Oh, my goodness, you guys! If you know me, you know I’m obsessed with finding those hidden gem recipes, the ones that just sing with history and flavor. And let me tell you, I’ve stumbled upon a real treasure from the heart of Mexico: Typical Jericallas from Guadalajara, Jalisco! Seriously, these aren’t just any desserts; they’re like a creamy, dreamy hug for your taste buds, with that perfect caramelized top that just begs for a spoon.
I first tried a jericalla on a trip to Guadalajara a few years back, tucked away in a little market stall. I took one bite, and it was pure magic – so different from flan, but with that same comforting, custardy vibe. I knew right then and there I HAD to figure out how to make them at home. It took a little experimenting, a few calls to a friend who lives in Jalisco, and a whole lot of delicious “research,” but I finally cracked the code. Trust me, you’re going to want this recipe in your life. It’s surprisingly simple to make, and the results? Absolutely show-stopping!
Why You’ll Love These Typical Jericallas from Guadalajara, Jalisco
Okay, so why *these* jericallas? Well, for starters, they’re surprisingly easy to whip up, even if you’re a beginner baker. Don’t let the fancy name scare you! The ingredients are super simple, things you probably already have in your pantry. But the real magic is in that incredible flavor and texture – a perfect balance of creamy and sweet, with just a hint of cinnamon, and that signature caramelized top that adds a delightful bitterness. Plus, making them at home means you get to enjoy a truly authentic taste of Jalisco without booking a plane ticket!
The Allure of Authentic Typical Jericallas from Guadalajara, Jalisco
There’s something truly special about making a traditional recipe like this. It connects you directly to the vibrant culture of Guadalajara. These aren’t just a dessert; they’re a piece of history and a taste of true Mexican heritage. Every spoonful feels like a little journey!
Essential Ingredients for Typical Jericallas from Guadalajara, Jalisco
Alright, let’s talk ingredients! You don’t need anything super fancy for these jericallas, which is one of my favorite things about them. It’s all about simple, good quality stuff coming together to make something truly delicious. Here’s exactly what you’ll need to get started on your creamy, dreamy dessert adventure:
- 1 liter milk
- 1 cup sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 1/2 cup cornstarch
- 1/2 teaspoon ground cinnamon
Sourcing Quality Ingredients for Your Typical Jericallas
Now, while the list is short, the quality of your ingredients really does shine through in these jericallas. I always recommend using whole milk if you can – it just gives that extra richness and creaminess that makes this dessert so luscious. And for the eggs? Go for large, fresh ones. They’re the backbone of that perfect custard texture, so don’t skimp there!
Step-by-Step Guide to Making Typical Jericallas from Guadalajara, Jalisco
Okay, now for the fun part: actually making these beauties! Don’t be intimidated; I promise it’s simpler than you think. Just follow these steps, and you’ll be enjoying your own homemade jericallas in no time. The key here is a little patience and paying attention to those small details, especially when it comes to the heat and mixing. We’re aiming for that silky, smooth custard that just melts in your mouth.
First things first, preheat your oven to 180°C (350°F). While that’s warming up, grab a large saucepan and gently heat your milk over medium heat. You want it to just start simmering, almost steaming, but don’t let it boil over! That’s a no-go. Keep an eye on it. In a separate bowl, get ready to whisk together your sugar, eggs, vanilla extract, cornstarch, and cinnamon until everything is super smooth. No lumps allowed!
This next part is crucial for a smooth custard: tempering the eggs. Slowly, and I mean *slowly*, whisk a small amount of that hot milk into your egg mixture. This brings the eggs up to temperature without scrambling them. Once you’ve done that, pour the tempered egg mixture back into the saucepan with the rest of the hot milk. Keep whisking constantly! You don’t want anything sticking to the bottom. Cook it over medium heat, stirring, until it thickens up to a lovely custard consistency. It should coat the back of a spoon.
Once your custard is ready, pour it into individual ramekins or a larger baking dish, whatever you prefer. Now, for the water bath – this is super important for even baking and that creamy texture. Place your ramekins or dish into a larger baking pan, then carefully fill the larger pan with hot water, making sure it comes up about halfway to the sides of your ramekins. This gentle heat helps them bake perfectly without drying out.
Bake for about 45-60 minutes, or until the jericallas are set around the edges but still a little wobbly in the center. Trust me, that wobble means perfection! Once they’re out, carefully remove them from the water bath and let them cool completely at room temperature. Then, pop them in the fridge for at least 3 hours. Chilling them really lets the flavors meld and the texture firm up beautifully.
Preparing Your Custard for Typical Jericallas
The secret to a silky smooth jericalla custard really lies in how you handle those eggs and milk. When you’re whisking the sugar, eggs, vanilla, cornstarch, and cinnamon, make sure it’s completely lump-free. Then, when you add the hot milk to temper the eggs, do it gradually! This step prevents your eggs from scrambling and ensures a perfectly smooth, rich custard that will bake up beautifully. Don’t rush it!
Baking Perfect Typical Jericallas
The water bath (or bain-marie, if you want to get fancy!) is your best friend when baking these jericallas. It creates a gentle, steamy environment in the oven, which is key to that signature creamy texture and prevents the custards from cracking. You’ll know they’re done when the edges are set, but the center still has a slight jiggle. That little wobble means they’re not overcooked and will be wonderfully smooth once chilled.
