Peruvian Caramel Pudding (suspiro Limeño)
Peruvian Caramel Pudding, also known as Suspiro Limeño, is a delightful and creamy dessert that is popular in Inca Cuisine. This sweet treat is made with caramel and a smooth, velvety custard, creating a perfect balance of flavors.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 4 eggs, separated
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- Ground cinnamon, for garnish
Instructions
- In a bowl, beat the egg yolks until creamy. Gradually add the sweetened condensed milk while continuing to beat until well combined. Stir in the vanilla extract.
- In a saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally, until the mixture turns into a golden caramel color.
- Pour the caramel into the bottom of individual serving dishes, tilting to coat the bottom evenly. Allow the caramel to cool and harden.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the sweetened condensed milk mixture until fully incorporated.
- Pour the custard mixture over the hardened caramel in the serving dishes.
- Refrigerate for at least 2 hours or until set. Before serving, sprinkle with ground cinnamon for garnish.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 12g
Supplies
Saucepan Bowl Whisk Serving dishes
Tools
Mixer
Serving suggestions
Serve the Peruvian Caramel Pudding chilled for a refreshing dessert.
Tips & tricks
Be careful when working with hot caramel to avoid burns. It's important to let the caramel cool and harden before adding the custard mixture.
Cost
$8