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  • edithpan6

Suspiro de Limena

Updated: Nov 21, 2019

Yield: 30 servings


Caramel Custard:

5, 12 ounce cans Evaporated Milk

5, 12 ounce cans Condensed Milk

40 ea. Egg yolks


5 cups of Port wine

7 ½ c. granulated sugar

20 ea. Egg whites



To Prepare the Caramel:

Combine the two milks in a heavy pan, simmer over low, stirring constantly until thickened, and the milk coats the back of the spoon, about 1 hour. Remove from heat, and slowly whisk in the beaten egg yolks. Leave to cool, and pour into individual serving cups, or a large serving bowl.

To Prepare the Syrup:

Combine the Port and sugar in a small pan, and boil until the syrup forms an unbroken thread when dropped from a spoon.

To Prepare the Merengue:

Beat the egg whites until they form soft peaks. Continue beating, adding the hot syrup in a slow, steady stream.

Top each custard with the merengue, and dust the top with cinnamon.

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