Suspiro a la Limeña (Caramel Pudding With Port Meringue) Recipe (2024)

Are you using 2 egg whites, or 10? (The recipe is not clear. See other comments.)

I just read the recipe. It sounds like you use 8 yolks and 2 whites. To me, it is either 2 whites or 10 whites. If the latter, it should say" 8 eggs, separated, plus 2 additional egg whites". I should think that a cup of port would be more likely distributed between 10 egg whites, judging by the color of the meringue in the photo.

....and the egg discussion - geez. It's clear - 8 yolks. 2 whites.

I find that mixing the milks takes more like 50 minutes. Also every time I try to add the port I get a brown soupy meringue and have a very hard time getting it fluffy. When I’ve just done sugar and egg white and skipped the port I get a passable merengue and the dish still passes snuff for my husband-this is his favorite dessert.

Whole eggs are not used in this recipe. 8 egg yolks are used; later 2 egg whites are used.

I've never seen a recipe that tells you to determine when something is whisked enough by measuring the temperature of the inside base of the mixing bowl. There must be another way to tell. Peaks? Stiffness?

Does it use 8 or 10 egg whites--I don't understand the instructions.

I think a little lemon juice added to the custard would balance the richness of this recipe.

It's essentially an Italian meringue, and, as in this recipe, I was taught to beat the syrup into the egg whites until the bowl was cool to the touch.

Well, sure. Just substitute cream for the canned milks. If you heat up cream with 8 egg yolks until the mixture coats the back of a spoon, you've got a custard, and you're essentially making panda cotta or creme brulé. Bake in the oven until the custard sets for creme brulé.But then you wouldn't be making this recipe!

Sounds to me like 8 eggs total, separated.Use 8 yolks plus 2 whites for the custard.Use remaining 6 whites for the meringue. The port wine will need to be evaporated to a thick syrup or else the meringue will be runny when it's combined.

Just for the record, uncooked eggs are not safe. Ms Morales should have mentioned ths. It's true, the risk is low, but why take any risk when there are so many safe recipes.

Just for the record, you can buy pasteurized eggs.

First of all, the recipe is clear as day - 8 yolks and 2 egg whites.You can confirm this with some general knowledge of cookery. 8 or 10 whites would make an insane amount of meringue. And egg whites have no place in a custard. Furthermore, the egg whites are not raw - they are turned into an Italian meringue with the addition of the hot syrup.

I believe this recipe calls for a total of eight eggs separated with two of the whites retained for the merangue.

It took almost an hour to reduce the milks. I found the finished product far too sweet.

The recipe is super clear if you read the instructions. You use the 8 egg yolks for the recipe, from the 8 egg yolks you reserve 2 of the egg whites from the 8 egg yolks. You will have egg whites left over from 6 of the remaining eggs. (make white egg bites with the extra whites) With 2 of the egg whites you will whip your topping, Super clear you do not need 10 eggs.

I agree with Amanda. It took me 60 min to get the milks to thicken. I turned up the heat a little and it started to boil gently. The recipe doesn't say whether this is a good thing or a bad thing.Also, I thought the pudding was unattractive. Looks like eating raw egg yolks. Very bright yellow. We'll see how it tastes.

Tried to make this several times. Dulce de leche never darkened to the color of carmel — instead remained an unappetizing yellow. The meringue was delicious. I wouldn’t try this recipe a third time.

I’ve cooked twice according to the instructions. The recipe has the exact taste and consistency of dulce de leche.

I have one can of “la lechera” sweetened condensed milk. It’s dulce de leche in a can. I was thinking to use it, but halve the recipe. Seems like a good idea to me, any thoughts? Because the recipe sounds so lovely.

Being Peruvian, i can tell you that this dessert is maybe the most popular and beloved one among us. We usually use 4 eggs ( 4 yolks for the custard and 4 for the merengue)

Can somebody please tell me what the difference is between evaporated milk and condensed milk. Do you know any brandstof perhaps. I live in Amsterdam, NL, and we have condensed milk but I would-be know where to obain evaporated milk.

This is pretty much a basic "natilla" recipe, which is a staple "pudding" common throughout Latin America and Spain... The beautiful name and romantic story notwithstanding. The infused i merengue is interesting.

Tasty enough. But even for someone with a serious sweet tooth, I don't think I'll make this again, it's pretty over the top.

To the person who expressed concern about “raw” eggs, mixing the yolks with “hot steamy” milk is not the same as eating them raw. It’s probably more like poached eggs or even soft boiled. That said, you can still get salmonella from those if it’s present in the egg. The point though is that people eat poached eggs all the time. I’m a food safety geek but I have to confess to loving them.

What is Red Port? Will any port work??

I know nothing about port. Does it matter what I get?

What s “red” port?

"8 large egg yolks" means use EIGHT large egg yolks."2 egg whites" means use TWO egg whites. Not 8. Not 10. TWO.