limeño, Peru, Peruvian, suspiro, Desserts, Crista A. Rubio, Hero
1 can Evaporated Milk
1 can Sweetened Condensed Milk
½ tsp. Vanilla Extract
1 cup Sugar
½ cup Port Wine
In a heavy saucepan, cook the evaporated milk, the sweetened condensed milk and the vanilla extract over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns to a caramel color, for about 40 minutes. Take off the heat.
Separate the egg whites from the yolks. Beat the egg yolks in a bowl. Add a couple tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan. Mix carefully and reserve.
In another saucepan, mix the sugar and Port wine. Boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon.
Meanwhile, beat the egg whites at high speed until soft peaks form.
Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.
Pour the cooked milk mixture (manjar blanco) in individual cups. Cover with meringue in a decorative fashion by using a piping bag and a decorative tip.
Dust with powdered cinnamon. Garnish with mint. Serve cold or at room temperature.