Suspiro a la Limea Good Recipes

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Suspiro a la Limea

"This is a conventional Peruvian dessert, so sweet it hurts and so scrumptious it's miles a blessing that you'll be able to find the ingredients to make it everywhere within the world."

Ingredients :

1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups white sugar
five egg yolks, overwhelmed
1 teaspoon vanilla extract
5 egg whites
1 cup white sugar
1/four cup water
1 pinch floor cinnamon

Instructions :

Prep : 10M	Cook : 9M	Ready in : 50M

In a saucepan over low heat, stir collectively the evaporated milk and 2 cups of sugar. Cook over low warmness, stirring now and again, until the aggregate is thick enough with a purpose to see the lowest of the pan whilst you stir, approximately 25 mins.
Slowly stir inside the sweetened condensed milk, pouring in a very thin stream. Pour a small quantity of the new milk aggregate into the egg yolks, and then slowly pour returned into the saucepan in a thin move even as stirring vigorously. Mix inside the vanilla. Run the mixture thru a sieve or strainer, into character ramekins or heatproof custard cups. Set apart.
In a separate saucepan, stir collectively 1 cup of sugar and water. Bring to a boil, and cook dinner until the combination can spin a thin brittle thread off the spoon. Remove from the heat. In a big bowl, whip egg whites with an electric mixer until they could preserve a stiff height. Drizzle inside the sugar syrup while whipping on low velocity till completely integrated. Then, mix on medium speed until the meringue is cold. This will prevent it from keeping apart. Spoon onto the cups of custard to serve, and top with a mild dusting of ground cinnamon.

Notes :

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