Best Suspiro Recipes

SUSPIRO LIMENO

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving, if desired.

DOMINICAN MERINGUE CAKE FROSTING (SUSPIRO)

Steps:

• Prepare the caramel by boiling water and sugar over low heat, when it starts making thick, sticky bubbles, it has reached a caramel consistency. It'll be a light yellow color. Don't let it burn! (Careful this kind of caramel burns like melted plastic).
• While the caramel cooks, in a glass bowl whisk the egg whites at high speed until it forms peaks.
• Slowly add the powdered sugar until it is all mixed.
• Continue to whisk and add the salt and cream of tartar.
• Very slowly add the caramel into the meringue until it is all well mixed.

SUSPIRO LIMENO

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan.
• Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours.
• Sprinkle with cinnamon before serving.

SUSPIRO LIMENO

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan.
• Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes.
• Pour into a heatproof serving dish or individual dishes; set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks.
• Spread meringue on top of milk mixture.
• Refrigerate until cold, at least 3 hours.
• Sprinkle with cinnamon before serving.
• Garnish with raspberries.

CHILEAN - SUSPIRO LIMENO

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan.
• Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes.
• Pour into a heatproof serving dish and set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks.
• Spread meringue on top of milk mixture.
• Refrigerate until cold, about 3 hours.
• Sprinkle with cinnamon before serving.

SUSPIRO A LA LIMEA

Steps:

• In a saucepan over low heat, stir together the evaporated milk and 2 cups of sugar. Cook over low heat, stirring occasionally, until the mixture is thick enough for you to see the bottom of the pan when you stir, about 25 minutes.
• Slowly stir in the sweetened condensed milk, pouring in a very thin stream. Pour a small amount of the hot milk mixture into the egg yolks, and then slowly pour back into the saucepan in a thin stream while stirring vigorously. Mix in the vanilla. Run the mixture through a sieve or strainer, into individual ramekins or heatproof custard cups. Set aside.
• In a separate saucepan, stir together 1 cup of sugar and water. Bring to a boil, and cook until the mixture can spin a thin brittle thread off the spoon. Remove from the heat. In a large bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Drizzle in the sugar syrup while whipping on low speed until fully incorporated. Then, mix on medium speed until the meringue is cold. This will prevent it from separating. Spoon onto the cups of custard to serve, and top with a light dusting of ground cinnamon.

SUSPIRO LIMENO [3]

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside. Whip the egg whites with confectioners' sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.

SUSPIRO A LA LIMENA

Steps:

• 1. In a saucepan, boil both milks together until you get a thick cream. 2. Remove from heat and add egg yolks and vanilla. Cool and pour into a bowl. 3. In a saucepan, add the sugar and port wine enough to cover it. 4. Boil until it has a thick caramel. 5. In a separate bowl, beat egg whites for a meringue and add the syrup. 6. No stirring constantly until the syrup is cool. 7. Cover cream mixture with the meringue. 8. Sprinkle with cinnamon.

SUSPIRO

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.
• Amount Per Serving Calories: 317 | Total Fat: 7.2g | Cholesterol: 90mg