Suscipit Suspiro con Gochujang
A Peruvian-inspired dessert fusion of creamy suspiro and spicy gochujang, perfect for a sweet treat.
Ingredients
- ●1 can Suspiro
- ●2 tbsp Gochujang
- ●1 cup Heavy cream
- ●1/2 cup Granulated sugar
- ●1/4 cup Coconut flakesoptional garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a medium saucepan, whisk together suspiro, heavy cream, and granulated sugar. Cook over medium heat, stirring constantly, until sugar dissolves.
- 3
Stir in gochujang until well combined. Bring mixture to a simmer and cook for 5 minutes.
- 4
Remove saucepan from heat and let cool slightly.
- 5
Pour mixture into individual serving cups or ramekins. Place cups in a baking dish and add hot water to come halfway up the sides of the cups.
- 6
Bake for 15-20 minutes, or until edges are set and centers are still slightly jiggly.
- 7
Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 8
Just before serving, sprinkle with coconut flakes if desired. Serve chilled.