Camel´s drool

With a creamy texture, a slightly golden tone and a very sweet flavour, the camel´s drool is one of those typical Portuguese desserts that conquers us at the first spoonful.   


  • 4 eggs
  • 370 g of cooked condensed milk
  • Grated wafer


1. Separate the yolks from the whites. Beat the egg whites and set aside.

2. In a large bowl, mix well with a spoon the egg yolks and the condensed milk. Then, fold gently with a spatula the beaten egg whites. Refrigerate for about four hours.

3. Remove from fridge and serve the sweet garnished with grated wafer.