Jericalla – Mexican baked custard dessert Recipe
Jericalla is a dessert from the city of Guadalajara, reminiscent of a cross between crème brûlée and baked custard. Milk with vanilla and cinnamon is mixed with eggs and baked until the top is lightly browned, forming a delicate skin. It’s a simple, homestyle dessert that often appears after lunch in family-run restaurants.
Jericalla is a dessert deeply rooted in Guadalajara – it has the simplicity of homemade pudding and the elegance of crème brûlée, but without the need for a blowtorch. The combination of milk, vanilla, cinnamon, and lemon creates a cream with a deep, warming aroma and a characteristic, lightly caramelized skin on top. It’s the kind of dessert that smells so intensely that everyone drifts into the kitchen as soon as you open the oven.
Chef's tips
Make sure the milk is hot but not boiling – if it’s too hot, the eggs may curdle when combined and you’ll end up with lumps. Mix the egg mixture only until combined; don’t whip it like sponge cake batter, because too much air will make the dessert rise and then collapse, leaving lots of holes. During baking, it’s better to start checking the jericalla after 30–35 minutes – when the center wobbles gently like jelly when you move the ramekin, it’s done, even if the skewer isn’t completely dry.
How to serve
Jericalla is best served well chilled, with a little freshly grated lemon zest or a pinch of cinnamon on top – it goes perfectly with an afternoon coffee with friends. It also pairs well with a cup of strong black tea or a small espresso after a hearty weekend lunch. For summer gatherings, you can bake jericalla in smaller ramekins as bite-sized mini desserts, served alongside a bowl of fresh fruit such as strawberries or raspberries.
Ingredients
- milk - 1 l
- egg - 6 piece
- sugar - 150 g
- vanilla pod - 1 piece
- cinnamon stick - 1 piece
- lemon zest - 1 teaspoon
Preparation
- Preheat the oven to 170°C (top and bottom heat). Prepare 6 ovenproof ramekins and a large baking dish or deep tray that can hold the ramekins.
- Pour the milk into a saucepan, add the vanilla pod split lengthwise (scrape the seeds into the milk), the cinnamon stick, lemon zest, and half of the sugar (75 g). Heat over medium heat, stirring, until the sugar dissolves and the milk is hot but not boiling. Remove from the heat and set aside for 5–10 minutes so the milk can absorb the aroma.
- In a bowl, whisk the eggs with the remaining sugar (75 g), stirring with a whisk or fork for about 1–2 minutes, until the mixture is smooth but not airy like sponge cake batter.
- Remove the vanilla pod and cinnamon stick from the milk. Slowly pour the warm milk in a thin stream into the eggs, stirring constantly so the eggs don’t curdle.
- Strain the mixture through a sieve into a jug or bowl with a spout to remove any lumps and pieces of zest.
- Divide the mixture evenly among the ramekins. Place them in the large baking dish or deep tray.
- Pour hot water into the dish so that it reaches about halfway up the sides of the ramekins – this water bath will help the dessert bake evenly.
- Place everything in the oven and bake for 35–45 minutes, until the custard is set and the top is lightly browned. Check with a skewer or knife in the center – it should come out almost dry, with a few moist traces.
- Remove the ramekins from the water bath and leave to cool. You can serve jericalla slightly warm or completely chilled from the fridge.
Storage
Store any leftover jericalla in the fridge, covered, and consume within 2–3 days. Serve straight from the fridge or let it sit at room temperature for a few minutes to take off the chill before eating.
