Jericalla is a Mexican custard dessert that hails from the good state of Jalisco.
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It’s was invented in the 18th century by a Spanish nun who was originally from the province of Jérica, Spain. She was working at the Hospicio Cabañas in Guadalajara when she came up with this delectable dessert. In her honor, the dish adopted the name of the town she was from.
Think crème brûlée or flan but black on top. Creamy, rich, and so easy to enjoy!
Table of Contents
- Whole milk
- Evaporated milk
- Cinnamon stick
- Vanilla extract
- Large eggs (room temperature)
- Egg yolk
- Water – the amount necessary.
If you are using medium eggs, use 3 eggs as shown in the picture. Take out the eggs from the fridge. Room temperature eggs mix more easily.
Evaporated milk is just milk that has been cooked and the water has evaporated, resulting in a longer shelf life. Can’t find it? Swap out for more whole milk.
Mexican vanilla is the best since its native to Mexico, but regular vanilla works fine too.
- In a medium saucepan, heat up the milks, sugar, cinnamon and vanilla over medium heat.
- After 5 minutes, turn the heat down to low heat for an extra 15 minutes.
- Strain the mixture and set aside to cool completely.
- Meanwhile, beat the eggs.
Straining might be optional depending on the cinnamon sticks. Some sticks break easily while others keep their shape.
The ones that keep their shape do not require straining. Simply remove from the pot and continue with the recipe.
- Mix little by little the eggs with the milk mixture in a large bowl.
- Do this until the eggs are fully incorporated.
Be sure the milk is cool. You do not want to cook the eggs, or you’ll need to start over.
- To set up the water bath, place individual 8oz porcelain ramekins inside a large baking dish or roasting pan.
- Pour the egg-milk mixture into containers.
- Then pour hot water around the ramekins, going up about ½ way up.
Be very careful in taking the baking dish to the oven. The water is hot!
Here, we only made 4 ramekins. For smaller containers, you might be able to make more. Vice versa, larger containers will make less.
What is the difference between jericalla and flan?
The two are very similar. However, jericallas are not topped with a caramel sauce, and traditionally, they are baked in ramekins. You can identify them by their blackened tops. Flan, on the other hand, is topped with a caramel sauce and is smoother in texture.
- Preheat the oven to 350 degrees F.
- Bake for 30-35 minutes.
- Insert a toothpick into one of the ramekins.
- If it comes out clean, turn on the broiler.
- They go under the broiler for 5-7 minutes, or until the tops are golden brown.
Remove them from the oven and let them cool on the countertop.
From here, place them in the fridge for 1 hour before serving.
Place plastic wrap over the top of the ramekins and store in the fridge for up to 3 days. Freezing is not recommended.
Other Mexican desserts:
Jericalla is a rich and creamy Mexican custard easily identified by its burned top.
Grab a spoon. You’re going to love scooping up a generous amount of that silky vanilla dessert.
Hungry for More?
Jericalla (Mexican Custard Dessert)
- In a stock pot, heat up the milk, sugar, cinnamon, and vanilla for 5 minutes.
- Bring down the temperature to low heat and continue cooking for 15 minutes.
- Stir constantly.
- Turn off the stove and let cool completely.
- Strain the milk mixture.
- Beat the eggs.
- Slowly mix the eggs with the cooled milk mixtures.
- Make sure the milk is completely cool, or you will cook the eggs.
- Preheat the oven to 350 degrees F.
- To a large baking dish, add the ramekins.
- Pour the egg mixture to each individual ramekin.
- Pour hot water around the ramekins, creating a water bath. About ½ way up the ramekins.
- Carefully take the baking dish to the oven and bake for 30-35 minutes.
- Insert a toothpick. Once it comes out clean, turn on the broiler.
- About 5-7 minutes, until the tops are blackened.
- Remove from the oven and take the ramekins out of the water.
- Let them cool slightly before placing in the fridge.
- After one hour of being in the fridge, serve and enjoy!
Storing:Place plastic wrap over the top of the ramekins and store in the fridge for up to 3 days. Freezing is not recommended.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.