Baba de Camelo

Description

Baba de Camelo - Authentic recipe from Portugal. Ready in 30 min. Try it now!

1. 1

   Cook 1 unopened can of condensed milk submerged in water for 90–120 minutes to make Doce de Leite (caramel), then let it cool completely.

   ⏱️ approx. 30 min

   💡 Tip: Baba de Camelo ('camel's spit') is a creamy caramel dessert made with condensed milk. Cooking the sealed can in water (or in a pressure cooker) is the classic method. Never open the can while it is still hot — risk of explosion!

2. 2

   Separate 4 eggs. Stir the Doce de Leite (caramelised condensed milk) together with the 4 egg yolks until smooth. Whip the egg whites to stiff peaks.

   ⏱️ approx. 12 min

   💡 Tip: Use the Doce de Leite at room temperature — warm from the can will make the mixture too runny. Whip the egg whites until truly stiff — firm peaks, no flowing parts remaining.

3. 3

   Gently fold the stiff egg whites into the caramel-yolk mixture. Pour into glasses or a bowl. Refrigerate for at least 2–3 hours. Serve garnished with caramel sauce or cocoa powder.

   ⏱️ approx. 8 min

   💡 Tip: Folding in the egg whites gives the airy, mousse-like texture. Do not overmix. Baba de Camelo is best chilled overnight — the texture sets and the flavours come together.