Everyday Recipes

Peruvian Custard (Suspiro Limeño)

Official LA LECHERA®
Peruvian Custard (Suspiro Limeño)
20 min
36 min
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

A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.
Condensed Milk
Sweetened Condensed Milk 14 oz Can
14 oz. Can

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.

Recipe Notes

Cook’s Tip:

This dessert can be served at room temperature or the custard can be kept in the refrigerator and the meringue and cinnamon added just before serving.


*Using raw eggs may increase your risk of salmonella or other food-borne illness. To reduce risk, use powdered egg whites or pasteurized eggs.

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