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Suspiro a la Limea

Cynthia Russell

"This is a traditional Peruvian dessert, so sweet it hurts and so delicious it is a blessing that one can find the ingredients to make it anywhere in the world."
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50 m servings 494 cals
Serving size has been adjusted!
Original recipe yields 9 servings


  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 95.2g
  • 31%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a saucepan over low heat, stir together the evaporated milk and 2 cups of sugar. Cook over low heat, stirring occasionally, until the mixture is thick enough for you to see the bottom of the pan when you stir, about 25 minutes.
  2. Slowly stir in the sweetened condensed milk, pouring in a very thin stream. Pour a small amount of the hot milk mixture into the egg yolks, and then slowly pour back into the saucepan in a thin stream while stirring vigorously. Mix in the vanilla. Run the mixture through a sieve or strainer, into individual ramekins or heatproof custard cups. Set aside.
  3. In a separate saucepan, stir together 1 cup of sugar and water. Bring to a boil, and cook until the mixture can spin a thin brittle thread off the spoon. Remove from the heat. In a large bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Drizzle in the sugar syrup while whipping on low speed until fully incorporated. Then, mix on medium speed until the meringue is cold. This will prevent it from separating. Spoon onto the cups of custard to serve, and top with a light dusting of ground cinnamon.

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Read all reviews 5
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I had this several times when I went to Chile last year & it is my favorite desert. It is very sweet but I serve it (because it had been served 1 time in Chile this way) with fresh rasberries. I...

WHOA! "Painfully sweet" is about right! left me feeling a bit sick. We goofed the meringue and had to leave it off... maybe that would've cut some of the sweetness, but I'm not thinking so. It w...

I have a sweet tooth but this dessert is almost too sweet. It was good though and not difficult to make. I served it in espresso cups and found that the meringue topping was too much. (I baked...

Great recipe

Tastes just like Pardo's!! And it was so easy to make :)

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