Boozy Caramel Custard (Suspiro Limeño)
We’re so excited to be recreating this popular dessert from Peru, “Suspiro Limeño.” Creamy, dreamy caramel custard topped with cloudy soft meringue. Did we already say dreamy? Come hang with us!
Boozy Caramel Custard
Servings: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- For the Caramel Custard:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 cinnamon stick
- 1 (3-inch) piece of lemon peel
- 3 large egg yolks
- 1 tsp vanilla extract
- For the Meringue:
- 3 egg whites
- 3/4 cup granulated sugar
- 1/4 cup port wine (or a sweet wine of your choice)
- 1/2 tsp vanilla extract
- A pinch of cinnamon
Instructions:
- Prepare the Caramel: In a saucepan, mix sugar and water over medium heat. Stir until sugar dissolves, then cook without stirring until syrup is deep amber. Watch closely to prevent burning.
- Add the Dairy: Carefully add whole milk, heavy cream, and cinnamon stick (mixture will bubble vigorously). Stir on low until caramel fully dissolves into liquid.
- Temper the Yolks: In a bowl, whisk egg yolks. Slowly add some of the hot milk mixture to temper, then return yolks to saucepan.
- Thicken the Custard: Cook over medium-low, stirring constantly, until custard coats the back of a spoon. Do not boil. Stir in vanilla extract.
- Strain and Cool: Strain custard through a fine mesh sieve. Remove cinnamon stick and any lumps. Cool to room temperature, then portion into six glasses (or one large dish). Refrigerate until chilled.
- Beat Egg Whites: In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks hold.
- Flavor the Meringue: Slowly stream in port wine and vanilla, continuing to beat until glossy. Add pinch of cinnamon and mix briefly.
- Layer the Dessert: Spoon chilled custard into glasses and top generously with meringue. Serve immediately or refrigerate until ready to enjoy.
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