Suspiro a la Limeña (Lima Sigh Caramel Dessert)
A silky caramel custard topped with soft port meringue. Peruvians say it is so sweet it makes you sigh.
- Time1 hr
- LevelHard
- Costabout £0.66 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Pour both tins of milk into a heavy pan. Heat over a low to medium heat, stirring all the time, for 25 to 30 minutes until it thickens and a spoon leaves a trail on the base.
28 min 20 s - 2
Take off the heat, quickly beat in the egg yolks and vanilla, then put back on a low heat and stir for 3 minutes until very thick. Spoon into 8 small glasses and chill.
3 min - 3
Put the sugar and port in a small pan and boil without stirring until it reaches 118C on a sugar thermometer, about 8 minutes.
8 min - 4
While the syrup boils, whisk the egg whites to stiff peaks. When the syrup is ready, pour it in a thin stream into the whites while whisking on high.
- 5
Keep whisking for 5 minutes until the meringue is thick, glossy and cool.
5 min - 6
Spoon the meringue on top of the chilled custard and dust with cinnamon. Serve within a few hours.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.