📝 About This Recipe
A beloved staple of Portuguese tascas and family gatherings, Baba de Camelo—literally 'Camel's Drool'—is far more elegant than its whimsical name suggests. This classic dessert transforms humble condensed milk into a cloud-like, velvet-textured mousse with deep toffee notes. It is a masterclass in simplicity, relying on the magical aeration of egg whites to create a light-as-air finish that melts on the tongue.
🥗 Ingredients
The Mousse Base
- 397 grams Cooked Condensed Milk (Doce de Leite) (one standard can; use the pre-cooked 'cozido' version for best results)
- 6 pieces Large Eggs (separated, must be at room temperature)
- 1 pinch Sea Salt (to stabilize the egg whites)
- 1/2 teaspoon Vanilla Extract (optional, for added depth)
For Garnish and Texture
- 50 grams Toasted Almonds (slivered or crushed)
- 20 grams Dark Chocolate (shaved into curls)
- 1 pinch Cinnamon Powder (for a traditional aromatic dusting)
- 6 sprigs Fresh Mint (for a pop of color)
👨🍳 Instructions
-
1
Carefully separate the egg yolks from the egg whites into two clean, dry mixing bowls. Ensure not a single speck of yolk enters the whites, as this will prevent them from fluffing up.
-
2
Open the can of cooked condensed milk and transfer the thick, caramel-colored contents into a large mixing bowl.
-
3
Add the egg yolks one by one to the condensed milk. Using a whisk or an electric mixer on medium speed, beat the mixture for about 3-5 minutes until it becomes pale, smooth, and slightly increased in volume.
-
4
If using vanilla extract, stir it into the yolk and caramel mixture now until fully incorporated.
-
5
In the other bowl, add a pinch of sea salt to the egg whites. Using clean beaters, whisk the whites on high speed until they form stiff, glossy peaks.
-
6
Test the whites by carefully tilting the bowl; they should stay firmly in place without sliding.
-
7
Take one large spoonful of the whipped egg whites and stir it vigorously into the caramel base. This 'lightens' the heavy caramel and prepares it for the remaining whites.
-
8
Add the remaining egg whites in three stages. Using a silicone spatula, gently fold them in using a figure-eight motion. Do not stir, as you want to preserve as much air as possible.
-
9
Continue folding until no white streaks remain and the mousse is a uniform, light toffee color.
-
10
Divide the mousse into individual glass ramekins or a large decorative glass serving bowl.
-
11
Cover the containers with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the texture to set perfectly.
-
12
Just before serving, toast the slivered almonds in a dry pan over medium heat until golden and fragrant.
-
13
Garnish each serving with a generous sprinkle of toasted almonds, a dusting of cinnamon, and dark chocolate shavings.
💡 Chef's Tips
Always use room temperature eggs; they aerate much better than cold ones. If you can't find pre-cooked condensed milk, boil a sealed can of regular sweetened condensed milk in a pot of water for 3 hours (ensure it stays submerged). Be incredibly gentle when folding the whites; the air bubbles are the only thing giving this dessert its structure. For a less sweet version, you can stir in 100ml of unsweetened whipped cream before folding in the egg whites. Avoid making this on a very humid day, as the egg whites can lose their stability more quickly.
🍽️ Serving Suggestions
Serve chilled in crystal glasses to showcase the beautiful caramel hue. Pair with a glass of chilled Tawny Port or a sweet Madeira wine. Accompany with 'Línguas de Gato' (cat's tongue cookies) for an extra crunch. A strong espresso on the side perfectly balances the intense sweetness of the caramel. Add a few fresh raspberries on top for a tart contrast to the rich mousse.