Sigh of Lima (Suspiro Limeno)

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This Peruvian dessert is one of the most popular specially during the holidays like Easter. The base is a creamy mixture made with sweetened condensed milk, evaporated milk and eggs. It’s topped with a delicious meringue that you can add Port wine but because I want this dessert to be kid friendly I will omit the wine.

It is usually served in individual containers that is why I’m making them in 4 oz. Mason jars. This dessert doesn’t need to be baked in the oven. You can make this dessert in smaller glasses too because it’s a rich dessert and you don’t need a big serving.

Let’s start with the recipe.

Yield about 6 servings 

Ingredients 

For the custard 

1 can sweetened condensed milk by Magnolia 

1 can evaporated milk 

4 egg yolks, room temperature 

1 stick of cinnamon 

For the meringue topping 

4 large eggs whites, room temperature  

White granulated sugar = double the weight of the egg whites. About  

Garnish 

Ground cinnamon and Easter candy sprinkles 

Directions 

For the custard 

1.- Mix sweetened condensed milk, evaporated milk and cinnamon stick in a medium size saucepan. Cook this mixture in low heat stirring constantly until you are able to see the bottom of the pan. 

2.- Turn off the heat and take out the cinnamon stick. 

3.- Add in the egg yolks and whisk really fast until everything is well combined. Do not forget to whisk fast because if you don’t, your egg yolk will cook. 

4.- After whisking really well, pass this mixture through a sieve into a container. This will help to catch any leftover eggs that could be in the mixture. 

5.- Pour the mixture into individual containers. Let it cool room temperature and let place the containers in the fridge for at least 4 hours or overnight. 

For the meringue topping 

1.- Bring a saucepan with a few inches of water to a simmer.  

2.- In a heat-proof bowl mix the eggs whites with granulated sugar and place this bowl on the top of the saucepan. Make sure the water does not touch the bottom of the bowl. 

3.- Stir the mixture until the egg whites are very warm to the touch and the sugar has dissolved, about 4 minutes. A trick for this step is dipping a finger into the mixture and rubbing it between your fingers, the mixture should no longer have any grains of sugar in it. If you have a candy thermometer it should reach to 140 F (60 C). 

4.- Using a mixer whip on low speed for 2 minutes until foamy. Then, whip the mixture on high until glossy and stiff, about 6 more minutes. 

5.- Take out the containers from the fridge and frost each of them with this meringue topping. You can use a pastry bag and a tip or just a spoon. 

6.- Sprinkle some ground cinnamon and serve. 

This dessert is best when eaten the same day. Enjoy!

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