Peruvian Milk Caramel Cups with Port Meringue (Suspiro a la Limeña)

What you need

• 400 g (14 oz can) sweetened condensed milk
• 400 g (14 oz can) evaporated milk
• 4 large egg yolks
• 1 tsp vanilla extract
• 4 large egg whites, at room temperature
• 200 g (1 cup) sugar
• 100 ml (1/3 cup plus 1 tbsp) port, ruby or tawny
• 1 tsp ground cinnamon, for dusting

Method

Restated from the original video

1. 1

   Pour the condensed milk and the evaporated milk into a heavy pan and set it over low heat.

2. 2

   Cook, stirring without a break and scraping the bottom, until the mixture thickens and turns the color of light caramel, 30-40 min.

3. 3

   Beat the yolks in a heatproof bowl. Whisk in 2 tbsp of the hot milk mixture, then pour in the rest in a thin stream, whisking all the time.

4. 4

   Return everything to the pan over very low heat. Stir for 2-3 min until it coats the back of a spoon, then stir in the vanilla.

5. 5

   Divide the custard among 6 small glasses and cool to room temperature, then chill for at least 1 hour.

6. 6

   Put the sugar, port and 2 tbsp water in a small pan. Bring to a boil without stirring and cook until it reaches 118 °C (245 °F), about 6-8 min.

7. 7

   While the sugar and port cook, beat the whites in a clean bowl to soft peaks.

8. 8

   With the mixer running on high, pour the hot liquid into the whites in a thin, steady stream. Keep beating until the meringue is glossy, stiff and cool to the touch, 5-8 min.

9. 9

   Spoon or pipe the meringue onto the chilled custard in tall swirls.

10. 10

    Dust each glass with cinnamon and serve chilled or at room temperature.

11. 11

    The meringue is only lightly cooked by the hot sugar, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

Imported from goya.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.