(Lima style custard Sigh)
A Wine, Dine, and Play Recipe
By: Sean Overpeck (CFE)
Limeña is a Spanish-influenced dessert that uses dulce de leche, which derives from the Spanish Blancmange. The bottom layer is made of dulce de leche enriched with egg yolks, similar to a custard. The top layer consists of meringue made with port wine. This classic criollo dessert is said to have been named by the famous Peruvian poet and author José Gálvez whose wife Doña Amparo Ayarez was famous for her cooking. When asked what inspired the name, he reportedly replied, "Because it is soft and sweet, like the sigh of a woman.” This version of the recipe came about while just playing around, and wanting more sweetness to the desert then the original recipes.
Recipe
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Information | ||
| Servings: | 4 | Ready In: | 1h 30m |
| Prep Time: | 10m | Cuisine Origin: | Peruvian |
| Cook Time: | 50m | Category: | Dessert |
| Inactive Time: | 0 | Difficulty Level: | Moderate |
Ingredients
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Amount in Imperial Measurement
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Metric Measurement
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Amount Per Serving:
|
total amount
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Equipment and Tools (Mis en Place)
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| 1 can of sweetened condensed milk |
4
|
fl oz
|
118
|
mL
|
Amount Per Serving:
|
1 cup
|
2 sauce pans |
| 1 can of evaporated milk |
12
|
fl oz
|
355
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mL
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Carbohydrates:
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51g
|
Wire whisk or wooden spoon |
| Vanilla extract |
1
|
tbsp
|
14
|
mL
|
Total Fat:
|
7g
|
Electrical mixer with whip attachment |
| large eggs |
3
|
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Sugar:
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48.8g
|
Spoon | |
| White sugar |
1
|
cup
|
237
|
g
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Sodium:
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66mg
|
Can opener |
| Port wine |
1/4
|
cup
|
59
|
mL
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Calories:
|
438 kcal
|
Candy thermometer |
| Potable water |
2
|
tbsp
|
30
|
mL
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Cholesterol (HDL):
|
80mg
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|
| Confectioners sugar |
1
|
cup
|
237
|
g
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Protein:
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7g
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|
| Powdered cinnamon garnish |
2
|
tsp
|
10
|
g
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Dietary Fiber:
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0.2g
|
|
| Cinnamon sticks for garnish |
4
|
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Potassium:
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27mg
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Vitamin A %DV.
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4%
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Vitamin C %DV.
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0%
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Method
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Notes for Preparation
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| 1. See the Notes for Preparation section (to the right) before beginning this recipe. | Open the milk cans with the opener | |
| 2. Over low heat add the two milks to a sauce pan stirring constantly with a wooden spoon or wire whisk, until the mixture begins to change to light caramel color, about 40 minutes. Remove from the heat. | Crack the eggs into bowl, remove the yolks to a second bowl, and whisk them together. Reserve the egg whites for the Meringue. | |
| 3. Whisk the egg yolks and slowly add them to the milk mixture also known as a “manjar blanco[1].” Keep beating for a few minutes to thoroughly mix. Transfer the mixture to four separate bowls and leave out at room temperature, or refrigerate. | ||
| 4. Meanwhile in the second saucepan over high heat, add the white sugar, port wine and water. When it comes to a boil which will roughly take 5-8 minutes, let it sit over high heat for 6 minutes without stirring. The syrup will form a caramelized[2]red color. Remove the saucepan from the heat. You can also use a candy thermometer and once the mixture reaches 230°f (110oC) then the caramel is done. | ||
| 5. In an electric mixer with the whip attachment, add the egg whites and confectioners sugar to the bowl and blend on high speed until soft peaks form, which will take between 7-10 minutes. When you lift the beater, there should be a solid meringue foam around it. | ||
| 6. turn the beaters back on, and slowly add the hot syrup in a thin steady stream and continue to mix for several minutes until the mixture turns cold. | ||
Assembly
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Drink Recommendations For Dish
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| 1. Take the cups of custard from the refrigerator, and scoop a heaping amount of the meringue on top. | Potable Water | |
| 2. Sprinkle the top with some cinnamon, and garnish with a cinnamon stick or a piece of mint. Serve Cold. | Café Tunki Peruvian coffee | |
| 3. See the drink recommendations (to the right) for this dish | Familia Deicas Licor de Tannat 2007 from Canelones, Uruguay. | |
Notes and Citations:
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Temperature Cooking Chart
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| 1. Manjar Blanco also known as manjar de leche or simply manjar, is a term used to refer to a variety of related delicacies in the Spanish-speaking world all milk-based. In South America it refers to a sweet, white spread or pastry filling. Grand Food Dictionary Online | Blue 100-110°f (38-43oC) Pittsburg (B&B) 115°f (46oC) Rare 120-125°f (49-52oC) Medium Rare 130°f (54oC) Medium 140-145°f (60-63oC) Medium Well 150°f (66oC) Well done 155-160°f (68-71oC) |
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| 2. Caramelization is a process in cooking resulting in a nutty flavor and brown color. When you slowly cook sugar or other items like onions over an extended period of time, the natural sugars in them caramelize, making the result intensely and wonderfully flavorful. Grand Food Dictionary Online | Seafood 135-140°f (58-60oC) Roast Beef 145°f (63oC) Roast Pork 145°f (63oC) Ground Beef or Pork 155°f (68oC) Poultry 165°f (77oC) |
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