Traditional Portuguese Baba de Camelo
Baba de Camelo needs just two essential ingredients: cooked condensed milk and eggs. Yolks enrich the caramel while whipped whites turn it into a light mousse. Use pasteurised eggs when serving children, pregnant people, older adults or anyone with a weakened immune system.
- Yields
- 6 individual glasses
- Prep
- 20 min (+ 3 hrs chilling)
- Cook
- No cooking, using ready-cooked condensed milk
Ingredients
- 1 tin (about 397 g) Cooked condensed milk (dulce de leche-style)
- 6 Medium eggs, preferably pasteurised
- 40 g, optional Flaked or chopped almonds
Method
Carefully separate the yolks from the whites. Put the cooked condensed milk in a large bowl and stir until smooth.
Beat the yolks into the condensed milk one at a time, mixing well after each addition until smooth and uniform.
In another clean, grease-free bowl, whisk the whites to firm peaks. Do not overbeat them: they should hold firm peaks but remain glossy.
Fold one third of the whites into the caramel mixture to lighten it. Fold in the remainder in two additions, using gentle bottom-to-top strokes.
Divide between six glasses and refrigerate immediately for at least 3 hours, until the mousse has set.
If using almonds, toast them briefly in a dry pan, cool completely and scatter over the Baba de Camelo only when serving.