Baba de Camelo with Almonds & Wine Pairing Guide

Introduction

Baba de Camelo with Almonds may have a funny name (it translates to camel drool in Portuguese), but one spoonful of this silky, caramel-like mousse and you’ll understand why it’s a beloved classic. This sweet, creamy dessert made with condensed milk, eggs, and toasted almonds is pure comfort in a glass—and it’s also a fantastic playground for wine pairing.

If you love exploring new flavors and you’re curious about what wine for Baba de Camelo with Almonds will turn dessert into a restaurant-worthy experience, you’re in exactly the right place. In this post, you’ll learn the story behind this Portuguese favorite, get a foolproof recipe, and discover which wines—from California to Spain—you can easily grab at Total Wine, Trader Joe’s, or BevMo to create the perfect match.

About This Dish

Baba de Camelo comes from Portugal, a country with a long tradition of egg-rich desserts that date back to convent kitchens. Nuns and monks had an abundance of egg yolks (they used the whites to starch habits), so they created intensely creamy sweets that are still iconic today. Baba de Camelo is one of the most playful of these: a homey, crowd-pleasing dessert often served in small cups at family gatherings and neighborhood restaurants.

At its core, Baba de Camelo is a caramel mousse. You start with sweetened condensed milk, coax it into deeper, toffee-like flavors, blend it with eggs, then chill it until it’s airy yet spoon-coatingly rich. The result is sweet but not cloying, with the nostalgic flavor of dulce de leche.

Almonds are a classic garnish in Portugal, adding crunch and a subtle nuttiness that keeps each bite interesting. Our Baba de Camelo with Almonds leans into that tradition, finishing the dessert with toasted sliced almonds for texture and aroma. The flavor profile—sweet, creamy, caramelized, and nutty—makes it an especially fun partner for dessert wines, off-dry whites, and even some sparkling wines.

For American home cooks and wine enthusiasts, this dessert offers something different from the usual brownies or cheesecake, while still being approachable and relatively quick. It’s make-ahead, naturally gluten-free, and impressive enough for a dinner party with friends who love to talk about food and wine.

Key Ingredients & Their Role

Sweetened Condensed Milk

Sweetened condensed milk is the soul of Baba de Camelo. When gently cooked, it develops deep caramel and toffee notes—similar to dulce de leche—which create the dessert’s signature flavor and creamy texture. It brings:

• Sweetness: This is a decidedly sweet dessert, which matters for wine pairing; your wine should be at least as sweet as the dessert to avoid tasting harsh.
• Creaminess: The dense, velvety body coats your palate, so wines with bright acidity work beautifully to cut through that richness.

Eggs

Eggs are the structure. The yolks enrich the base, making it lush and custardy, while the whipped whites add airiness and lift. Together they turn condensed milk into something that sits between mousse and pudding—light enough to feel elegant but rich enough to be deeply satisfying.

From a wine standpoint, the eggy richness softens perceived acidity and tannin. That’s one reason why red wines with firm tannins (like young Cabernet Sauvignon) generally fight with this dessert, while softer, lower-tannin wines or sweet whites tend to be a perfect match.

Butter & Sugar

A touch of butter rounds out the mouthfeel, amplifying the sense of luxury. Sugar in the meringue stabilizes the whipped egg whites and adds a delicate sweetness. Together, they help create that cloud-like, spoonable mousse texture.

Because the dessert is already quite sweet, you want wines that are either:

• Sweet or off-dry themselves, or
• Sparkling with some residual sugar (like demi-sec or certain Moscatos).

Toasted Almonds

Toasted sliced almonds add crunch, nuttiness, and a gentle roasted aroma. They prevent the dessert from feeling one-note and give each bite a subtle savory edge. Nutty notes in the dish pair wonderfully with wines that show similar characteristics—think:

• Tawny Port
• Madeira
• Certain aged dessert wines or even some barrel-aged whites

This is where wine pairing gets especially fun: wines with caramel, hazelnut, or almond tones will echo the almonds on top and make both the wine and dessert taste more complex.

