Camel Drool...for dessert

There are names that frankly seem to go against the very recipe they title.

We find in this, for example, the Kaiserschmarrn ("the emperor's mess"), a lovely epithet bestowed by Empress Sissi herself on a dish served to her husband that didn't look very appetizing, according to its name. And of course, the Portuguese "Baba de Camelo," which translates to camel drool.

Invented by chance by a Portuguese housewife named Valentina in the mid-20th century, it's unclear where she got the inspiration for the name. Some say it's because of the consistency of the cream, which resembles the drool that hangs from the corners of said camelids' mouths (a rather unflattering inspiration, by the way).

The truth is that it has become a very popular dessert in Portugal and Brazil, although it is made differently in the latter.

It is a mousse made with condensed milk to which egg yolks are added. In the original recipe, raw egg is used, although it is recommended to use pasteurized yolks and whites to avoid issues with salmonella.

Finding pasteurized egg whites is very easy—they are available in all supermarkets—but finding pasteurized yolks is more difficult. For this reason, we have modified the recipe so that the yolks are cooked just enough to avoid problems with salmonella.

INGREDIENTS (serves 4):

• 1 metal can of condensed milk, 14 oz (~400 grams), unopened
• 4 eggs
• 3.5 oz (100 grams) of sliced or crushed almonds (optional)
• 1 lemon
• Salt

First, we will place the unopened metal can of condensed milk in a pot with water to cover it. Bring the water to a boil and leave it for about 2.5 hours.

If the water level drops due to evaporation, keep replenishing it. When we open the can, the condensed milk will have turned into 'dulce de leche'. If you already have dulce de leche, skip this step. What if you have condensed milk but in a non-metal container? Transfer it to a small metal saucepan that you can cover and heat it in a bain-marie for at least 3 hours. Dulce de leche is just the caramelization of the milk.

Before the time is up, separate the egg whites from the yolks and beat the yolks.

As soon as you open the can, empty the contents into a bowl (be careful, as it will be very hot). It will have a typical brown color from the caramelization of the sugar.

At that moment, pour in the beaten yolks and mix everything with a whisk or a blender until well integrated. Set aside.

Immediately whip the egg whites with a pinch of salt and a few drops of lemon juice until, when you turn the bowl upside down, the whites do not fall out.

Gently fold the whipped egg whites into the egg yolk and dulce de leche mixture, being careful not to lose the air from the whites.

Pour into individual bowls for each diner and place in the refrigerator. In about 2 hours, it will be ready to eat.

Before serving, if desired, sprinkle some sliced or crushed almonds on top. It is almost always served in a glass similar to those used for ice cream. You will like it a lot, even though the name has disgusted you !

Drawing : Susan Summertime

By the way, if it were called "Nasty Camel Drool," the name wouldn't be inappropriate either. Despite their disdainful but calm appearance, camels have a very bad temper. When they get angry with a person, they turn their heads and deliver terrible bites that cause severe tears. In Saudi Arabia, it is not uncommon for their handlers to suffer amputations of arms or injuries to hands or limbs that disable them for life.

So be careful not to make a camel angry.