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My review
Suspiro a la Limea
6 made it |
5 reviews
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Cynthia Russell
"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."
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Ingredients
50 m servings 494Original recipe yields 9 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
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6/8/2008
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...
10/4/2010
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 w...
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...
4/22/2009
Tastes just like Pardo's!! And it was so easy to make :)