Mexican Jericallas
Marielle Henaine
A traditional Mexican dessert, jericalla is a cross between flan and crème brûlée native to Guadalajara, Jalisco. Prepared only with evaporated milk, whole milk, sugar, vanilla essence, eggs and cinnamon, this Mexican custardy treat will make your loved ones fall head over heels with your baking skills and lovey-dovey cooking touch!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2/3 cups evaporated milk, 4.6 oz
  • 1 1/2 cups whole milk, 12.6 oz
  • 1/3 cups sugar, 2.3 oz
  • 1 teaspoon vanilla essence
  • 1 stick cinnamon
  • 3 eggs, vanilla essence 
  • 1 egg yolk
  • water, hot
Preparation
45 mins
35 mins
Medium
  • Preheat oven to 356°F.
  • In a pot over high heat, add evaporated milk, whole milk, sugar, vanilla and cinnamon. Cook for 5 minutes or until milk is warm. Lower heat and cook for 15 more minutes. Let cool.
  • Beat eggs and egg yolk and slowly stir in mixture milk.
  • Strain mixture and transfer to six ramekins.
  • Place ramekins on a baking dish and pour hot water to baking dish.
  • Bake at 356°F for 35 minutes.
  • Let cool and serve Mexican jericallas

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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