Jericallas are a Mexican custard dessert that’s native to the city of Gaudalajara.
When you think of traditional Mexican desserts, most people are familiar with Flan. However where my husband is from, Guadalajara Mexico, there is a slight variation of this dessert called Jericallas. When I asked my husband what type of dessert to make for Sunday dinner, he immediately said Jericallas. I had made them once before, but did not photograph them, so this was the perfect opportunity to get the recipe on the blog.
Jericallas, can be described as a cross between a flan and creme brulee. They have a custard like texture similar to flan, and a burned top like creme brulee. The story of how Jericallas originated are said to be from a Nun who wanted to feed the children at her orphanage a dessert made with milk. She combined milk, eggs, sugar and cinnamon, and baked it, but then forgot they were in the oven. The top of the dessert ended up getting burned, but she still fed it to the children and they really liked it.
Tips on making Jericallas-
Use Mexican vanilla and cinnamon sticks, you’ll get deeper flavors. I did not have these on hand this time around and used regular vanilla extract and cinamon sticks. The flavor was more mild, compared to the first time making them.
Allow the mixture to cool before mixing the eggs, or they will get cooked prior to baking.
Jericallas need to be baked in a water bath to prevent them from drying out.
To burn the top, I placed them under the broiler for about a minute till they burned a bit, or you could use a creme brulee torch.
Enjoy this authentic Mexican dessert for your next Taco night, or family dinner. It’s sure to be a hit!
Jericallas- Traditional Dessert of Guadalajara
A cross between flan and creme brulee.
Ingredients
- 3 Cups Whole Milk
- 1 Cup Sugar
- 2 Whole Cinnamon Sticks Mexican preferred
- 1 Tsp Vanilla Extract Mexican preferred
- 6 Whole Eggs
Instructions
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Place milk, sugar, cinnamon sticks and vanilla in a pot and bring to a boil. Reduce heat, stir occasionally, and allow mixture to simmer for about 5 minutes, or until sugar is dissolved.
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Remove from heat and allow to cool, about 30 minutes. Once cooled remove cinnamon sticks.
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Beat eggs with a whisk and add a tablespoon of the cooled milk mixture to the eggs. Keep whisking and add a couple more tablespoons to temper the eggs. Then pour the eggs into the milk mixture and stir.
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Pour into small ramekins, I used 4 oz ones and could get 8 of them. Place ramekins on a large rimmed baking sheet and pour water to cover the entire bottom of the baking sheet.
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Carefully place in a 350 degree oven and bake for about 25 minutes. Be sure to re-fill water in sheet if it evaporates. After 25 minutes insert a toothpick and see if it comes out clean. If so then place under broiler for a minute or so until tops get browned. Otherwise bake longer till the toothpick comes out clean.
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Chill in the refrigerator for at least 2 hours, or overnight and serve with fresh berries.
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