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
Scale
- 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