Everyday Recipes

Peruvian Custard (Suspiro Limeño)

Peruvian Custard (Suspiro Limeño)
Level
Easy
Prep
20 minutes
Cook
36 minutes
Servings
15 servings
  • This traditional Peruvian dessert has a custard layer made from creamy evaporated milk and sweetened condensed milk. The top layer is an exquisite meringue of egg whites and Port wine. Truly scrumptious and unique.

Key Ingredients

Condensed Milk
Sweetened Condensed Milk 14 oz Can
14 oz. Can
Ingredients

Make It

Step 1

Beat egg yolks in a small bowl.

Step 2

Combine sweetened condensed milk and evaporated milk in a medium saucepan. Cook over low heat, stirring constantly, for about 30 to 40 minutes or until the mixture thickens and you can see the bottom of the saucepan when you move the spoon. While milk mixture is heating, add 2 tablespoons of the warm milk mixture to egg yolks and mix to temper the egg yolks. Remove milk mixture from heat. Stir egg yolk mixture and vanilla extract into milk mixture. Allow to cool.

Step 3

Combine sugar and wine in a small saucepan. Bring to a boil over high heat; cook, stirring frequently, for about 6 to 10 minutes or until the mixture has thickened and forms a caramel thread when dropped from a spoon.

Step 4

Beat egg whites* in a large mixer bowl until soft peaks form. Add the wine syrup in a thin and steady stream, beating vigorously until the stiff peaks form.

Step 5

Pour cooled custard into small individual dessert glasses or a large glass dish; cover with meringue in a decorative fashion with a spoon. Dust with ground cinnamon before serving.

Why People Are Loving It