Valentina, the creator of Baba de Camelo, deserves recognition as the quintessential Portuguese cook. Why? She ingeniously crafted a dessert with only two ingredients and named it with playful humor—Baba de Camelo translates to “camel drool.” Even the name Valentina has a quintessentially Portuguese charm, adding to the story’s appeal.
The dessert’s creation dates back to the 1940s or 1950s. Faced with unexpected dinner guests, Valentina had to whip up a dessert with limited ingredients—six eggs and a can of boiled condensed milk.
Unsure of the outcome and worried about its reception, she gave it a quirky name, perhaps hoping to deter some of her guests. Instead, the dessert was a hit.
Whether this tale is fact or fiction, it adds a delightful layer to the charm of Baba de Camelo. Embrace its history and enjoy making this simple, traditional dessert that has stood the test of time. Bon appétit!
Ingredients:
- 1 (14-ounce) can sweetened condensed milk
- 4 large eggs, separated
- Crushed walnuts or almonds (optional, for garnish)
Instructions:
- Remove the label from the can of condensed milk.
- Submerge the unopened can in a large pot of water, ensuring the water level is at least 2 inches above the can.
- Simmer for 2-3 hours to create a rich caramel. (Keep an eye on the water level, topping up as needed.)
- Let the can cool completely before opening.
- In a large bowl, whisk the egg yolks until pale and smooth.
- Gradually mix in the cooled caramelized condensed milk until fully incorporated.
- In a separate clean bowl, whisk the egg whites to stiff peaks.
- Gently fold the egg whites into the caramel mixture in batches, being careful not to deflate the mousse.
- Spoon the mixture into individual serving glasses or a large bowl. Refrigerate for at least 3 hours, or until set.
- Garnish with crushed walnuts or almonds if desired before serving.
