Suspiro Limeño 🍮

Method

1. 1

   Caramellise the condensed milk: pour it into a heavy saucepan and cook over medium heat, stirring constantly, for 10 to 15 minutes until it turns the colour of dulce de leche and smells of toffee.

2. 2

   Whisk milk with cornstarch and a few yolks until smooth, then pour into the caramelised condensed milk and cook, stirring without pause, until it thickens enough to hold a ribbon from the spoon.

3. 3

   Off the heat, beat in the remaining yolks one by one and a split vanilla pod — the custard must stay silky, so never let it boil again.

4. 4

   Pour into small glasses or ramekins, level the tops and chill until set, at least two hours; a dusting of cinnamon goes on now.

5. 5

   For the meringue, cook sugar with water to a light syrup and stream it into whipping egg whites, beating to stiff, glossy peaks; flavour with a splash of port.

6. 6

   Pipe or spoon the meringue over each custard in a dramatic swirl and brown the tips under a hot grill for seconds only — it should look like a sigh clouded over, and it must be served cold with the peaks still warm.