Peruvian Caramel Custard (Suspiro de Limeña)
Suspiro de limeña Say it: soos-PEE-roh deh lee-MEH-nyah
Suspiro de limeña is a beloved dessert from Lima, Peru, a classic of the city’s sweet tradition. It has two layers: a silky, slowly cooked manjar blanco of milk, egg yolks and vanilla, and a cloud of port-scented meringue. The name means “sigh of the Limeña woman,” hinting at its sweet, delicate richness. Peruvians serve it chilled in small glasses or ramekins, dusted with cinnamon, at family gatherings and celebrations. The contrast of dense caramel and airy meringue makes it memorable.
Peruvian Caramel Custard (Suspiro de Limeña)
Suspiro de limeña
Pronounced soos-PEE-roh deh lee-MEH-nyah
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the manjar blanco
For the port meringue
Method
In a heavy medium saucepan, whisk the condensed milk, evaporated milk, egg yolks, vanilla and salt until smooth. Add the cinnamon stick and cook over medium-low heat, stirring constantly with a heatproof spatula, for 20–25 minutes, until the mixture is thick enough to coat the spatula and a trail holds for a second.
Remove the cinnamon stick and divide the hot manjar among four small glasses or ramekins, about 1/2 cup (120 ml) each. Smooth the tops, let cool for 15 minutes, then refrigerate for at least 1 hour, until set and chilled.
For the meringue, combine the sugar, port and water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves, then cook without stirring until the syrup reaches 235°F (113°C) on a candy thermometer or a drop forms a soft ball in cold water, 4–6 minutes.
While the syrup cooks, beat the egg whites in a clean bowl with an electric mixer until they hold soft peaks. With the mixer running on medium-high, slowly pour the hot syrup into the whites in a thin, steady stream, avoiding the beaters.
Continue beating until the meringue is glossy, holds stiff peaks and the bowl feels cool, 5–7 minutes. Spoon or pipe the meringue over the chilled manjar, creating soft swoops, and dust with ground cinnamon just before serving.
Regional variants
Some home cooks add a splash of port to the manjar blanco or brown the meringue lightly with a kitchen torch; others serve it in one large dish rather than individual glasses.
Cook's notes
- Keep the manjar over medium-low heat and stir constantly; it can scorch quickly once it begins to thicken.
- Add the hot syrup to the egg whites in a slow stream while the mixer runs, so the meringue stays smooth and glossy.
- Chill the manjar fully before topping it, so the meringue does not melt into the custard.
Serve with
Serve chilled after a Peruvian meal, with a small cup of strong coffee or a glass of port.
Make ahead and storage
The manjar can be cooked and chilled up to 2 days ahead; add the meringue just before serving. Refrigerate leftovers, covered, up to 1 day.
