Oh, you wanna know how to make that Suspiro de Limeña, huh? Well, let me tell ya, it’s a real sweet treat, something that’ll make your mouth water just thinkin’ about it. It ain’t too hard to make, neither, just need a few ingredients and a little patience. So, here’s what you’ll need to get started, and I reckon you got most of this stuff sittin’ around your kitchen already:
- 1 cup of evaporated milk – That’s the milk that’s thicker than the usual stuff, don’t get it mixed up with regular milk, no sir.
- 1 cup of condensed milk – This one’s real sweet, kinda sticky too. Don’t go overboard with it though, ‘cause it’ll make things too sugary.
- 5 eggs – Yep, just regular eggs. You’ll use the yolks for the cream, so keep ‘em separated from the whites, alright?
- 1 and 1/2 cups of sugar – That’s right, sweeten it up! This is a dessert after all, can’t have it without sugar!
- 1 cup of port wine – Gotta have some wine to make it nice and fancy. Just a cup of it, no need to go overboard unless you’re feelin’ extra special.
- 1 teaspoon of vanilla – A lil’ splash of vanilla’s gonna make it smell so good, you’ll be wantin’ to eat it before it even sets.
- Powdered cinnamon – This’s for sprinklin’ on top once it’s all done. Makes it look pretty and taste even better!
Now, here’s how you go about puttin’ it all together:
First, take that evaporated milk and pour it into a pot. Turn on the stove, and let it warm up just a bit. Don’t go boilin’ it, mind you, just get it nice and warm. While that’s goin’, separate the egg yolks from the whites. You’ll need just the yolks for this part, so don’t go throwin’ the whites out. You can use ’em for somethin’ else later.
Now, in another bowl, mix the egg yolks with the sugar. You want it to be smooth, so stir it good, till it all blends together like a nice thick cream. Once that’s ready, pour the warm evaporated milk into the mix, but do it slow-like, and stir it while you pour so it don’t curdle. You don’t want no lumps in your dessert, no ma’am.
Next, grab the port wine and pour it in there too, along with the vanilla. Stir it all up, make sure everything’s mixed well. After that, you wanna pour this mix into a pot and heat it up again, but don’t let it boil. Just keep stirrin’ till it gets thick, like a custard. It’ll take a few minutes, but don’t rush it. Keep stirrin’ so it don’t burn on the bottom.
While that’s thickening up, you can start workin’ on the meringue part. Take the egg whites and beat ‘em up real good with a pinch of sugar till they’re nice and stiff. It’ll take a little elbow grease, but you’ll get there. Once it’s all whipped up, you’ll spoon it on top of the custard, coverin’ it nice and smooth-like.
Finally, sprinkle a little cinnamon on top, just enough to make it look pretty. And there ya have it, Suspiro de Limeña, all ready to serve. Let it cool for a bit before you dig in, but trust me, it’s worth the wait. You can serve it up in little cups or just in a big bowl, whichever way suits ya.
This here’s a dessert that’s as sweet as it sounds, and once you’ve tasted it, you’ll know why it’s such a favorite in Peru. Ain’t nothing like a little bit of home-cooked love, right? Now, go ahead and give it a try. Your taste buds’ll be thankin’ ya for it!
Tags：[Suspiro de Limeña, Ingredients, Peruvian Desserts, Easy Desserts, Sweet Treats, Port Wine Desserts]
