Mexican Jericalla Recipe

servings

This jericalla recipe makes a creamy Mexican custard flavored with cinnamon and vanilla, finished with its signature browned top. It’s easy to make with simple ingredients and delicious served chilled.

prep 10

cook 55

Chilling time 2

total 3 5

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Ingredients

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

Let the milk cool slightly. It should be warm rather than piping hot before you add it to the eggs.
Strain the custard. This helps remove any small bits of cooked egg and gives you a smoother texture.
Watch the broiler carefully. The browned surface is characteristic of this dessert, but it can darken quickly.
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.
Storage: Cover and refrigerate for up to 3 days.

Nutrition Information