Suspiro a la Limea Recipe -
  • READY IN 50 mins

Suspiro a la Limea

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  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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Reviews More Reviews

Jun 08, 2008

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 find that the tartness of the rasberries really balances out the sweetness. It tasted just like the one I had there made at a friends house. Thank you so much I had been unable to find the recipe in English!!

Oct 05, 2010

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 would be an excellent dip for fruit or maybe something salty.


5 Ratings

Nov 25, 2006

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 the extra meringue in the oven.) I might do the custard part only for a ice-cream sauce or a fruit dip.

Nov 18, 2009

Great recipe

Apr 22, 2009

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


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  • Calories
  • 494 kcal
  • 25%
  • Carbohydrates
  • 95.2 g
  • 31%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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