Suspiro a la Limeña

Ingredients

• 400 ml evaporated milk
• 397 g tin sweetened condensed milk
• 5 egg yolks
• 1 tsp vanilla extract
• 3 egg whites
• 180 g caster sugar
• 60 ml water
• 80 ml port
• 1 tsp ground cinnamon

Before you cook

• Separate five eggs, keeping three of the whites for the meringue.
• Set out six small glasses on a tray.
• Measure the port and water into a small heavy saucepan.
• Make sure the bowl for whisking the whites is spotlessly clean and dry.
• Have a sugar thermometer ready if you own one.

Steps

1. Pour the evaporated milk and the condensed milk into a heavy saucepan.
2. Cook over medium-low heat for 35 minutes, stirring constantly with a wooden spoon.
3. Keep going until the mixture is thick enough that the spoon leaves a clear trail across the base of the pan.
4. Take the pan off the heat and let it cool for 5 minutes.
5. Beat the egg yolks in a bowl, then trickle in a ladle of the hot milk while whisking hard.
6. Pour the tempered yolks back into the pan and whisk them in.
7. Return the pan to low heat and cook for 4 minutes, whisking without stopping, until it is glossy and very thick.
8. Stir in the vanilla and divide the manjar blanco between the six glasses.
9. Chill the glasses for at least 30 minutes.
10. Put the sugar, water and port into the small pan and bring it to the boil.
11. Boil the syrup for about 6 minutes, until it reaches 118C or a drop forms a soft ball in cold water.
12. Whisk the egg whites to soft peaks in the clean bowl.
13. Pour the hot syrup down the inside of the bowl in a thin stream while whisking on high speed.
14. Keep whisking for 6 minutes, until the meringue is stiff, shiny and cool to the touch.
15. Spoon or pipe the meringue over the chilled manjar blanco.
16. Dust the tops with ground cinnamon and serve.