Oh, let me tell ya ’bout this sweet thing called Suspiro de Limeña. It’s a dessert that comes from far away, from Lima in Peru, I reckon. They say it started all the way back in the 19th century, but the ingredients that make it so tasty? Well, those came from Spain during the time when people were still colonizing and stuff. Funny how food gets passed ’round like that, don’t it?
Now, the main thing in Suspiro de Limeña is a kinda creamy, dreamy base that’s smooth as can be. It’s made mostly from blancmange, and if you ain’t never heard of that, well, it’s just a fancy way of saying a pudding-like mix, mostly made from milk and sugar. But don’t go worryin’ about all them fancy words. Let’s just say it’s a sweet, silky, rich cream that makes this dessert what it is.
So, if you ever wanna try makin’ this treat at home, here’s what you’re gonna need:
- 1 cup of evaporated milk, now don’t use that regular milk, it’s got to be the evaporated one. Makes it thicker and tastier.
- 1 cup of condensed milk, yes ma’am, this is where the sweetness comes from. It’s sticky and oh so sweet!
- 5 eggs. Don’t be shy, crack ’em open. They’re gonna help make it nice and smooth.
- 1 and a half cups of sugar. Yep, you heard me right. Sweet enough to make you wanna dance!
- 1 cup of port wine. Now, I know some folks might be wary of the wine in a dessert, but trust me, it gives it a special flavor. Not too much though, just enough to make it stand out.
- 1 teaspoon of vanilla. That’s right, a dash of vanilla to make it smell as good as it tastes.
- Powdered cinnamon. Oh, and don’t forget this! It’ll sprinkle on top and give it a nice spicy finish, just like a little hug for your tastebuds.
Once you’ve gathered all these ingredients, well, it’s time to make the magic happen. First thing, you’re gonna mix the evaporated milk with the condensed milk in a pot. Stir it real slow, don’t rush it. Let those two get to know each other. Then, beat your eggs in another bowl and mix ‘em into the pot, nice and slow. Be careful, don’t let those eggs scramble! We want smooth, remember?
After that, add the sugar and vanilla. You’ll need to keep stirring and cook it on a low flame. You don’t want it burnin’ or gettin’ too thick too fast. Keep an eye on it, like you would a pot of beans, and stir until it gets real creamy and thick.
Now, don’t forget that port wine! Once the cream gets to the right consistency, add the wine and keep stirrin’. This is the part where it starts smellin’ just right, all rich and deep. Once it’s done, take it off the heat, let it cool a bit, and pour it into a dish to set.
When it’s all cooled down, sprinkle some powdered cinnamon on top. Just enough to give it a nice little flavor and color. Then, you can serve it up and enjoy! It’s like havin’ a little piece of Lima right at your table, and I promise, it’ll make you smile.
So, there ya go. That’s how you make Suspiro de Limeña. It’s rich, it’s creamy, and it’s got a little kick from that port wine. I tell ya, once you taste it, you’ll be hooked! And don’t worry, it’s not too hard to make, just takes a little patience, like everything good in life.
Tags：[Suspiro de Limeña, Peruvian dessert, ingredients, cooking, cinnamon, port wine, sweet treat, creamy dessert, Lima Peru, blancmange, egg-based dessert]
