Jericalla (Mexican Custard Dessert)

Jericallas served in white containers ready to enjoy.

5 from 52 votes

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.

Prep Time35

Cook Time1 5

Total Time2 40

Course: Dessert

Cuisine: Mexican

Servings:

Calories: 229kcal

Author: Maggie Unzueta

Ingredients

1 ½ cups whole milk
⅔ cup evaporated milk
⅓ cup sugar
1 stick cinnamon
1 teaspoon vanilla
2 large room temperature eggs (or 3 medium sized eggs)
1 room temperature egg yolk
water (as needed)

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!

Notes

Here, we only made 4 ramekins. For smaller containers, you might be able to make more. Vice versa, larger containers will make less.

Storing:

Place plastic wrap over the top of the ramekins and store in the fridge for up to 3 days. Freezing is not recommended.

Nutrition