Neither flan nor crème brûlée, it's the jalisciense jericalla

The jericalla is a typical Tapatío dessert. Its origin dates back to the 18th century when the nuns of the Hospicio Cabañas devised a nutritious and flavorful dessert for the orphaned children they cared for. They created the recipe with milk, cinnamon, sugar, egg, and vanilla, with a taste similar to Spanish custard but with a lighter consistency. Currently, the jericalla is one of the favorite typical desserts in Jalisco homes. However, many of us may confuse the jericalla with flan or crème brûlée, as they share the same ingredients and have many similarities in their preparation. That’s why we present the differences between these desserts so you can identify the authentic jalisciense jericalla. Flan and crème brûlée  Flan is a very popular dessert in Mexico and the world. With a rich historical tradition, flan arrived in Mexico after the conquest with a recipe that mixed milk, egg, sugar, vanilla, and a layer of liquid caramel, while crème brûlée is a classic of French pastry that consists of a smooth sweet cream, topped with a thin layer of crunchy caramel. The jericalla Although all three desserts are made with a base of egg, vanilla, sugar, and milk, they differ in their preparation and some details in the use of ingredients. For example, flan uses both egg yolks and whites; while jericalla only uses egg yolks; or crème brûlée has a cream consistency similar to that of jericalla, but its technique is a bit more elaborate to achieve the crunchy layer of burnt sugar, which adds a texture contrast.To prepare jericalla, milk is boiled with cinnamon and vanilla. On the other hand, the yolks are beaten with sugar and finally combined with the infused milk, then strained and baked in a water bath. In the end, a golden and slightly burnt crust usually forms on the surface. The texture resembles flan, but is much lighter and creamier. Jericalla is served in the same container in which it is baked, to respect and showcase its crust, which has a more solid consistency and adds depth to the flavor with that touch of burnt milk.You now know which dessert you should try on your next stop in the Perla Tapatía! Photographs: Antonio Flores