup slowly down the side of the bowl into the egg whites. Beat until the meringue is glossy, stiff, and cool to the touch, 6-8 minutes.
Assemble and Finish
- Pipe the meringue over the chilled manjar and dust lightly with the cinnamon. Serve chilled.
