Baba de camelo — “camel drool” — wins the prize for Portugal’s least appetizing name attached to one of its most beloved desserts: an airy caramel mousse made from exactly two ingredients, boiled condensed milk and eggs.
The story goes that a cook named Valentina invented it in the 1940s or 50s when guests appeared unannounced and the pantry offered only eggs and a can of condensed milk. Unsure of the result, she gave it a ridiculous name — perhaps to lower expectations — and instead created a national classic.
True or not, the tale suits the dessert: humble, clever and impossible to resist. Every Portuguese child grows up eating it, and every adult still orders it when it appears on a menu.
Baba de Camelo Recipe
Prep time: 20 minutes (plus 3+ hours chilling) · Cook time: 2 to 3 hours (unattended, for the caramel) · Total: about 6 hours, mostly hands-off · Servings: 8 · Calories: ~488 per serving
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 4 large eggs, separated
- Crushed walnuts or almonds, for garnish (optional)
Instructions
- Remove the label from the can of condensed milk and submerge the unopened can in a large pot of water, with at least 2 inches of water above it.
- Simmer 2 to 3 hours to caramelize the milk, topping up the water so the can stays fully covered at all times.
- Let the can cool completely before opening.
- Whisk the egg yolks until pale and smooth, then gradually mix in the cooled caramel until fully incorporated.
- In a clean bowl, whisk the egg whites to stiff peaks.
- Fold the whites gently into the caramel mixture in batches, keeping the mousse airy.
- Spoon into serving glasses or one large bowl and refrigerate at least 3 hours, until set.
- Garnish with crushed nuts before serving.
Recipe Notes
- Never open the can while hot, and never let the water level drop below the can — those are the two safety rules.
- Shortcut: many stores sell ready-made dulce de leche, which skips the boiling step entirely.
- The mousse contains raw eggs — use very fresh or pasteurized eggs.
- A pinch of flaky salt on top is a modern touch that works beautifully with the caramel.
