Suspiro a la Limena Caramel Meringue Pudding
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.
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
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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.
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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.
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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.
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4
While the syrup cooks, beat 4 room temperature large egg whites in a clean bowl with a hand mixer until soft peaks form.
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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.
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6
Spoon or pipe meringue over the chilled pudding. Dust with 1/2 tsp ground cinnamon and serve.