This easy Jericalla recipe makes a creamy Mexican custard with a deliciously browned top. A traditional dessert from Guadalajara, Jalisco, jericalla is similar to flan but has its own unique texture and flavor.
If you have never tried jericalla before, imagine a creamy, delicate custard with the comforting flavors of cinnamon and vanilla and a beautifully browned top. While it may remind you of flan, it has a character all its own.
I grew up in Colima, just a few hours from Guadalajara, so this dessert has always been very familiar to me. Let me show you how I make it at home…
You’ll Need
- Eggs
- Whole milk
- Evaporated milk
- Sugar
- Cinnamon stick
- Vanilla extract
How to Make Jericallas at Home
Start by simmering the whole milk and evaporated milk with a cinnamon stick for about 15 minutes. This gives the milk plenty of time to take on that warm cinnamon flavor. Remove it from the heat and let it cool slightly.
Whisk the eggs, egg yolk, sugar, and vanilla together. Slowly add the warm milk mixture while whisking, then strain the custard to make sure it is completely smooth.
Pour it into your individual molds and place them in a water bath.
Bake the custards until they are set but still have a slight jiggle in the center.
Once they are baked, finish them under the broiler for a few minutes to get those characteristic deeply browned patches on top.
Jericalla vs. Flan
Jericalla and flan are both creamy Mexican custards, but they are not quite the same. Flan is usually made with a layer of caramel that becomes a sauce when the dessert is turned out of its mold.
Jericalla has no caramel layer and is traditionally served right in the individual baking dish. Instead, its signature is the deeply browned top, which adds a lightly toasted flavor to the creamy custard underneath.
The Traditional Cooking Method
Long before ovens were a standard appliance in every home, desserts like this could be cooked using hot coals. My abuela Elvira made her Jericallas over the brasas, placing the molds over the hot coals and then covering them with more coals on top.
That method created heat from above and below, much like an oven. I make mine in the oven today, but I love knowing that this simple dessert has such a long history of being made with whatever cooking method was available.
Why You’ll Love This Mexican Custard
- Creamy and delicate: The combination of whole milk, evaporated milk, and eggs gives this custard a wonderfully smooth, creamy texture without being too heavy.
- That toasted top: A quick finish under the broiler creates those beautiful browned patches and adds a subtle toasted flavor to every bite.
- Simple ingredients: You only need a handful of everyday ingredients to make this traditional Mexican dessert.
- Easy to make ahead: Since it keeps well in the refrigerator, it’s a great dessert to prepare a day or two before serving.
Frequently Asked Questions
Can I make this recipe without evaporated milk?
Yes. You can replace the evaporated milk with an equal amount of whole milk, although the custard will be a little less rich. Traditionally, people often had access to fresh whole milk straight from the cow, which was naturally richer than much of the whole milk we buy today. I use evaporated milk to add some of that richness back into the custard. You can also replace it with a little heavy cream if you prefer.
Why do you bake this custard in a water bath?
The water bath helps the custard cook gently and evenly. Since eggs are delicate, the gentle heat helps prevent the custard from becoming rubbery or curdling while keeping the center soft and creamy.
Should be served cold or warm?
This Mexican custard can be enjoyed either way. I usually serve it chilled because I love the creamy, firm texture once it has cooled in the refrigerator. But there is nothing wrong with eating one while it is still slightly warm from the oven if you can’t wait!
Can I make it ahead of time?
Absolutely. It is is actually a great make-ahead dessert. Once baked, let the molds cool and refrigerate them until completely chilled. They will keep well in the refrigerator for a few days, and the texture becomes even firmer and creamier as they chill.
More Mexican Desserts
Enjoyed this traditional Mexican dessert? Follow me on Pinterest and YouTube for more homemade Mexican recipes, family favorites, and the dishes I grew up cooking and eating.
Mexican Jericalla Recipe
Ingredients
- 3 large eggs
- 1 large egg yolk
- 1 ½ cups whole milk
- â…” cup evaporated milk
- â…“ cup granulated sugar
- 1 small cinnamon stick
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Pour the whole milk and evaporated milk into a small saucepan. Add the cinnamon stick and bring to a gentle simmer.
- Cook for 15 minutes, stirring occasionally. Remove from the heat and let cool slightly.
- In a bowl, whisk together the eggs, egg yolk, sugar, and vanilla extract until well combined.
- Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from cooking. Then strain the custard through a fine-mesh sieve.
- Divide the mixture among six individual oven-safe ramekins or custard molds.
- Arrange the molds in a deep baking dish. Carefully pour water into the dish until it reaches about halfway up the sides of the molds.
- Bake for 30–35 minutes, or until the custards are set around the edges but still have a slight jiggle in the center.
- Switch the oven to broil and brown the tops for 5–7 minutes, watching closely to prevent burning.
- Let the custards cool, then refrigerate until chilled. Serve directly in their molds.
Notes
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Let the milk cool slightly. It should be warm rather than piping hot before you add it to the eggs.
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Strain the custard. This helps remove any small bits of cooked egg and gives you a smoother texture.
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Watch the broiler carefully. The browned surface is characteristic of this dessert, but it can darken quickly.
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Evaporated milk substitute: You can use an equal amount of whole milk, although the custard will be less rich. A little heavy cream can also help add richness.
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Storage: Cover and refrigerate for up to 3 days.
