This deliciously sweet dessert was first made in Lima. The dessert was first called the “Royal delight of Peru”. The dessert goes back nearly 200 years. While the recipe and instructions may seem a little difficult, the end result will leave your pallet screaming for more.
- Servings- 8
- Prep and cook time- 2 hours
- A 12 oz. can of evaporated milk
- 14 oz. can of sweet and condensed milk
- 6 egg yolks
- 1 cinnamon stick
- 3 egg whites
- 1 teaspoon of vanilla extract
- ¼ cup of sherry.
- ½ cup of sugar
- Put both the evaporated milk along with the sweet and condensed milk, cinnamon stick all in a pot. Bring the water to a boil.
- Once the water is brought to a boil, lower the heat. Stir the ingredients periodically while the ingredients thicken. Do this for approximately 1 hour.
- Mix the egg yolks with the vanilla extract and place it aside.
- Mix the sherry and the sugar in a saucepan. Bring it to a slow boil and continue to simmer until the sugar is completely dissolved forming thick syrup. Set this aside.
- Beat the egg whites to form the meringue. Once soft peaks are formed you will want to SLOWLY add the syrup and continue to beat until the stiff peaks of the meringue are formed.
- Once the custard gets to the thickness you desire add the egg yolks while continuing to stir quickly so the eggs don’t cook. Remove from the heat and place aside.
- Serve the custard in a small cup and top it off with the delicious meringue swirl.