Suspiro a la Limeña (Dulce de Leche Custard with Port Meringue)
In short: A thick, caramel-colored milk and egg yolk custard topped with a glossy port wine meringue and a dusting of cinnamon, served in small glasses. It takes about 1 h in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 40 min
- Resting
- 1 h
- Total
- 1 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 330 kcal
Suspiro a la limeña is a classic Lima dessert in two layers. The base is a thick, golden custard, cooked slowly from condensed milk, evaporated milk and egg yolks until it tastes like dulce de leche. The top is a glossy, marshmallow-like meringue made by pouring hot port syrup into beaten egg whites. It is served chilled in small glasses and dusted with cinnamon. It is very sweet, so small portions are enough.
Instructions
- Whisk the condensed milk, evaporated milk and egg yolks together in a heavy saucepan. Cook over low to medium heat, stirring constantly with a spatula, for 20 to 25 minutes, until thick enough that the pan bottom stays visible for 2 seconds when you drag the spatula across it.
- Stir in the vanilla. Pour the custard into 8 small glasses and cool, then chill for at least 1 hour.
- For the meringue, boil the sugar and port in a small saucepan, without stirring, for 8 to 10 minutes, until the syrup reaches 118°C (244°F) on a candy thermometer.
- While the syrup cooks, beat the egg whites with the salt to soft peaks.
- With the mixer running, pour the hot syrup into the whites in a thin stream. Keep beating for 5 to 7 minutes, until the meringue is stiff, glossy and cooled to warm.
- Spoon or pipe the meringue over the chilled custard and dust with cinnamon. Serve right away, or chill for up to 2 hours.
Tips
- Use a heavy pan and keep the heat low, stirring constantly. The custard scorches easily, and a scorched taste cannot be fixed.
- No candy thermometer? The syrup is ready when a drop in a glass of cold water forms a soft, pliable ball.
Questions and answers
What is suspiro a la limeña?
A Peruvian dessert of thick dulce de leche-style custard topped with a meringue made with port wine. It is served chilled in small glasses.
Can I use a different wine?
Port is traditional, but sweet sherry or Madeira also works. Keep the amount and the syrup temperature the same.
How long does it keep?
The custard keeps for 4 days covered in the fridge. Add the meringue within 2 hours of serving, since it softens and weeps over time.
How long does it take to make Suspiro a la Limeña (Dulce de Leche Custard with Port Meringue)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Suspiro a la Limeña (Dulce de Leche Custard with Port Meringue)?
About 330 kcal per serving, with 10 g of protein, 49 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 49 g |
| Fat | 10 g |
| Fiber | 0 g |
| Sugar | 49 g |
| Sodium | 175 mg |
Estimated values, calculated from the ingredients.
