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


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.

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