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
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.
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