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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A very rich and sweet Peruvian dessert that I found . It might be better to make it the day before so that it sets up more. The time does not include the chilling time. Ingredients:
1 (14 ounce) can sweetened condensed milk |
1 (12 fluid ounce) can evaporated milk |
1 tablespoon vanilla extract |
2 egg yolks, beaten |
2 egg whites, beaten |
1/2 cup confectioners' sugar |
1/4 teaspoon ground cinnamon (optional) |
1 cup raspberries, fresh for garnish |
Directions:
1. Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan.
2. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes.
3. Pour into a heatproof serving dish or individual dishes; set aside.
4. Whip the egg whites with confectioners' sugar to stiff peaks.
5. Spread meringue on top of milk mixture.
6. Refrigerate until cold, at least 3 hours.
7. Sprinkle with cinnamon before serving.
8. Garnish with raspberries.
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