Suspiro Limeño

Ingredients

• 400 g condensed milk
• 400 ml evaporated milk
• 6 egg yolks
• 1 tsp vanilla extract
• 3 egg whites
• 150 g sugar
• 60 ml port wine
• 1 pinch cinnamon

Steps

1. Combine condensed milk and evaporated milk in a heavy saucepan; cook on low heat, stirring constantly, for 20 minutes until thickened.
2. Temper egg yolks by slowly whisking in a ladle of the hot milk mixture.
3. Return to the pan.
4. Cook on very low heat, stirring, until custard coats the back of a spoon, about 5 minutes.
5. Add vanilla.
6. Pour custard into serving glasses and let cool completely.
7. Refrigerate at least 2 hours.
8. Make meringue: boil sugar with port wine to 120°C (soft ball stage).
9. Slowly pour over whipped egg whites while beating to stiff glossy peaks.
10. Pipe or spoon meringue over chilled custard, dust with cinnamon, and serve cold.