Baba de camelo

Translated as ‘Saliva of a camel’, sounds appealing doesn’t it? This dessert was part of a Portuguese evening and I learned that Portuguese love their sweet dessert. To be honest I love it too, especially with a strong cup of espresso. It takes a long time to prepare the dessert, but it is so easy that even you can do this!

Baba de camelo – 4 to 6 persons

Recipe by Dave WielingaCourse: DessertCuisine: PortugueseDifficulty: Easy
Prep time


Cooking time






  • 2 x cans of condensed milk

  • 4 eggs

  • 100 gram almonds

  • cinnamon


  • Boil the cans for 2-2.5 hours on medium fire in water. Yes you read it right, boil the cans! This way the condensed milk turns into some kind of caramel paste. When its done chill the cans in cool water and when they are chilled open 1 to check the texture.
  • Split the eggs in different bowls. Whip the egg white until it gets stiff. It is done if you turn your bowl upside down and it doesn’t fall out.
  • Put the caramel paste in a saucepan on low fire. Add the egg yolk and stir gently. When the mixture cooks put out the fire and take the pan off the fire. Now very gently add the whipped egg whites with a spatula to the caramel mixture. Now the cinnamon, the trick is to just use enough to get the sweet edge off. Start with a teaspoon and taste if it is enough.
  • Let it chill on the room temperature and put it in your serving glass. Cover with aluminum foil and let it stiff in the fridge for minimum of 3 hours. Before serving, roast the almonds on med fire and smash them in a plastic bag with a rolling pin or a bottle. Now serve the crushed almonds on top et voila, you have a great dessert.


  • – Serve with a strong cup of espresso

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