Sweet Peruvian Caramel Meringue

Recipes of Desserts

Peruvian Cooking

Ingredients serves 6

For the egg yolk caramel

• 2 cans evaporated milk
• 1 can sweetened condensed milk
• 5 egg yolks
• 1 tablespoon vanilla extract

For the meringue

• 1 cup sugar
• Port wine
• 3 egg whites
• Ground cinnamon for decorating

Preparation

1 The egg yolk caramel: place both milks in a sauce pan and cook over low heat, stirring constantly with a wooden spoon. This works best in a copper pan, which helps prevent sticking or burning. Stir until the mixture forms a thick white caramel, at least 2 hours.

2 Remove from the heat and add the egg yolks through a strainer, followed by the vanilla extract. Allow to cool, pour into a bowl or individual serving dishes and reserve.

3 The meringue: Place the sugar in a saucepan and cover with the port wine. Bring syrup to thread stage.

4 Beat the egg white to soft peaks and add slowly the syrup, beating constantly until cool.

5 Spread the meringue decoratively over the egg yolk caramel and sprinkle with ground cinnamon.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

This creamy, velvety dessert with a vanilla sweetness goes very well with a late harvest with its characteristic honeyed sweetness. Another alternative is found in the magical bubbles of a good demi-sec.