Suspiro a la Limeña (Peruvian Sweet Dulce de Leche with Port Meringue)

Ingredients

Contains dairy, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Place a heavy-bottomed 2- to 3‑quart saucepan over medium-low heat and add the condensed milk, evaporated milk, butter, and the cinnamon stick.

   A heavy pan prevents scorching the milk mixture.

2. 2

   Bring the mixture to a gentle simmer, then lower the heat so it maintains a bare simmer.

3. 3

   Simmer, stirring or scraping the bottom frequently with a wooden spoon, until the mixture thickens to a spoon-coating, deep caramel color (about 40–50 minutes).

   Don’t rush this step with high heat; higher heat cooks unevenly and can scorch. If it splatters, reduce heat.

   50 min
4. 4

   Remove the pan from the heat. Fish out and discard the cinnamon stick and let the milk mixture cool 3–5 minutes so it is hot but not boiling.

   5 min
5. 5

   Put the 3 egg yolks in a small bowl and whisk lightly. Temper the yolks by whisking in 2–3 tablespoons of the hot milk mixture, then slowly whisk the warmed yolks back into the saucepan.

   Temper carefully and add the hot milk slowly so the yolks don’t scramble.

6. 6

   Return the pan to very low heat and cook, stirring constantly, until the custard is glossy and slightly thicker, 1–2 minutes. Stir in the vanilla.

   2 min
7. 7

   Spoon the warm manjar blanco into six small serving glasses or ramekins (about 1/3 to 1/2 cup each). Let cool 20–30 minutes, then refrigerate to firm for at least 1 hour.

   You can make the manjar up to 2 days ahead and refrigerate; bring to room temperature before topping if very cold.

   90 min
8. 8

   While the manjar chills, combine the granulated sugar, water, and port in a small saucepan and bring to a boil over medium heat, stirring until the sugar dissolves.

9. 9

   Boil the syrup without stirring until it thickens slightly and reaches about soft‑ball / 235–240°F (112–115°C), about 3–4 minutes. If you don’t have a thermometer, boil until the syrup looks noticeably thicker and moves as a cohesive stream when stirred.

   A candy thermometer makes this more reliable; if you’re unsure, don’t overcook—the syrup should be hot and thick but not hard.

   4 min
10. 10

    While the syrup is boiling, put the 3 egg whites and a pinch of salt in a clean, dry mixing bowl and whip to soft peaks with an electric mixer.

    3 min
11. 11

    With the mixer running on medium-high, pour the hot sugar-port syrup in a thin steady stream into the whipped whites. Continue beating until the meringue is glossy and holds stiff peaks, about 4–6 minutes.

    Pour slowly so the hot syrup cooks the whites and yields a stable Italian-style meringue.

    6 min
12. 12

    Use a spoon or piping bag to mound or pipe the port meringue over each chilled manjar, finishing with a light dusting of ground cinnamon.

13. 13

    Chill the assembled glasses for 10–15 minutes to set the meringue slightly, then serve. Store covered in the refrigerator up to 24–36 hours (meringue softens with time).

    15 min