Portuguese Caramel Condensed Milk Mousse • Baba de Camelo

Ohhh another dessert that’s deeply tied to the Portuguese calendar is the “baba de camelo” (translated to droll from a camel, hehehehe i know!), its a cooked condensed milk mousse, and I have a pretty interesting relationship with this one. I’ll be honest, for a long time I mixed it up with another sweet known as creme de caramelo (caramel cream), and it’s easy to see why. Both are spoonable, creamy desserts with that warm caramelized aroma that just makes you feel like you’re sitting at a Portuguese grandmother’s kitchen table. The difference? Doce de caramelo is essentially a baked custard, with caramelized sugar, while baba de camelo is built on cooked condensed milk. My grandmother made doce de caramelo all the time, so that’s the one I’m a little more nostalgic about, hehehe.

The thing about doce de caramelo though, is that it’s a bit of a diva. It’s more complicated, more temperamental, and honestly there’s a good chance it won’t come out perfect the first time. Baba de camelo, on the other hand, is the exact opposite. It’s the kind of dessert you make when you want something that looks impressive, tastes incredible, and comes out right every single time. No fussing, no drama, just pure creamy goodness, it’s like a chocolate mousse, very hard to make it wrong.

The classic version calls for cooking the condensed milk yourself, either slowly in a pot or quickly in a pressure cooker, to get that deep caramel flavor. But these days you can just buy pre-cooked condensed milk (leite condensado cozido) at pretty much any grocery store, which makes this version even faster and more foolproof. Oh, and one more thing, this is also a staple on restaurant menus all across Portugal, and honestly, it makes total sense. It hits the holy trinity of restaurant desserts: it’s cheap, it’s easy to make, and it’s absolutely delicious. You’ll see why the moment you try it. Let’s check the recipe!

Portuguese Caramel Condensed Milk Mousse • Baba de Camelo

Servings: 6
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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Ohh nooo, a dessert that requires almost zero effort and gets all the compliments. This is some dangerous knowledge to have, frankly.... ;D

Ingredients

Cooked Condensed Milk – 1 Can (+/- 400g)
Eggs – 5
Dried Fruits – To Taste (+/- 100g Walnuts, Almonds and Hazelnuts)

Directions

First, separate the eggs.

Whisk the egg whites until stiff peaks form.

Add the cooked condensed milk and egg yolks, whisk well until very creamy.

Carefully fold the egg whites into the cooked condensed milk and egg yolk mixture without whisking, pour into individual serving bowls and refrigerate for at least a couple of hours. Done!

Optionally, before serving, chop some dried fruit and toast them lightly in a frying pan. Sprinkle them over each small bowl of “baba de camelo” (camel’s milk pudding) before serving. Enjoy!

Notes & Tips: The secret to a great baba de camelo is twofold, whisked the egg yolks and the whites really well separately, and then fold the whites in gently. It’s that air you’re incorporating that gives the dessert its signature light, creamy texture rather than a dense, heavy one. Don’t rush the folding step.

A smart trick, whisk the egg whites first, then without washing the beaters, go ahead and whisk the yolks with the condensed milk. It works perfectly in that order. Do it the other way around and the fat from the yolks will prevent your whites from ever reaching stiff peaks.

Baba de camelo is a very sweet dessert, which means a little contrast goes a long way. A layer of crushed Maria cookies on the bottom or sprinkled on top is a classic move that adds texture and cuts through the sweetness beautifully. Toasted nuts, chocolate chips, sliced almonds, or even a light dusting of cocoa powder all work wonderfully. Don’t skip some kind of topping if you can help it.

If you can’t find pre-cooked condensed milk, you can cook a regular can yourself. For the stovetop method, submerge the unopened can fully in water in a pot and simmer for 2.5 to 3 hours, making sure the can stays covered with water the entire time. For a pressure cooker, same thing, but it takes about 30 to 45 minutes. Always let the can cool completely before opening (or else it will blow out when you try to open it).

The dessert needs at least 2 to 3 hours in the fridge to set properly, so you can make it ahead of time. It keeps well for up to 2 days refrigerated, making it a great make-ahead option for dinner parties or family gatherings.

This recipe for Portuguese Caramel Condensed Milk Mousse • Baba de Camelo was originally created on BakeAfter.com. Esta receita de Baba de Camelo Portuguesa foi publicada em português no Iguaria.com.