Jericallas (Mexican Custard)
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
3g
Protein
45g
Carbohydrates
15g
Fat
2g
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.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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