Suspiros de Manjar (Caramel Meringue Trifle)

Quick backstory: There is a very esoteric rivalry between Peru and Chile. I like to believe it's rooted in the debate over which country invented pisco, a very excellent regional liquor with, um... debated roots. I lived in Chile for my PhD fieldwork, so this dessert was called Suspiros de Manjar (caramel "sighs," essentially - cute, right?) - but it's also widely known as Suspiros Limeño, meaning "the sighs of Lima (Peru)."

You can see why it wasn't called that in Chile.

Suspiros is the Spanish word for meringues, the light airy desserts made from egg whites and sugar. Manjar (pronounced man-har) is a type of dulce de leche with additional flavoring and egg yolks.  It is not the same as dulce de leche and I will die on this hill.

You'll need:

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) condensed milk
• 5 eggs yolks
• 4 egg whites
• 1 Tbs liquor (ideally, pisco - you can substitute cognac or brandy)
• 1 1/2 c sugar

Make dulce de leche:

First, transform the condensed milk into dulce de leche. Yes, you can buy a can of dulce de leche - but it's twice the price of condensed milk and I know how they made it. Fill a big old saucepan with water and put the can of condensed milk in, on its side. (You can do a few cans at a time, if you're thinking ahead).  The water should be at least 2 inches above the can, because it will evaporate as time goes on. Bring the water to a boil, and simmer for about 2 1/2 hours. (Check periodically and add water if the can isn't submerged. I have to add water twice over the 2 1/2 hours.) Then take it out and let it cool. You can do this ahead of time. You can literally do it like 2 months ahead of time. But do not open it while it's still hot.

Make manjar:

Put the can of evaporated milk and the can of what is now dulce de leche into a saucepan. I feel like I need to specify that you should open the cans. Open the cans and dump both milks into a saucepan and simmer on medium heat until it starts to thicken. (Keep a close eye on it - if it boils over, it's a pain to clean up.) In the meantime, mix up the yolks a bit. 

When the milks start to reduce (after about 10 or 15 minutes), temper the yolks: Start whisking the yolks, and while continually whisking, take a ladle (about 1/2 c) full of the milk mixture and drizzle it into the yolk mixture. While stirring. This warms up the yolks without ending up with scrambled eggs. Then pour the whole yolk mixture into the saucepan with the milk mixture and continue heating until it reduces a bit more. 

This will be the final state of the manjar so reduce it until it's thick like thick pudding, almost like a custard. It will look lumpy at first, but when it's done, it will be thick and smooth. When it reaches this state, pipe or pour this into the serving dish - either a trifle dish or individual ramekins - and put in the refrigerator to chill.

Make suspiros:

I've made these a few different ways and this is the least frustrating method. Put a glass or metal bowl over a saucepan of simmering water - make sure the bottom is not touching the water, or the glass will break and the eggs will overcook. Add the egg whites with the sugar and liquor and whisk constantly, 5 to 10 minutes, until the sugar is dissolved - it won't be grainy anymore along the side of the bowl when it's ready. Then remove from heat and whip with a mixer until thick - 15 to 20 minutes (there should be no liquid consistency left at all). It will be like a melty marshmallow consistency.

Put it all together:

Take the manjar out of the refrigerator and put the suspiro mix into a piping bag - or a plastic zip top bag with the corner cut out - and pipe it on top of the manjar. Put back into the refrigerator another 3 hours or so until totally chilled.

Mix it up:

• Suspiro de manjar was the best ice cream flavor I ever had. Mix it all up into vanilla ice cream for a taste of it!
• Glutton for punishment? Make the Swiss meringue for the suspiros:
• Put the whites in the bowl of a stand mixer and whip on high until soft peaks form - it should be cloudy and fluffy
• Put the sugar in a saucepan with the liquor and melt it on high, then leave it until it's a caramel color and has a syrupy consistency.
• Turn the mixer back on high and drizzle the sugar mixer in while whipping - this cooks the eggs and adds flavor and texture
• Keep blending on high until eggs are cool and thick

Suspiros de Manjar (Caramel Meringue Trifle)

Yield: 10

Author: Mallory

Cook time: 45 MinInactive time: 6 HourTotal time: 6 H & 45 M

Ingredients

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) condensed milk
• 5 eggs yolks
• 4 egg whites
• 1 Tbs liquor (ideally, pisco - you can substitute cognac or brandy)
• 1 1/2 c sugar

Instructions

Make Dulce de Leche:

1. Fill a big old saucepan with water and put the can of condensed milk in, on its side. (You can do a few cans at a time, if you're thinking ahead). The water should be at least 2 inches above the can, because it will evaporate as time goes on. 
2. Bring the water to a boil, and simmer for about 2 1/2 hours. (Check periodically and add water if the can isn't submerged. I have to add water twice over the 2 1/2 hours.) 
3. Then take it out and let it cool completely.

Make the Manjar:

1. Put the can of evaporated milk and the can of what is now dulce de leche into a saucepan. I feel like I need to specify that you should open the cans. Open the cans and dump both milks into a saucepan and simmer on medium heat until it starts to thicken. (Keep a close eye on it - if it boils over, it's a pain to clean up.) In the meantime, mix up the yolks a bit.
2. When the milks start to reduce (after about 10 or 15 minutes), temper the yolks: Start whisking the yolks, and while continually whisking, take a ladle (about 1/2 c) full of the milk mixture and drizzle it into the yolk mixture. While stirring. This warms up the yolks without ending up with scrambled eggs. Then pour the whole yolk mixture into the saucepan with the milk mixture and continue heating until it reduces a bit more.
3. This will be the final state of the manjar so reduce it until it's thick like thick pudding, almost like a custard. It will look lumpy at first, but when it's done, it will be thick and smooth. When it reaches this state, pipe or pour this into the serving dish - either a trifle dish or individual ramekins - and put in the refrigerator to chill.

Make Suspiros:

1. Put a glass or metal bowl over a saucepan of simmering water - make sure the bottom is not touching the water, or the glass will break and the eggs will overcook. 
2. Add the egg whites with the sugar and liquor and whisk constantly, 5 to 10 minutes, until the sugar is dissolved - it won't be grainy anymore along the side of the bowl when it's ready. 
3. Remove from heat and whip with a mixer until thick - 15 to 20 minutes (there should be no liquid consistency left at all). It will be like a melty marshmallow consistency.

Assemble the Trifle:

1. Take the manjar out of the refrigerator and put the suspiro mix into a piping bag - or a plastic zip top bag with the corner cut out - and pipe it on top of the manjar. Put back into the refrigerator another 3 hours or so until totally chilled.

Calories

228.87

Fat (grams)

5.97

Sat. Fat (grams)

2.85

Carbs (grams)

36.23

Fiber (grams)

0.00

Net carbs

36.23

Sugar (grams)

36.04

Protein (grams)

7.66

Sodium (milligrams)

102.50

Cholesterol (grams)

123.45