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Jericallas (Mexican Baked Custards)

5

0 min

Jericallas (Mexican Baked Custards)

Jericallas (Mexican Baked Custards) Photo 1

Time

0 min

Serving

10 persons

Calories

175

Rating

5.00★ (3)

Cuisine

Mexican
Author: Victoria Buriak
Jericallas is a dessert from the Mexican city of Guadalajara. According to legend, it was invented by nuns in an orphanage in the 19th century.

Ingredients

  • quart whole milk: 1 piece
  • white sugar: 1 cup
  • vanilla extract: 1 tsp
  • pieces cinnamon sticks: 2 piece (3 inch)
  • eggs: 5 piece (beaten)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C).
    Jericallas (Mexican Baked Custards) Photo 2
  2. Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.
    Jericallas (Mexican Baked Custards) Photo 3
  3. Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.
    Jericallas (Mexican Baked Custards) Photo 4
  4. Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.
    Jericallas (Mexican Baked Custards) Photo 5
  5. Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.
    Jericallas (Mexican Baked Custards) Photo 6

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