Baba de Camelo – Caramel mousse made from condensed milk and eggs

X ManOctober 9, 2024013 views

Introduction

Baba de Camelo, a luscious caramel mousse, captures the hearts of dessert lovers across Portugal and beyond with its rich, velvety texture and sweet warmth. This delightful treat, often found in cozy Portuguese bakeries and celebrated at family gatherings, typically ranges from €3 to €5 per serving. Renowned establishments like Confeitaria Nacional in Lisbon and Pâtisserie de la Gare in Sintra serve this light dessert with a generous dollop of nostalgia. For those following a low-carb lifestyle, our keto version maintains the spirit of this classic while significantly reducing its sugar content, ensuring everyone can revel in its sweet embrace. Discover the magic of both the traditional Baba de Camelo recipe and its indulgent, guilt-free keto counterpart!

Origin and Inspiration

The origins of Baba de Camelo trace back to the heart of Portuguese cuisine, where simple yet flavorful ingredients converge in delightful harmony. Traditionally, this dessert showcases condensed milk, a pantry staple that transforms into a silky caramel when combined with egg yolks and whipped egg whites. This fusion not only epitomizes the Portuguese penchant for creating exquisite confections from basic ingredients but also mirrors the broader culinary traditions found in Spain’s flan or Italy’s zabaglione.

In the keto adaptation of Baba de Camelo, we replace traditional sugar with keto-friendly sweeteners like erythritol. Imagine savoring a decadent caramel mousse that dances on your tongue while your body remains in the blissful state of ketosis! The experience is just as delightful: the airy texture from whipped eggs and the rich depth of caramel lingers on the palate, inviting you back for another taste. It’s a wonder how these modifications keep the essence intact while allowing for a healthier indulgence.

Nutrition Info (Per Serving)

Traditional Version

Keto Version

Ingredients (2 Servings)

Shared Ingredients:

1 can (14 oz) of condensed milk

2 large eggs, separated

1/2 tsp vanilla extract

Pinch of salt

Traditional Version:

1/2 cup granulated sugar (for caramel)

Keto Version:

1/2 cup erythritol (for caramel)

Instructions

1. Prepare the Caramel:

Traditional Version:

In a saucepan over medium heat, combine granulated sugar and a splash of water. Stir gently until the sugar dissolves. Watch attentively as it cooks—once it turns a deep amber color, remove it from heat to prevent burning. Quickly pour the caramel into two serving glasses, swirling to coat the bottoms.

Keto Version:

Simply substitute granulated sugar with erythritol, following the same method. Keep an eye on its color; it will remain lighter than conventional sugar caramel but should still have a lovely glossy finish.

2. Beat the Egg Yolks:

In a mixing bowl, whisk the egg yolks with condensed milk and vanilla extract until combined. This mixture should resemble a smooth, creamy batter.

3. Whip the Egg Whites:

Using a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually fold the whipped egg whites into the egg yolk mixture, creating a light and airy batter that feels like floating clouds.

4. Assemble:

Gently spoon the egg mixture over the caramel layer in each glass. Refrigerate for at least 2 hours or until properly chilled and set.

5. Serve:

Once set, top with a sprinkle of chocolate shavings or berries if desired. Dive in, and enjoy the silky sweetness of Baba de Camelo.

What Does It Pair Well With?

Traditional Pairings:

Enjoy with a robust Portuguese espresso: the bitterness cuts through the sweetness perfectly.

Serve alongside buttery almond biscuits, echoing the flavors while adding a crunchy contrast.

Keto-Friendly Pairings:

Match with herbal teas, like peppermint or chamomile, which cleanse the palate beautifully.

Complement with a handful of fresh berries for a pop of flavor and vibrant color that enhances the experience.

What is the Shelf Life?

Baba de Camelo can be stored in the refrigerator for up to 4 days, allowing the flavors to develop further. Keep it covered in an airtight container to maintain its creamy texture. Freezing: While the traditional version claims better results when fresh, the keto variant can be frozen for up to a month. For reheating, simply move to the refrigerator to thaw overnight, then serve chilled directly.

Alternative Cooking Methods

Should you wish to play with different textures, consider:

Bain-marie (water bath): Steam the baba de camelo in a water bath for a creamier mouthfeel. Simply place the glasses in a larger baking dish filled with water before baking.

Sous Vide: For precise temperature control, sous vide the egg mixtures (without caramel) at a steady 160°F (71°C) for about an hour, creating a perfectly silky dessert.

Conclusion

Baba de Camelo, whether you indulge in its traditional allure or opt for a deliciously health-conscious keto version, encapsulates the essence of joy in every spoonful. The contrasts of rich caramel meeting airy mousse create a sensory symphony that delights with each bite. Whether plated for a festive occasion or savored as a sweet personal indulgence, this dessert proves to be a versatile and cherished addition to your culinary repertoire. Celebrate the blessings of both worlds, and allow yourself to enjoy this delightful mousse, offering an exquisite escape into flavor and texture!