Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
🇪🇸
Crema Catalana
Medium 3 hr 35 min~230 kcal 2/10
🍮
Suspiro Limeño
Suspiro Limeño tops a caramel milk cream with light meringue for one of Peru's most delicate desserts.
Medium⏱️ 57 min📖 1 min readServes 6~248 kcal🇵🇪 Peruvian🌍 Full translation
18 min prep 39 min cook
- #For Guests
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 57 min- Prep18 min
- Cooking39 min
Ingredients
6 servings
Quick:
- 1 su bardağı(~200 ml) Condensed milk
- 1 su bardağı(~200 ml) Milk
- 1 su bardağı(~200 ml) Sugar
- 2 adet Egg whites
- 1 çay kaşığı(~5 ml) Vanilla
- 4 adet Egg yolks
- 0.3 su bardağı(~60 ml) Port wine
- 0.5 çay kaşığı(~2.5 ml) Cinnamon
What else can I make with these ingredients?
Instructions
- 1
Cook the condensed milk, milk and half a cup of sugar in a saucepan, stirring with a wooden spoon for 25 to 30 minutes until it reaches a deep caramel color, forming manjar blanco.
30 min30:00 - 2
Turn off the heat and let it cool slightly. Whisk the egg yolks in a separate bowl, temper them with a little of the hot mixture, then fold them back into the main mixture and stir over low heat for 2 to 3 minutes more.
3 min03:00 - 3
Divide the manjar blanco among small serving cups, cover the tops with plastic wrap and chill completely.
- 4
Boil the remaining half cup of sugar with the port wine in a small saucepan for 5 minutes, until it thickens into a syrup.
5 min05:00 - 5
Beat the egg whites to stiff peaks, then pour in the hot syrup in a thin stream and continue beating for 4 minutes to make Italian meringue.
4 min04:00 - 6
Transfer the meringue to a piping bag, pipe it over the manjar blanco, sprinkle with cinnamon and serve cold.
💡 Tip: Stir the manjar blanco constantly with a wooden spoon; if it sticks to the bottom it turns bitter. Port wine is the Lima signature in the meringue; for an alcohol-free version, replace it with a mixture of grape molasses and water.
🍽️ Serving suggestion: Serve cold in small glass cups and eat with a spoon without disturbing the meringue layer. You can sprinkle a little more cinnamon on top.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Calcium
- Vitamin B12
Nutrition (per serving)
~248
kcal calories
5
g protein
31
g carbs
11
g fat
Protein 8%Carbs 51%Fat 41%
GI 44 · Low GIGL 14 · Medium GL
41.1g
Sugar
0.2g
Fiber
63.8mg
Sodium
2.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
2/10Light satiety, you'll get hungry again soon
This recipe may contain allergens
- Milk
- Egg
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Suspiro Limeño make?
This recipe serves 6.How long does Suspiro Limeño take?
Prep 18 minutes, cooking 39 minutes; 57 minutes in total.Is Suspiro Limeño difficult?
This recipe is rated medium.How many calories does Suspiro Limeño have?
Approximately 248 kcal per serving. Protein: 5g, carbs: 31g, fat: 11g.Which allergens does Suspiro Limeño contain?
This recipe contains Milk, Egg. Check it against your dietary needs.Which cuisine does Suspiro Limeño belong to?
This recipe belongs to Peruvian cuisine.How many ingredients does Suspiro Limeño need?
This recipe needs 8 ingredients.Is Suspiro Limeño filling?
Satiety bar per serving is 2/10; keeps you full only briefly, you may get hungry quickly. The score is based on protein, fiber and the satiety index.
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