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Boozy Caramel Custard

We’re so excited to be recreating this popular dessert from Peru, “Suspiro Limeño.” Creamy, dreamy caramel custard topped with cloudy soft meringue. Did we already say dreamy? Come hang with us!




Servings: 6
Prep Time: 30 minutes
Cook Time: 30 minutes


For the Caramel Custard:
● 2 cups whole milk
● 1 cup heavy cream
● 3/4 cup granulated sugar
● 1/4 cup water
● 1 cinnamon stick
● 1, 3-inch piece of lemon peel
● 3 large egg yolks
● 1 tsp vanilla extract
For the Meringue:
● 3 egg whites
● 3/4 cup granulated sugar
● 1/4 cup port wine (or a sweet wine of your choice)
● 1/2 tsp vanilla extract
● A pinch of cinnamon



1. Prepare the Caramel:
In a medium saucepan, mix 3/4 cup sugar and 1/4 cup water over medium
heat. Stir until the sugar dissolves, then increase the heat and cook without
stirring until the syrup becomes a deep amber color. Watch it closely to
prevent burning.
2. Add the dairy:
Once the caramel is ready, carefully add the whole milk, heavy cream, and a
cinnamon stick. The mixture will bubble vigorously, so be cautious. Stir over low
heat until all the caramel has dissolved into the milk and cream.

3. Temper the yolks:
In a separate bowl, whisk the egg yolks. Gradually whisk in a portion of the hot
milk mixture to temper the yolks. Then, add the tempered yolks back into the

4. Thicken the custard:
Cook the mixture over medium-low heat, stirring constantly, until the custard
thickens enough to coat the back of a spoon. Do not let it boil. Remove from
heat and stir in the vanilla extract.

5. Strain and cool:
Strain the custard through a fine mesh sieve to remove the cinnamon stick
and any lumps. Allow to cool to room temperature, then divide the custard
into six serving glasses, or into one large serving container, and transfer to the
refrigerator to cool completely.

6. Beat egg whites:
In a clean bowl, beat the egg whites until soft peaks form. Gradually add 3/4
cup sugar and continue beating until stiff peaks form.
7. Flavor the meringue:
Once the peaks are stiff, slowly pour in the port wine and vanilla extract,
continuing to beat until everything is well combined.
Finish with cinnamon: Add a pinch of cinnamon and give it a final mix.

8. Layer the dessert:
Spoon the chilled caramel custard into serving glasses. Top each with a
generous amount of meringue. Serve immediately or keep refrigerated until