Suspiro de limeña
Servings 6
Ingredients
- 1 can condensed milk
- 1 can evaporated milk
- 5 eggs
- 225 g caster sugar
- 150 ml water
- 1 cinnamon stick
- small pinch of salt
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla essence
- 1 tbsp port
Instructions
- Pour both milks in a pot (preferably a heavy-bottomed one) over low heat. Cook for 50-60 minutes, stirring occasionally, until slightly thick. Let cool down until warm.
- Separate the eggs. Reserve 3 whites and add the 5 yolks to the caramel. Mix well and pass through a strainer to avoid lumps.
- Spoon or pipe caramel into 6 transparent glasses or cups and chill in the fridge.
- Place egg whites and pinch of salt in the bowl of your stand mixer.
- Place sugar, water and cinnamon stick in a pot over medium-high heat. Let boil until a syrup is formed (if you have a thermometer, let it reach 116ºC).
- Turn on your mixer on medium speed until the whites form soft peaks. Set speed to high. Remove syrup from heat, remove the cinnamon stick and pour it on the egg whites in a thin thread.
- Once the meringue has cooled down (touch the bottom of the bowl to be sure), add the ground cinnamon, vanilla essence and port, and turn off mixer.
- Get the glasses out of the fridge and spoon or pipe the meringue on top of the caramel. Chill and enjoy.