Chilean Suspiro Limeno Recipes

PERUVIAN SUSPIRO DE LIMEñA

Steps:

• Cook for 2-3 minutes, stirring. Remove from heat and allow to cool for 10-15 minutes. Stir occasionally.
• Distribute in the glasses you are serving them in.
• Serve over manjar blanco and sprinkle with cinnamon.

SUSPIRO DE LIMEñA RECIPE

Steps:

• Put the two types of milk in a saucepan. If you use full fat milk instead of sweetened condensed milk try adding some more sugar to the final mix to bring up the sweetness. Simmer the milks on a very low heat.
• Caramelising the milk can take a long time, up to an hour or more. Try for 40-45 minutes. An alternative method is to boil the condensed milk in the can for the same amount of time. It doesn't take as much effort to keep an eye on the milk. Simmering the milk in a saucepan will definitely produce a better flavour however.
• Whip the egg yolks and then add the caremalizing hot milks to the bowl. Beat thoroughly for about 20 seconds and then pour everything back into the saucepan with the vanilla. This makes the famous Dulce de Leche as it's known in many Spanish speaking countries. In Peru they call it manjar blanco. You might also see manjar blanco referred to as blancmange.
• Next mix the port/pisco with the sugar and cook (bringing to the boil) in a saucepan until the mix becomes quite thick.
• Beat egg whites in a separate bowl.
• Add this sticky syrup to the egg whites and beat with a spoon until it starts to look like whipped cream.
• Add mix of sugar and egg white to the top of the manjar blanco in cups or bowls.

SUSPIRO LIMENO

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving, if desired.

SUSPIRO LIMEñO - PERUVIAN CUSTARD

Steps:

• Make Dulce de Leche Custard: Step 1 In heavy saucepan over low heat, add evaporated milk and sweetened condensed milk. Cook, stirring constantly with wooden spoon until mixture thickens and turns caramel in color, about 30 - 40 minutes. Remove from heat and set aside. Step 2 Add egg yolks to medium, heatproof bowl, reserving egg whites in separate large bowl. Using whisk, beat egg yolks until combined. Add 2 tablespoons of reserved hot milk mixture to bowl and beat until well combined.Add remaining hot milk mixture to bowl with egg mixture, whisk until well combined. Divide custard evenly among individual serving cups or large serving bowl; set aside. Meanwhile, Make Meringue: Step 3 In medium saucepan over high heat, mix together sugar, Port wine and 2 tablespoons water. Bring Port mixture to boil; boil, without stirring, until liquid forms caramel threads when dropped from a spoon, about 6 minutes, taking care because mixture will be hot. Remove syrup from heat and set aside. Step 4 Meanwhile, using electric mixer on high speed, beat reserved egg whites until soft peaks form. Add reserved hot syrup in thin and steady stream, beating vigorously until the resulting meringue is cold. Step 5 Top reserved custard with meringue and dust with ground cinnamon. Serve room temperature or chilled.

SUSPIRO LIMENO

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan.
• Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes.
• Pour into a heatproof serving dish or individual dishes; set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks.
• Spread meringue on top of milk mixture.
• Refrigerate until cold, at least 3 hours.
• Sprinkle with cinnamon before serving.
• Garnish with raspberries.