Baba de Camelo (Caramel Mousse)

Grab the can of sweetened condensed milk, and put it in the top of a bain-marie/double boiler (simmering water in the bottom) for 1-2 hours, to make dulce de leche. Then remove it from the heat and let it cool. If you prefer, you can use a similar size can of store bought dulce de leche. If you do, make sure to heat it up in a saucepan over low heat before proceeding with the next steps.

Separate the egg yolks from the whites, dumping them in separate bowls.

Whisk the yolks in a large bowl. Add the the dulce de leche (cooked condensed milk) and whisk it all together and let it cool.

Now grab your mixer and whip up the egg whites until they’re firm.

Add the whipped whites to the egg-dulce de leche mix and gently fold them together until combined.

Pour the mix into your favorite serving bowl, or in small individual cups and refrigerate for a few hours or until they firm up.

When you are ready to serve, you can decorate your bowl or cups with a few almond slices on top.

That’s it! Enjoy!

NOTES:
– Instead of chilling the mix, you can put it into ramekins coated with cooking spray, and bake them for 15 minutes at 390 F, to make a simple caramel souffle.
– If you don’t trust eating raw eggs, and wish to temper the yolks, add a spoonful of the hot dulce de leche to temper the yolks and mix. Then add it to the rest of the dulce de leche before letting it cool
– You can use canned dulce de leche to make the mousse, but be sure to heat it through, if you don’t trust eating raw eggs.