Baba de Camelo

Ingredients

• 4 whole large egg yolks
• 100 g granulated sugar
• 250 ml whole milk
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• 4 tablespoons unsalted butter
• 100 g panko breadcrumbs
• 3 tablespoons granulated sugar
• ½ teaspoon ground cinnamon

Instructions

1. 1

   In a medium saucepan, whisk together 4 large egg yolks and 100 g granulated sugar until pale and thick, about 2 minutes. You should see the mixture lighten in color and fall in ribbons from the whisk. This aeration helps create a silky texture.

2. 2

   Pour 250 ml whole milk into the egg mixture while whisking constantly to combine and prevent the eggs from scrambling. Whisk in 2 tablespoons cornstarch, 1 teaspoon vanilla extract, and 0.25 teaspoon ground cinnamon until smooth — no lumps.

3. 3

   Set the saucepan over medium heat. Stir constantly with a wooden spoon, scraping the bottom and sides, until the custard thickens and coats the back of the spoon, about 5-7 minutes. You'll feel the mixture gradually become more resistant as you stir, and it should reach 170°F on an instant-read thermometer — this ensures the eggs are safely cooked.

4. 4

   Pour the hot custard into a fine-mesh strainer set over a bowl. Press gently with a spatula to remove any lumps and pass the custard through for a silky-smooth texture. Divide the custard evenly among four serving glasses or bowls and let cool to room temperature, about 15 minutes.

5. 5

   While the custard cools, melt 4 tablespoons unsalted butter in a 10-inch skillet over medium heat. Once the foam subsides and the butter is foaming gently, add 100 g panko breadcrumbs.

6. 6

   Toast the breadcrumbs, stirring frequently with a wooden spoon, until golden brown and fragrant, about 4-5 minutes. You should smell a warm, nutty aroma and see the crumbs turn an even golden color — this develops the flavor and creates the contrast that makes the dish special.

7. 7

   Remove the skillet from heat and immediately sprinkle in 3 tablespoons granulated sugar and 0.5 teaspoon ground cinnamon. Toss quickly to coat the hot breadcrumbs — the sugar will caramelize slightly from the residual heat. Spread the mixture on a plate to cool for a few minutes, breaking up any clumps as it cools.

8. 8

   Once the custard has cooled to room temperature, spoon or sprinkle the crispy cinnamon-sugar breadcrumb topping over each portion just before serving. The contrast between the cool, silky custard and the warm, crunchy crumbs is what makes Baba de Camelo so memorable. Serve immediately while the topping is still crispy.

Tools you’ll need

• medium saucepan
• whisk
• wooden spoon
• instant-read thermometer
• fine-mesh strainer
• spatula
• four serving glasses or bowls
• 10-inch skillet
• plate

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