A silky, highly indulgent Peruvian dessert featuring a caramelized milk pudding enriched with egg yolks, topped with a light port wine meringue. Cinnamon adds the classic fragrant touch.
Ingredients
- 397 g sweetened condensed milk
- 410 g evaporated milk
- 3 pieces eggs
- 1 tsp vanilla extract
- 120 g granulated sugar
- 60 ml ruby port
- 1 pinch ground cinnamon
- 1 pinch fine salt
Method
- Pour both milks into a heavy-bottomed saucepan and heat over low heat, stirring frequently, until the mixture thickens, takes on a caramel-beige color, and leaves a clean trail when the spatula is dragged through.
- Separate the eggs, reserve the whites for the meringue, and whisk the yolks in a bowl with the vanilla until smooth.
- Temper the yolks with a little hot pudding while whisking, then pour back into the saucepan off the heat; return to very low heat for a few moments, stirring constantly, until the pudding becomes glossy and coats the back of a spoon without boiling.
- Divide the pudding among cups or small bowls, smooth the surface, and let cool slightly while you prepare the meringue.
- Heat the sugar with the port in a small saucepan, without stirring, until you get a thick syrup with tight bubbles and the fruity aroma of reduced port.
- Whip the egg whites with the salt until foamy then soft-peaked; drizzle the hot syrup over the egg whites while continuing to whip, until the meringue is stiff, glossy, and barely warm.
- Spoon or pipe the meringue over the cooled pudding, forming a generous, soft dome.
- Dust with ground cinnamon and serve chilled or slightly cool, when the base is set but still creamy.
Nutrition
Per serving
- Energy
- 644.5 kcal
- Protein
- 19.1 g
- Carbohydrate
- 96.76 g
- Fat
- 17.62 g
- Fibre
- 3.11 g
- Calcium
- 570.01 mg
- Iron
- 0.28 mg
- Magnesium
- 51.92 mg
