Suspiro a la Limena Caramel Meringue Pudding

Name: Suspiro a la Limena Caramel Meringue Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 14 oz sweetened condensed milk; 12 oz evaporated milk; 4 large egg yolks, beaten; 1 tsp vanilla extract; 4 large egg whites, room temperature; 1/2 cup granulated sugar; 1/4 cup ruby port (or sweet sherry); 1/2 tsp ground cinnamon

A classic Peruvian dessert from Lima: a silky dulce de leche-style caramel pudding base (manjar blanco) topped with a cloud of port-spiked Italian meringue and a dusting of cinnamon. Plan ahead: the pudding must chill for at least 2 hours before serving.

55 minMediumServes 6420 cal/serving

PeruvianDessertStovetopVegetarianGluten-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

14 oz sweetened condensed milk
12 oz evaporated milk
4 large egg yolks, beaten
1 tsp vanilla extract
4 large egg whites, room temperature
1/2 cup granulated sugar
1/4 cup ruby port (or sweet sherry)
1/2 tsp ground cinnamon

Instructions

1

Combine 14 oz sweetened condensed milk and 12 oz evaporated milk in a heavy-bottomed saucepan over low heat. Cook, stirring constantly, until the mixture thickens to a soft pudding consistency that falls slowly from the spoon, about 25-30 minutes.
2

Remove from heat. Temper 4 beaten large egg yolks by whisking a ladleful of the hot mixture into the yolks, then stir back into the pot. Stir in 1 tsp vanilla extract. Pour into serving glasses. Let cool then refrigerate at least 2 hours.
3

Make the meringue: combine 1/2 cup granulated sugar and 1/4 cup ruby port (or sweet sherry) in a small saucepan. Bring to a boil and cook until the syrup reaches 240°F (115°C) on a candy thermometer.
4

While the syrup cooks, beat 4 room temperature large egg whites in a clean bowl with a hand mixer until soft peaks form.
5

With the mixer running, slowly pour the hot port syrup in a thin stream into the egg whites. Increase speed and beat until the meringue is thick, glossy, and holds stiff peaks, about 4-5 minutes.
6

Spoon or pipe meringue over the chilled pudding. Dust with 1/2 tsp ground cinnamon and serve.

Questions

Can I make Suspiro a la Limena Caramel Meringue Pudding dairy-free?

Yes. The dairy in this entry is 14 oz sweetened condensed milk, 12 oz evaporated milk. Swap the sweetened condensed milk for a plant-based version of the same product; the evaporated milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

How long does Suspiro a la Limena Caramel Meringue Pudding keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Suspiro a la Limena Caramel Meringue Pudding?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Champuz drink
Pisco Sour Frothed Lime Cocktail drink
Iced Brown Sugar Oat Milk Shaken Espresso drink

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.