The jericalla is a dessert similar to flan but baked in uncovered individual molds. This dessert from Spain is traditional from the Bajío region and in the states of central Mexico.
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Ingredients6 portions
Preparation
Heat the oven to 180 ° C (350 F).
Beat the eggs with the milk, sugar and vanilla extract.
Pour the mixture into individual refractory molds.
Place the molds inside a baking tray with edges. Bake them in a bain-marie uncovered (the water for the bain-marie must be previously hot), until the jelly beans are cooked and the surfaces are lightly browned.
Serve at room temperature or cold.
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