DessertsMedium

Jericallas (Mexican Custard)

Name: Jericallas (Mexican Custard)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 1 litre Whole milk; 6 Eggs; 150 g Sugar; 1 tsp Vanilla extract; 1 Cinnamon stick

60 min (15 prep + 45 cook) Medium 6 servings Jalisco

Edmond Bojalil

Recetas Mexas

Published: 10 Feb 2026 · Updated: 10 Mar 2026

A baked custard from Guadalajara with a characteristically burnt top.

About this recipe

Jericallas are a baked custard dessert made from milk, eggs, sugar, vanilla and cinnamon, cooked in a bain-marie until they develop their signature scorched top. Originating from Guadalajara, they're considered a more rustic, homely version of creme caramel.

History & Origin

Jericallas were created by the nuns of the Hospicio Cabañas in Guadalajara, Jalisco, in the 19th century, as a nutritious way to feed the orphaned children in their care. The recipe is deliberately simple — milk, egg, sugar, vanilla, and cinnamon — but the baking technique gives it a unique texture with a burnt, crispy top layer. Unlike flan, jericallas have no caramel and are not turned out of their moulds. Today they are the most emblematic dessert of Jalisco and are sold in small clay dishes at markets and plazas throughout Guadalajara.

Estimated cost

£7.48

Total cost

£1.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

359

Calories

Protein

45g

Carbohydrates

15g

Fat

Fibre

167mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 180°C. Heat the milk with the cinnamon stick over medium heat until it boils. Remove from the heat and leave to infuse for 10 minutes. Remove the cinnamon.
2
Bate the eggs with el sugar without incorporate demasiado aire (no queremos espuma). Añade la vainilla.
3
Vierte la milk tibia lentamente on the eggs, mezclando with movimientos suaves.
4
Cuela la mezcla y repártela en 6 ramequines o cazuelitas de barro individuales.
5
Coloca the ramequines en a charola with water hot that llegue a la mitad de the moldes (baño maría).
6
Bake for 40-45 minutes until the surface is golden and slightly charred. The centre should barely wobble when moved.
💡 The charred surface is characteristic of jericallas; don't worry if it darkens.