Suspiro a la LimeñaCaramel Custard with Meringue
Suspiro a la Limeña layers a thick milk caramel custard with glossy meringue and cinnamon. Heating the sugar syrup to the stated temperature helps produce a stable meringue.
Prep
20m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Custard
- 400gSweetened Condensed Milk
- 200mlEvaporated Milk
- 4pcsEgg Yolk
- 5mlVanilla Extract
- 60gWhite Sugar
Meringue
- 4pcsEgg White
- 120gWhite Sugar
- 60mlWater
- 2gCinnamon Powder
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk together the sweetened condensed milk, evaporated milk, egg yolks, and white sugar in a saucepan.
- 02
Cook over medium-low heat, stirring constantly, until the mixture thickens enough to leave a clear trail on the spoon.
- 03
Remove from the heat, stir in the vanilla extract, and divide the custard among serving glasses. Let it cool.
- 04
Place the egg whites in a clean bowl and whisk until foamy.
- 05
Heat the water and white sugar in a small saucepan until the syrup reaches 115°C (240°F).
- 06
Slowly pour the hot syrup into the whisked egg whites while beating continuously, and keep beating until the meringue is thick, glossy, and just warm.
- 07
Spoon the meringue over the cooled custard and dust the top with cinnamon powder.
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