Suspiro de Limena
Updated: Nov 21, 2019
Yield: 30 servings
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.