This is a traditional Peruvian dessert, so sweet it hurts and so delicious it is a blessing that one can find the ingredients to make it anywhere in the world.

Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over low heat, stir together the evaporated milk and 2 cups of sugar. Cook over low heat, stirring occasionally, until the mixture is thick enough for you to see the bottom of the pan when you stir, about 25 minutes.

    Advertisement
  • Slowly stir in the sweetened condensed milk, pouring in a very thin stream. Pour a small amount of the hot milk mixture into the egg yolks, and then slowly pour back into the saucepan in a thin stream while stirring vigorously. Mix in the vanilla. Run the mixture through a sieve or strainer, into individual ramekins or heatproof custard cups. Set aside.

  • In a separate saucepan, stir together 1 cup of sugar and water. Bring to a boil, and cook until the mixture can spin a thin brittle thread off the spoon. Remove from the heat. In a large bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Drizzle in the sugar syrup while whipping on low speed until fully incorporated. Then, mix on medium speed until the meringue is cold. This will prevent it from separating. Spoon onto the cups of custard to serve, and top with a light dusting of ground cinnamon.

Nutrition Facts

493.9 calories; 9.8 g protein; 95.2 g carbohydrates; 140.8 mg cholesterol; 135.1 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/08/2008
I had this several times when I went to Chile last year & it is my favorite desert. It is very sweet but I serve it (because it had been served 1 time in Chile this way) with fresh rasberries. I find that the tartness of the rasberries really balances out the sweetness. It tasted just like the one I had there made at a friends house. Thank you so much I had been unable to find the recipe in English!! Read More
(7)

Most helpful critical review

Rating: 3 stars
10/05/2010
WHOA! "Painfully sweet" is about right! left me feeling a bit sick. We goofed the meringue and had to leave it off... maybe that would've cut some of the sweetness but I'm not thinking so. It would be an excellent dip for fruit or maybe something salty. Read More
(3)
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/08/2008
I had this several times when I went to Chile last year & it is my favorite desert. It is very sweet but I serve it (because it had been served 1 time in Chile this way) with fresh rasberries. I find that the tartness of the rasberries really balances out the sweetness. It tasted just like the one I had there made at a friends house. Thank you so much I had been unable to find the recipe in English!! Read More
(7)
Rating: 3 stars
10/05/2010
WHOA! "Painfully sweet" is about right! left me feeling a bit sick. We goofed the meringue and had to leave it off... maybe that would've cut some of the sweetness but I'm not thinking so. It would be an excellent dip for fruit or maybe something salty. Read More
(3)
Rating: 3 stars
11/25/2006
I have a sweet tooth but this dessert is almost too sweet. It was good though and not difficult to make. I served it in espresso cups and found that the meringue topping was too much. (I baked the extra meringue in the oven.) I might do the custard part only for a ice-cream sauce or a fruit dip. Read More
(2)
Advertisement
Rating: 5 stars
11/18/2009
Great recipe Read More
Rating: 5 stars
04/22/2009
Tastes just like Pardo's!! And it was so easy to make:) Read More