Recipe

Ingredients:

• 2 cans (approx. 14 oz each) Sweetened condensed milk
• 4 large Eggs
• 1 tbsp Butter (unsalted)
• 2 tbsp Sugar (granulated)
• 1/4 cup Toasted almonds (sliced)

Instructions:

1. Start by gathering all your ingredients for the recipe. Ensure the almonds are toasted and sliced, the eggs are at room temperature, and the butter is softened.
2. In a medium saucepan, pour the sweetened condensed milk. Place the saucepan over low heat and cook while frequently stirring for about 15 minutes until the condensed milk thickens slightly and turns golden. Be careful not to let it stick to the bottom of the pan.
3. Remove the pan from heat and stir in the butter until fully incorporated. Set aside and let it cool slightly for a few minutes.
4. While the condensed milk mixture is cooling, separate the egg yolks from the egg whites. In a small bowl, lightly whisk the egg yolks until smooth.
5. Gradually add the whisked egg yolks to the cooled condensed milk mixture, stirring constantly to avoid curdling. Once incorporated, set the mixture aside.
6. In a clean mixing bowl, beat the egg whites using an electric mixer or a whisk until soft peaks form. Gradually add the sugar and continue whisking until stiff, glossy peaks form.
7. Carefully fold the beaten egg whites into the condensed milk mixture in thirds, being delicate to retain as much volume as possible.
8. Spoon the mixture into serving glasses or ramekins. Refrigerate for at least 2 hours, or until set.
9. Just before serving, garnish with the toasted sliced almonds. Optionally, add a small sprig of mint for an elegant touch.
10. Serve the Baba de Camelo chilled as a delightful dessert.

Nutrition Facts (per serving):

• Calories: 400 kcal
• Protein: 6.0g
• Fat: 23.0g
• Carbohydrates: 45.0g
• Salt: 0.2g

Dietary Information: Gluten-free, Contains dairy, Contains nuts

Perfect Wine Pairings

One of the joys of making Baba de Camelo with Almonds is experimenting with wine pairing. Because this dessert is sweet, creamy, and nutty, you’ll get the best results with wines that have some sweetness themselves, plus enough acidity to keep each bite feeling light. Here are styles that work beautifully and are easy to find in the United States.

1. Late Harvest Riesling (Washington State or Oregon)

A late harvest Riesling from Washington’s Columbia Valley or Oregon is a fantastic wine for Baba de Camelo with Almonds. Look for:

• Sweetness: Medium-sweet to sweet, often labeled “Late Harvest” or “Dessert Wine.”
• Acidity: High, which slices through the condensed-milk richness.
• Flavors: Apricot, honey, citrus, sometimes a touch of petrol.

The stone-fruit and honey notes echo the caramel tones in the dessert, while the acidity keeps your palate refreshed. You can usually find Washington or Oregon late harvest Riesling in the $15–$25 range at Total Wine or BevMo.

2. Moscato d’Asti (Italy)

For something light, playful, and very approachable, Moscato d’Asti is a perfect match. This gently sparkling Italian wine is typically low in alcohol, sweet, and highly aromatic. Expect:

• Aromas: Peach, orange blossom, fresh grapes.
• Texture: Light, frothy bubbles that lift the dessert.
• Sweetness: Noticeably sweet but balanced by acidity.

The bubbles help cleanse the palate after each spoonful of mousse, and the floral, fruity notes harmonize with the caramel and almonds. Trader Joe’s often carries excellent-value Moscato d’Asti in the $10–$18 range.

3. Tawny Port (Portugal or California Interpretations)

If you want a more indulgent, fireside kind of wine pairing, reach for Tawny Port.

• Body: Rich and silky.
• Flavors: Caramel, toffee, nuts, dried figs—perfect alongside toasted almonds.
• Sweetness: Sweet, but with enough structure and acidity to avoid feeling heavy.

Portuguese Tawny Ports are widely available at Total Wine and BevMo in the $20–$30 range for 10-year tawnies. You may also find Port-style dessert wines from California producers (especially in Sonoma or the Central Coast) that bring similar nutty, caramelized flavors. They create a seamless bridge with the dessert’s own caramel and almond character.

4. Demi-Sec or Sweet Sparkling Wine (California)

For a festive twist, consider a demi-sec (off-dry) or sweet sparkling wine from California. Look for wines labeled:

• Demi-Sec, Extra Dry, or “Sweet” sparkling.
• Regions like Sonoma, Napa, or the broader California AVA.

