Suspiro Limeño – Peruvian Custard

Suspiro Limeño – Peruvian Custard
Suspiro Limeño – Peruvian Custard

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La Cocina Goya

Learn how to make a gourmet Latin dessert in under an hour with this Dulce de Leche Custard recipe! Dulce de Leche (milk caramel), a dessert that is famous all over Latin America, is easily made by caramelizing two types of milk: evaporated and sweetened condensed. The milk caramel is then mixed with egg yolks to create a rich, creamy custard. Whipped egg whites, sugar and Port wine make a quick meringue that covers the custard for a sweet, light-as-air topping.

  • Ingredients
  • Directions


eggs, separated

1 cup


¼ cup

Port wine


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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.

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