Suspiro Limeño

Method

Whisk together the condensed milk, evaporated milk, and eight egg yolks until well combined, then stir in the cinnamon and vanilla extract. Pour this mixture into a buttered baking dish and bake at 180°C for approximately 25-30 minutes until the custard is just set but still slightly jiggly in the centre. Meanwhile, whip the four egg whites to soft peaks, then gradually add the caster sugar whilst beating until stiff, glossy peaks form to create a meringue. Remove the custard from the oven and carefully spread or dollop the meringue over the top, ensuring it completely covers the custard. Return to the oven and bake for a further 8-10 minutes until the meringue is lightly golden. Sprinkle with ground cinnamon and allow to cool slightly before serving at room temperature or chilled.