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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.

55 minMediumServes 6420 cal/serving

PeruvianDessertStovetopVegetarianGluten-FreeLow-SodiumPork-FreeNightshade-Free

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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. 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. 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. 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. 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. 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. 6

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

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Questions

What should Suspiro a la Limena Caramel Meringue Pudding look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until soft peaks form. Step 5: cook until the meringue is thick, glossy, and holds stiff peaks. A reading of 240 F on a thermometer settles it.

Why does Suspiro a la Limena Caramel Meringue Pudding have me temper the eggs?

Step 2 reads: "Temper 4 beaten large egg yolks by whisking a ladleful of the hot mixture into the yolks, then stir back into the pot." Eggs scramble if they meet a hot liquid all at once. Step 2 warms them gradually with a little of the hot mixture first, so they thicken the sauce or custard smoothly instead of curdling.

Is there a substitute for sweetened condensed milk in Suspiro a la Limena Caramel Meringue Pudding?

The entry for Suspiro a la Limena Caramel Meringue Pudding calls for 14 oz sweetened condensed milk. In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.

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

Yes. The dairy in Suspiro a la Limena Caramel Meringue Pudding 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.

Does Suspiro a la Limena Caramel Meringue Pudding contain eggs?

Yes: 4 large egg yolks, beaten and 4 large egg whites, room temperature. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Suspiro a la Limena Caramel Meringue Pudding?

One serving (the recipe makes 6) is about 420 calories, with 8 g protein, 56 g carbohydrate and 14 g fat, plus 120 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Suspiro a la Limena Caramel Meringue Pudding can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of 2 hours: "Let cool then refrigerate at least 2 hours." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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