These wines often show:

• Flavors: Ripe pear, apple, brioche, sometimes honey.
• Structure: Bright acidity plus bubbles to refresh your palate.

The gentle sweetness pairs with the dessert, and the effervescence keeps the experience lively instead of heavy. Check Total Wine, BevMo, or well-stocked grocery stores for California sparkling in the $15–$25 range.

How to Choose at a Glance

When you are standing in the aisle wondering what wine for Baba de Camelo with Almonds to buy, keep these guidelines in mind:

• Match or exceed the dessert’s sweetness level.
• Favor high acidity over tannin.
• Look for nutty, caramel, stone-fruit, or honey notes.

If you’re unsure, open Vinomat and enter Baba de Camelo with Almonds—Vinomat will give you a tailored wine recommendation based on what’s available near you.

Cooking Tips & Techniques

Baba de Camelo is simple, but a few professional-style tips will make your dessert restaurant-quality.

Control the Heat on the Condensed Milk

When cooking the sweetened condensed milk, keep the heat low and stir frequently. You want a gentle thickening and light golden color, not dark spots or a burnt smell. If you see it sticking to the bottom, lower the heat immediately. This slow approach builds flavor without bitterness.

Cool Before Adding Egg Yolks

Let the condensed milk mixture cool for several minutes before whisking in the yolks. If it’s too hot, the yolks can scramble, leaving tiny cooked-egg bits in your mousse. Aim for warm but comfortable to the touch. Whisk constantly as you add the yolks to keep the mixture smooth.

Respect the Egg Whites

Whip the egg whites in a clean, grease-free bowl until soft peaks, then slowly add the sugar and continue to stiff, glossy peaks. When folding them into the caramel base:

• Use a wide spatula.
• Work in thirds.
• Use gentle, sweeping motions from bottom to top.

The goal is to preserve as much air as possible for a light, mousse-like texture. Overmixing will deflate the whites and make the dessert dense.

Chill Long Enough

Two hours is the minimum chilling time, but if you can, give it 4 hours or even overnight for the best texture and fully developed flavor. Make it the day before a dinner party and you’ve got dessert done in advance.

Toast the Almonds Fresh

Toast your sliced almonds in a dry skillet over medium-low heat, stirring often, until fragrant and just golden. Let them cool completely before sprinkling over the chilled dessert. Freshly toasted almonds add a big aroma boost and a satisfying crunch.

Serving Suggestions

Baba de Camelo with Almonds is all about contrast: creamy and crunchy, sweet and slightly nutty, rustic and elegant. How you serve it can elevate the whole experience.

• Individual Glasses or Ramekins: Spoon the mousse into stemless wine glasses, coupe glasses, or small ramekins to show off its silky texture.

This makes portioning easy and looks polished for guests.

• Chilled but Not Icy: Serve it well-chilled, straight from the fridge, but allow it to sit for 5 minutes before eating so the flavors open up.
• Garnish Thoughtfully: Top with toasted sliced almonds just before serving so they stay crisp.

Add a tiny mint sprig or a few curls of dark chocolate if you like a color contrast.

For the wine, pour:

• Late harvest Riesling or Moscato d’Asti into small white wine or dessert wine glasses.
• Tawny Port into smaller Port or sherry glasses—just a couple of ounces per person.
• Sparkling wine into flutes or white wine glasses to let the aromas show.

Set the dessert and wine side by side and encourage guests to taste back and forth. This is where the wine pairing magic happens: the caramel and almond notes in the dessert will highlight fruit, spice, and nutty tones in the wine, and vice versa. It turns a simple homemade recipe into a full tasting experience.

Conclusion

Baba de Camelo with Almonds is the kind of dessert that surprises people: it’s simple to make, uses pantry staples, and yet tastes like something you’d order at a cozy European bistro. When you add a thoughtful wine pairing, it becomes an effortless showstopper.

Whether you reach for Moscato d’Asti from Trader Joe’s, a late harvest Riesling from Washington at Total Wine, or a classic Tawny Port from BevMo, there’s no shortage of options for the perfect match. Use this guide as a starting point, then open Vinomat to refine your wine recommendation based on what’s local and in your price range.

Make a batch of this creamy, caramel-kissed dessert, pour a glass of something sweet and bright, and discover just how rewarding pairing wine for Baba de Camelo with Almonds can be at home.