Suspiro a la Limeña (Caramel Pudding With Port Meringue)
Updated Feb. 5, 2024
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1(12-ounce) can evaporated milk
- 1(14-ounce) can sweetened condensed milk
- 8large egg yolks, plus 2 egg whites
- 1tablespoon vanilla extract
- ½cup plus 2 tablespoons/120 grams granulated sugar
- 1cup/250 milliliters red port
- Ground cinnamon, to garnish
Nutritional analysis per serving (8 servings)
437 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 0 grams dietary fiber; 61 grams sugars; 10 grams protein; 130 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour the evaporated milk and condensed milk into a medium heavy saucepan over low heat. Cook, stirring frequently with a flexible spatula, until the mixture has thickened to the texture of the condensed milk, darkened and the bottom of the pan can be seen when you draw your spatula across it, about 30 minutes. Remove from the heat.
- Step 2
Add the 8 egg yolks and vanilla extract to a medium bowl; whisk to combine. Whisking as you go, slowly add a steady stream of the hot milk mixture until combined. Divide among 6 to 8 dessert glasses; refrigerate until needed. (The custard base can be refrigerated for up to 4 days before serving, but the meringue topping is best prepared just before eating.)
- Step 3
Place the sugar and port in a small pan over medium heat and cook, without stirring, until liquid reduces by about half and a syrup forms, about 15 minutes.
- Step 4
Meanwhile, whisk the 2 egg whites in a bowl until stiff and tripled in volume; they’ll get foamy then start to look shiny and creamy. Drizzle the port syrup into the egg whites in a thin stream, beating all the while, until the inside base of the bowl is no longer warm to the touch.
- Step 5
Top the chilled custard with the port-infused egg whites. Dust with ground cinnamon to finish.
Private Notes
Comments
Are you using 2 egg whites, or 10? (The recipe is not clear. See other comments.)
I just read the recipe. It sounds like you use 8 yolks and 2 whites. To me, it is either 2 whites or 10 whites. If the latter, it should say" 8 eggs, separated, plus 2 additional egg whites". I should think that a cup of port would be more likely distributed between 10 egg whites, judging by the color of the meringue in the photo.
....and the egg discussion - geez. It's clear - 8 yolks. 2 whites.
The custard was delicious, but for me the meringue felt like it came out too think and didnt have the flavour i expected given i used a port that I love. If I tried it again I probably wouldn't use a ruby port, but I doubt that I will because texturally I didn't really enjoy the meringue and custard combo. As others said, took way longer than 30 minutes to come together, closer to 45-50 for the custard and 30 for the port syrup.
Two of my guy’s favorite things are dulce de leche and port. So when I spotted this a few days ago and knew I had to make it. I didn’t have any trouble with the custard coming together, though I did cook the milks at a higher temperature than called for. Stirred with a rubber spatula near constantly but it reached the right consistency in about 30 minutes. Custard set up beautifully and the port meringue was lovely. Everything was delicious, though it is REALLY rich so could only eat a few bites. But it’s like eating spoonfuls of caramel. Super decadent.
Use 2 egg whites for the meringue. (Using only yolks (yes 8) sounds correct for a rich custard.) While the recipe is clear, I understand the confusion because we are not accustomed to such a rich custard. Egg whites may be frozen. Does anyone know if thawed egg whites will whip well into a meringue?
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