Suspiro de limeña - Sights from a Lima girl

This is a very traditional dessert from Lima. I usually make them in little containers because its a very sweet dessert.

Ingredients:

1 can evaporated milk (I used 2% because with fat free milk doesn't get the same texture)

1 can condensed milk

2 teaspoon of vanilla

1 tablespoon of pisco (you can use rum if you don't have pisco)

5 egg yokes

3 eggwhites

2 teaspoons of cinnamon (I have Peruvian cinnamon, that is a little milder than the one I find here, so if you wish to use US cinnamon I'll recommend 1/2 teaspoon)

1 cup of sugar ( I like sugar in the raw, but white sugar works fine too)

Port wine (you can use also any moscato wine)

In a heat resistant pot place the 2 milks and mix them. Put them in high heat until boils, remember that you have to steer all the time. Once it boils, leave it in very low heat for about 20-30 mins. Steer frequently. Add vanilla and cinnamon. Keep cooking this mix until it turns into light brown color.

Once that take it out of the heat, add vanilla, cinnamon and egg yokes. Steer effusively so they don't cook in chunks in the mix.

Poor that into small containers. Let it cool down.

In a different pot, poor 1 cup of sugar and add wine until it covers the sugar. Let it boil until threat stage.

In a separate bowl, whisk 3 egg whites until they form little pikes, add the sugar syrup in a constant thin flow. It should form a meringue.

Pipe over top of the previous mix, sprinkle a little cinnamon. Enjoy

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