Hmmm…. This is a super decadent Peruvian dessert that is sugar loaded, has eggs… Ok, at least IT IS GLUTEN FREE! So, I cheated for the holidays and made it a few days ago…
This is my own recipe that I have adapted from several recipes I have tried in the past… This one is my quick version… Here I am using already made Dulce de Leche, but you can start from scratch, which would take an extra hour and lots of milk and sugar ;p
1 can of La Lechera “Dulce de Leche” (you can find it at many supermarkets and for sure at Latino/Hispanic food stores)
3/4 cup milk
1/2 teaspoon pure vanilla extract
1/4 cup port (I like Fonseca bin 27, but a cheap tawny port works too!)
8 egg yolks
4 egg whites
1 cup sugar
3/4 cup port
Put the whole can of Dulce de Leche, milk, vanilla, and 1/4 cup of port on a pot and mix well with a whisk while cooking at medium heat for about 15 to 20 minutes. It has to get thick, to the point when you whisk it you can see the bottom of the pan at times.
Let it cool down a bit.
In the mean time, beat the egg yolks until creamy and thick.
Add yolks to Dulce de Leche mixture and bring back to medium/low heat for another 10 minutes. Mix continuously with whisk will under the heat, otherwise it will get lumpy…
Set that aside and put in a nice deep plate.
Beat 4 egg whites until getting some nice peaks. On a clean pot, put the sugar and 3/4 cups of port and make a caramel. When the caramel is ready, add it to the egg whites and beat again. You will get a very nice meringue.
**If you want the egg whites to be more cook you can make an Italian meringue, which consists of beating the egg whites on top of a double boiler, then add the caramel while under the heat. This technique will give you an almost cooked meringue.
Once the meringue is ready, pour it on top of the Dulce the Leche mixture. You can burn a bit the tops of the meringue with a torch.
Happy New Year 2011