Jericalla (Mexican Custard Dessert)

Learn how to make authentic Jericalla with this easy Mexican custard recipe! Enjoy a creamy texture and a delicious caramelized top.

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Whenever I chat with people from Mexico about what I do, their faces just light up—and they get so excited to talk about food!

That’s exactly how I first learned about jericalla, thanks to a wonderful family from Guadalajara. When they described it to me, they smiled and said it was kind of like flan, but with its own unique personality. They couldn’t wait to share their family recipe and tell me the story of how it all began: invented centuries ago by a Spanish nun at the historic Hospicio Cabañas, and traditionally saved for those extra-special family celebrations.

The very first time I tasted that rich, cinnamon-infused cream and the caramelized charred top, I was completely hooked. I am so thrilled to pass this cherished tradition on to you!

Why You’ll Love This Recipe ❤️

The Ultimate Fusion of Textures: Think of it as the lighter, custard-forward cousin of flan and crème brûlée, featuring a silky-smooth interior and a signature caramelized, blackened top.

No Caramel Sauce Required: Unlike flan, there’s no sticky sugar syrup to melt or risk burning on the bottom of your pans—just pour, bake, and chill.

Make-Ahead Friendly: These individual custards taste even better when chilled, making them the ultimate stress-free dessert for hosting or special family gatherings.

Jericallas served in white containers ready to enjoy.

There is something magical about traditional Mexican desserts, and Jericalla is one of the ultimate hidden gems.

Hailing from Guadalajara, this classic Mexican custard dessert brings together the silky richness of flan and the delightfully torched top of crème brûlée.

Baked in individual cups with no caramel sauce required, it is surprisingly easy to make, beautifully comforting, and a true taste of culinary history you will want to make over and over again.

🥣 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.

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

👩🏼‍🍳 Instructions

Preheat the oven to 350 degrees F.
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 8-oz 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.

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

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.

🙋🏻‍♀️ Frequently Asked Questions

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.

Can I make jericallas ahead of time?

Yes! Jericallas are actually best made in advance. Once they cool, store them covered in the refrigerator for up to 4 days. They are traditionally served chilled straight from the fridge, making them a stress-free dessert option for dinner parties and special occasions.

Do I have to strain the milk mixture?

Straining the milk after simmering it with the cinnamon stick is recommended. It catches any small pieces of cinnamon or cooked bits so your final custard texture remains perfectly silky and smooth.

What kind of milk is best for Mexican custard?

Traditional jericallas use a combination of whole milk and evaporated milk. The evaporated milk adds richness and depth of flavor without making the custard overly heavy. If you are in a pinch, you can substitute extra whole milk for the evaporated milk, though the texture will be slightly less rich.

🫙 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

Whether you are looking to expand your collection of authentic Mexican desserts or simply want an easy, make-ahead treat to impress your guests, Jericalla is a must-try. With its delicate custard center and uniquely toasted top, every bite is a taste of Guadalajara history. Whip up a batch for your next family gathering and enjoy a cherished tradition right at home!

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Jericalla (Mexican Custard Dessert)

Learn how to make authentic Jericalla with this easy Mexican custard recipe! Enjoy a creamy texture and a delicious caramelized top.

5 from 54 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!