Jericalla is a seriously indulgent and ultra creamy dessert. This Mexican custard is famous for its blackened tops and will steal the show at any meal.

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Jericallas served in white containers ready to enjoy.

Jericalla is a classic Mexican dessert that’s creamy, lightly sweet, and beautifully caramelized on top.

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Often compared to flan or crème brûlée, this traditional treat comes from Guadalajara and is loved for its smooth texture and blackened top.

Best of all, Jericallas are easy to make ahead and perfect served chilled.

Table of Contents

1 🥣 Ingredients
2 👩🏼‍🍳 Instructions
3 📕 Origins
4 What is the difference between jericalla and flan?
5 🫙 Storing Instructions
6 🍰 More Mexican Desserts
7 😋 Hungry for More?
8 Jericalla (Mexican Custard Dessert)
9 Storing:
- 9.1 Nutrition

🥣 Ingredients

Whole milk
Evaporated milk
Sugar
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. Some recipes for this dessert call for egg yolks. I find that whole eggs work just as well.

Evaporated milk is 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.

👩🏼‍🍳 Instructions

Making the mixture of whole milk, evaporated milk and cinnamon heating in a saucepan and meanwhile, scrambling the eggs.

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, whisk 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.

Mixing the scrambled eggs with the previously cooled mixture of milk and cinnamon.

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.

📕 Origins

Jericalla 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, State of Jalisco, when she came up with this delectable dessert. In her honor, the dish adopted the name of the town she was from.

Mixture of jericallas served in small white containers placed inside a large glass baking dish and in bain marie.

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.

Jericallas, or Mexican custard dessert, served in small containers and placed side by side on a table.

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.

🫙 Storing Instructions

Store Jericalla covered in the refrigerator for up to 4 days. Keep them chilled until ready to serve. These desserts are best enjoyed cold straight from the fridge.

A spoonful of jericalla over a white ramekin.

🍰 More Mexican Desserts

Jericalla is a comforting dessert that combines creamy custard with warm cinnamon and vanilla flavors. Their lightly burnt tops give them a unique flavor that makes them unforgettable. Whether served for a holiday or a casual family dinner, this traditional Mexican custard is always the perfect sweet ending to any meal.

😋 Hungry for More?

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Jericalla (Mexican Custard Dessert)

Jericalla is a seriously indulgent and ultra creamy dessert. This Mexican custard is famous for its blackened tops and will steal the show at any meal.

5 from 52 votes

Print Pin Rate

Course: Dessert

Cuisine: Mexican

Prep Time: 35

Cook Time: 1 5

Total Time: 2 40

Servings:

Calories: 229kcal

Author: Maggie Unzueta

Ingredients

Instructions

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!