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.

Peruvian Caramel Pudding (suspiro Limeño)

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

  1. 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.
  2. 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.
  3. Pour the caramel into the bottom of individual serving dishes, tilting to coat the bottom evenly. Allow the caramel to cool and harden.
  4. 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.
  5. Pour the custard mixture over the hardened caramel in the serving dishes.
  6. 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