A recipe I picked up from a Peruvian friend, the name translates to "Daydreams of Lima". However, suspiros can also mean "sigh", and you just might sigh when you bite into the dreamy golden custard, red wine, and meringue that comprise this dessert.

Suspiros à la Limeña

Serves Eight

Pour the milk and condensed milk into a pan, then add the white sugar and the cinnamon sticks. Gently boil the mix for about twenty minutes, then remove the cinnamon sticks.

In the top of a double-boiler, lightly beat the egg yolks, then drizzle in the hot milk, stirring constantly. Place the top pan over simmering (but NOT boiling) water and continue stirring. Becareful that the water does NOT boil, or the custard will curdle. When the custard has thickened (about ten minutes or so), take it off the heat and let it cool. Pour into 8 stemmed glasses and then chill in the refrigerator.

In a regular pan, heat the wine and brown sugar until all of the sugar has dissolved. Take it off the heat, then chill in the refrigerator. The custard and sauce should stay decent for, at most, twelve hours.

Just before serving, prepare the meringue. Beat the egg whites until soft peaks form. Sprinkle in the powdered sugar, and continue beating until the peaks are stiff and shiny.

When serving, spoon about two healthy tablespoons of the Port wine over each custard, then spoon a good tablespoon or so of the fresh meringue. Top it all off with a sprinkle of ground cinnamon, and serve.

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