Guadalajara-style cinnamon and vanilla baked custard with a silky center and characteristically blistered top
Jericalla is the baked custard associated with Guadalajara and the state of Jalisco. Milk is infused with Mexican cinnamon and vanilla, combined with eggs, and baked gently in individual dishes. Unlike flan, jericalla has no caramel layer; its defining finish is the dark mottled top created with strong upper heat while the center remains smooth and tender.
- Prep
- 20 mins
- Cook
- 1 hour
- Chill
- 4 hours
- Total
- 5 hours 20 mins
- Serves
- 8 individual custards
- Difficulty
- Easy
The recipe
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Before you start
Arrange eight heatproof ramekins in a deep roasting pan. Split the vanilla bean and scrape out the seeds. Bring a kettle of water to a boil for the bain-marie. Heat the oven to 160°C and position a second rack near the top for the final blistering.
Ingredients
For the infused milk
For the custard
For the water bath
Quantities change with servings; cooking times stay the same.
Equipment
- Eight heatproof ramekins paid link
- Deep roasting pan paid link
- Medium saucepan paid link
- Fine-mesh sieve paid link
- Large mixing bowl paid link
- Balloon whisk paid link
- Kettle paid link
- Digital kitchen scale paid link
Method
Combine the whole milk, evaporated milk, sugar, cinnamon, vanilla seeds and pod, and salt in a saucepan.
Heat gently, stirring until the sugar dissolves, then simmer very lightly for 5 minutes.
Remove from the heat, cover, and infuse for 15 minutes.
Whisk the eggs and yolks only until blended, avoiding excessive foam.
Strain the warm milk and pour it gradually into the eggs while whisking continuously.
Strain the custard again and divide it evenly among the ramekins.
Pour hot water into the roasting pan to reach halfway up the ramekins.
Bake at 160°C for 45 to 55 minutes until the edges are set and the centers still tremble.
Remove the ramekins from the water bath and place briefly under strong top heat for 1 to 3 minutes until dark mottled patches form.
Cool for 30 minutes, refrigerate for 4 hours, and serve in the ramekins.
Chef’s notes
Do not boil the milk hard because it can scorch and develop a cooked skin.
Temper the eggs gradually so the warm milk does not scramble them.
Remove the custards while the centers still wobble; residual heat completes the set.
Watch continuously under the broiler because the tops change from pale to blistered quickly.
Tips and variations
Use Ceylon cinnamon for a flavor closer to Mexican canela than strong cassia.
Jericalla may be served slightly warm, room temperature, or chilled; chilling gives the cleanest texture.
Do not add a caramel base, which would move the dessert closer to flan.
For smaller cups, begin checking after 35 minutes.
Serve with
Serve directly in the earthenware or glass ramekins, leaving the blistered surface unobstructed. A small spoon is all that is required.
Storage
Cover and refrigerate for up to 4 days. Keep chilled below 5°C because the dessert contains eggs and milk. Do not freeze; thawing damages the custard texture.
Nutrition per serving (estimated)
- 330 kcal
- Calories
- 13 g
- Protein
- 43 g
- Carbohydrates
- 13 g
- Fat
- 0 g
- Fibre
- 41 g
- Sugar
- 220 mg
- Sodium
Allergens
Contains milk and eggs. Evaporated milk contains dairy. Use intact clean eggs and bake until the custard edges are fully set.
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Questions
Where does jericalla come from?
It is associated with Guadalajara in the Mexican state of Jalisco.
How is jericalla different from flan?
Jericalla has no caramel base and is recognized by its blistered, browned top.
Why is the center still wobbly?
A gentle wobble is correct when the custard leaves the oven; it firms as it cools.
Can I use ground cinnamon?
A stick infuses more cleanly. Ground cinnamon can leave specks and a slightly gritty texture.
