Suspiro de una limeña
Ingredients:
1 can of condensed milk
1 can of evaporated milk
1 cinnamon stick
5 egg yolks
3 egg whites
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup oporto wine.
"Suspiro", PeruDelights, 2014
Preparation:
*In a heavy saucepan cook the evaporated milk and the sweetened condensed milk over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns a pretty caramel color. Take off the heat.
*Separate the egg whites from the yolks, and use a wire beater to beat the egg yolks in a bowl. Add a couple of tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan and mix carefully and reserve. This is what Peruvians call manjar blanco.
*In another saucepan mix the sugar, Port wine and water. Make it boil over high heat for 6 minutes without stirring.
*Meanwhile, beat the egg whites with an electric beater at high speed until soft peaks form .
*Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.
*Pour the cooked milk mixture (manjar blanco) in individual cups or a larger container, cover with meringue in a decorative fashion (easier if you use a piping bag, but you can do it with a regular bag with a hole cut in one corner, or with a spoon), and dust with powdered cinnamon.
*Serve at room temperature, or cooled.