How to make Baba de Camelo

Why cooks start here

Baba de Camelo is cooked the way Portuguese family kitchens cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Baba de Camelo, a treasured dessert in Portuguese homes, is often brought out to cap off a Sunday family meal or to celebrate festive occasions. Its origins are humble, rooted in the inventive use of readily available ingredients, making it a beloved staple across generations. This home-style version reflects the no-fuss, generous spirit of Portuguese family cooking, where quality olive oil and a pinch of sea salt are measured by instinct rather than precision. Baba de Camelo offers a creamy texture with sweetened condensed milk balanced by lemon's tang, while toasted almonds provide a crunchy contrast to the velvety custard, capturing the comforting essence of Portuguese cuisine.