As with most other custards, this is greatly simplified with the use of a sous-vide machine. We use the sous vide machine twice in this process: first to caramelize the cream, and then to lightly set the egg proteins in the custard.

Recipe ⤓

1Caramelized Cream

• 340 gevaporated milk
• 400 gsweetened, condensed milk
• 4.0 gbaking soda

1. mix ingredientsMix these in a waterproof, glass jar.
2. sous vide at 85 ºC for 12 hrcaramelize the cream slowly; the baking soda increases the pH and encourages the Maillard reaction.
3. refrigerate for 6 hror until cool

2Manjar blanco

Using 1
• 60 gegg yolk

1. mix ingredientspour into 4oz mason jars
2. sous vide at 82 ºC for 1 hr

3Whipped Egg Whites

• 60 gwater
• 10 gpowdered egg whites
• 2.0 gcream of tartar

1. mix ingredients
2. beatuntil soft peaks form

4

Using 3
• 5.0 mLvanilla flavour
• 15 gpowdered cinnamon
• 5.0 gcorn starch

1. mix ingredientsMix them in lightly, taking care not to deflate the egg whites.

5Sugar Syrup

• 120 gsugar
• 30 glight corn syrup
• 30 gwater

1. mix ingredients
2. heat at 116 ºC
3. refrigerate for 6 hror until cool

6Italian Meringue

Using 45

1. mix ingredientspour the liquid sugar mixture into the whipped egg whites slowly, mixing at maximum speed until cool. It may take up to 15 minutes.

7Suspiro Limeno

Using 26

1. with ingredients
2. covercover the manjar blanco with meringue
3. torchuse a torch to brown the top of the meringue