Jalisco Jericalla Recipes

JALISCO JERICALLA

Steps:

• Bring milk and cinnamon sticks to a boil in a saucepan, stirring constantly so as not to scorch.
• Reduce heat, and simmer for 10 minutes, add vanilla.
• Remove from heat; cool.
• Stir in sugar, and cook over low heat, stirring occasionally for 30 minutes.
• Remove from heat and cool.
• Meanwhile, beat egg yolks and add to cooled milk mixture.
• Preheat oven to 350°F.
• Divide mixture among 8 heat-resistant dessert dishes or ramekins.
• Bake in a water bath (bain marie) for 30 to 35 minutes or until a toothpick inserted in center of custard comes out clean.
• Brown under broiler for 3 to 5 minutes or until tops are golden or use a Crème Brûlée torch.
• Refrigerate for 2 hours.
• Un-mold onto dessert plates.
• If you wish, you can garnish the plates with a raspberry sauce, a few fresh raspberries and a sprig of mint.

JERICALLAS (MEXICAN BAKED CUSTARDS)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.
• Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.
• Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.
• Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.