Peruvian Milk Pudding (suspiro Limeño)
Peruvian Milk Pudding, also known as Suspiro Limeño, is a popular dessert in Peruvian-Chinese cuisine. This sweet and creamy pudding is a delightful combination of caramel and milk, topped with a fluffy meringue.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup water
- 1/4 teaspoon ground cinnamon
Instructions
- In a saucepan, combine the sweetened condensed milk, evaporated milk, and vanilla extract. Cook over low heat, stirring constantly, until the mixture thickens. This will take about 20-25 minutes. Remove from heat and let it cool.
- In a separate saucepan, combine the granulated sugar and water. Cook over medium heat without stirring until the mixture turns into a golden caramel. Pour the caramel into the bottom of individual serving dishes.
- Once the milk mixture has cooled, pour it over the caramel in the serving dishes.
- In a bowl, beat the egg yolks until light and fluffy. Pour the egg yolks over the milk mixture in the serving dishes.
- Sprinkle ground cinnamon on top of each serving.
- Refrigerate for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Fat
- 10g
- Protein
- 8g
Supplies
Saucepan Whisk Bowls Serving dishes
Tools
Stovetop
Serving suggestions
Serve the Peruvian Milk Pudding chilled, garnished with a sprinkle of ground cinnamon.
Tips & tricks
Be patient when cooking the milk mixture to achieve the perfect creamy texture. Also, be careful when making the caramel as it can become very hot.
Cost
$8