baking · vegetarian · gluten-free
Suspiro limeño
Lima's 'sigh': silky manjar blanco custard topped with port-wine meringue and cinnamon.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook condensed and evaporated milk, stirring, until thick like pudding, 20–25 minutes.
-
2
Off the heat, whisk in yolks and vanilla; return to low heat 2 minutes; cool and spoon into glasses.
-
3
Boil port and sugar to a syrup (soft-ball, 116°C (240°F)).
-
4
Whip whites to soft peaks and stream in the hot syrup; beat to glossy stiff peaks.
-
5
Pipe meringue on the custard and dust with cinnamon.
