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Suspiro a la Limena

A classic Peruvian dessert featuring a rich caramel manjar blanco base topped with port-infused meringue and a dusting of cinnamon.

50 minMediumServes 6380 cal/serving

PeruvianDessertStovetopVegetarianGluten-FreeNut-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 4 egg yolks, beaten
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup port wine
  • 4 egg whites
  • 1/2 tsp ground cinnamon

Instructions

  1. 1

    Combine 1 can sweetened condensed milk and 1 can evaporated milk in a heavy saucepan over medium-low heat.

  2. 2

    Cook, stirring constantly with a wooden spoon, for 25 to 30 minutes until thick and caramel in color.

  3. 3

    Remove from heat, temper in 4 beaten egg yolks, and stir in 1 tsp vanilla extract until smooth; divide into serving glasses.

  4. 4

    In a small saucepan, simmer 1 cup granulated sugar and 1/2 cup port wine over medium heat until it reaches soft-ball stage at 240 degrees F.

  5. 5

    Whip 4 egg whites to soft peaks, then slowly drizzle in the hot syrup while whipping to stiff, glossy peaks.

  6. 6

    Pipe or spoon meringue over the caramel base and sprinkle with 1/2 tsp ground cinnamon.

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Questions

What is Suspiro a la Limena?

A classic Peruvian dessert featuring a rich caramel manjar blanco base topped with port-infused meringue and a dusting of cinnamon. This reference files it under Peruvian dessert: made on the stovetop, rated medium and about 50 minutes start to finish.

How much time should I plan for Suspiro a la Limena?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 2 (30 minutes): "Cook, stirring constantly with a wooden spoon, for 25 to 30 minutes until thick and caramel in color."

What internal temperature should Suspiro a la Limena reach?

For Suspiro a la Limena, the target internal temperature is 240 F (about 115 C), given in step 4. A probe thermometer removes the guesswork.

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

Step 3 reads: "Remove from heat, temper in 4 beaten egg yolks, and stir in 1 tsp vanilla extract until smooth; divide into serving glasses." Eggs scramble if they meet a hot liquid all at once. Step 3 warms them gradually with a little of the hot mixture first, so they thicken the sauce or custard smoothly instead of curdling.

What can I use instead of sweetened condensed milk in Suspiro a la Limena?

The entry for Suspiro a la Limena calls for 1 can 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.

How do I store and reheat Suspiro a la Limena?

Keep Suspiro a la Limena covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

Serve it with

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