Tips for Perfect Typical Jericallas
So, you’ve got the basic steps down, right? Awesome! But if you want your jericallas to go from “good” to “OMG, these are amazing!” I’ve got a few extra tips up my sleeve. Little tricks that make all the difference, trust me. One of the biggest things is patience – especially with that chilling time. Don’t rush it! Also, don’t be afraid to adjust the sugar a tiny bit if you like things sweeter or less sweet, but try the recipe as written first. It’s perfectly balanced!
Achieving the Signature Caramelized Top on Typical Jericallas
That beautiful, slightly browned top? That’s the jericalla’s signature! After they’re baked and cooled, if you want a deeper caramelization, you can pop them under the broiler for just a few minutes. Now, this is where you need to be a hawk! Watch them *constantly*. It goes from perfectly golden to burnt in a blink. Seriously, don’t walk away! Just a minute or two is usually all it takes for that lovely finish.
Storing and Serving Your Typical Jericallas
Once your jericallas are perfectly baked and chilled, you’ll need to know how to keep them fresh (if there are any leftovers, that is!). They store beautifully in an airtight container in the refrigerator for up to 3 days. I love making a big batch on a Sunday and having them for a little treat throughout the week. You can serve them straight from the fridge, nice and chilled, which is my favorite way. But honestly, they’re also lovely at room temperature if you prefer a slightly softer texture. Either way, they’re delicious!
Frequently Asked Questions About Typical Jericallas from Guadalajara, Jalisco
I know you’re probably buzzing with questions about these amazing jericallas, especially if you’re new to making them! That’s totally normal. I get asked a lot of the same things, so I thought I’d put together a little FAQ section to help you out. My goal is for you to feel super confident when you dive into making these traditional Mexican desserts. Let’s get those common queries answered so you can bake with ease!
Can I make Typical Jericallas without a water bath?
Technically, yes, you *could* try, but I really, really don’t recommend it if you want that signature creamy texture. The water bath (or bain-marie) is crucial because it creates a gentle, even heat, preventing the custard from cooking too quickly or cracking. Without it, your jericallas might end up with a rubbery texture or a drier, more porous consistency. It’s worth the extra step, trust me!
What is the difference between Typical Jericallas and flan?
Oh, this is a great question! While both jericallas and flan are creamy, custardy Mexican desserts, they’re definitely not the same. Flan is usually denser and has a distinct caramel sauce on top that’s made separately. Jericallas, on the other hand, are typically lighter, with a slightly wobbly texture, and they get their caramelized top from the baking process itself, sometimes with a little help from the broiler at the end. Plus, jericallas often include cornstarch, which gives them a unique consistency.
How do I know when my Typical Jericallas are fully cooked?
This is where your oven intuition comes in! You’ll know your jericallas are ready when the edges are set and firm, but the very center still has a slight jiggle to it. It shouldn’t be liquidy, but a little wobble is perfect. If you insert a knife or toothpick about an inch from the edge, it should come out clean. Avoid overbaking, or they won’t have that super creamy, melt-in-your-mouth texture!
Estimated Nutritional Information for Typical Jericallas
Just a quick heads-up about the nutritional info for these jericallas! The numbers below are estimates, of course. Things like the exact brands you use for milk or sugar, and even the size of your eggs, can shift these values a little. But it gives you a good general idea, especially if you’re keeping an eye on things!
Share Your Typical Jericallas Experience!
Well, there you have it, my friends! My absolute favorite recipe for Typical Jericallas from Guadalajara, Jalisco. I really hope you give these a try. When you do, please, please, please come back and tell me all about it in the comments below! Did you love them as much as I do? Did you add your own little twist? Snap a pic and share it on Instagram too, and don’t forget to tag me! I can’t wait to see your beautiful jericallas!
Print
Typical Jericallas: 1 Secret for a Dreamy Taste
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Jericallas are a traditional Mexican dessert, similar to flan or creme brulee, originating from Guadalajara, Jalisco. They have a creamy texture with a slightly caramelized top.
Ingredients
- 1 liter milk
- 1 cup sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 1/2 cup cornstarch
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 180°C (350°F).
- In a large saucepan, heat milk over medium heat until it just begins to simmer.
- In a separate bowl, whisk together sugar, eggs, vanilla extract, cornstarch, and cinnamon until smooth.
- Gradually whisk a small amount of the hot milk into the egg mixture to temper it.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
- Continue to cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency.
- Pour the custard into individual ramekins or a large baking dish.
- Place the ramekins/dish in a larger baking pan and fill the larger pan with hot water to create a water bath (bain-marie).
- Bake for 45-60 minutes, or until the jericallas are set but still slightly wobbly in the center.
- Remove from the oven and carefully remove the ramekins/dish from the water bath.
- Let cool completely at room temperature, then refrigerate for at least 3 hours before serving.
Notes
- For a deeper caramelized top, you can broil the jericallas for a few minutes after baking, watching carefully to prevent burning.
- Jericallas can be served chilled or at room temperature.
- Store leftover jericallas in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: Jericallas, Mexican dessert, Guadalajara, Jalisco, flan, custard, traditional Mexican food