Recipe courtesy of prom perú (www.peru.info)
Makes 6 servings
2 c. evaporated milk
2 c. sweetened, condensed milk
10 egg yolks, beaten
1-1/2 c. sugar
1 c. port
5 egg whites, beaten stiff
1 T. cinnamon powder
Pour both types of milk into a saucepan and simmer, stirring constantly with a wooden spoon until they thicken to the point where you can see the bottom of the pan. Remove from the heat and slowly pour in the egg yolks. Stir vigorously and set aside to cool. Pour into cups.
Make a thick syrup with the sugar and port. Then slowly trickle the hot syrup into the egg whites. Stir constantly until this cools and becomes meringue. Decorate the top of the suspiro with the meringue and sprinkle the cinnamon over the top.
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