📝 About This Recipe
Born in the 18th century within the San Juan de Dios neighborhood of Guadalajara, the Jericalla is a cross between a Spanish custard and a French crème brûlée. This beloved Tapatío treasure is famous for its silky, milk-based texture and its signature 'burnt' top, which provides a bitter-sweet complexity. Unlike its cousins, it is baked without a sugar crust, relying on the natural sugars in the milk and eggs to caramelize under intense heat.
🥗 Ingredients
The Milk Base
- 1 liter Whole milk (high quality full-fat milk is essential for texture)
- 1 cup Granulated sugar
- 1 large piece Cinnamon stick (preferably Mexican Ceylon cinnamon)
- 1 piece Vanilla bean (split lengthwise, or substitute with 1 tbsp Mexican vanilla extract)
The Custard Binding
- 6 large Egg yolks (at room temperature)
- 2 large Whole eggs (at room temperature)
- 1/2 cup Evaporated milk (adds a subtle richness and depth of color)
- 1 pinch Salt (to balance the sweetness)
For the Water Bath
- 2-3 liters Hot water (enough to reach halfway up the ramekins)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Arrange six 6-ounce ceramic ramekins inside a large, deep roasting pan.
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2
In a heavy-bottomed saucepan, combine the whole milk, sugar, and the cinnamon stick. If using a vanilla bean, scrape the seeds into the milk and drop the pod in as well.
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3
Place the saucepan over medium heat. Bring the milk to a gentle simmer, stirring occasionally to ensure the sugar dissolves completely. Do not let it boil over.
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4
Once simmering, reduce heat to low and let the aromatics steep in the milk for 10-12 minutes. This creates the foundational flavor of the Jericalla.
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5
Remove the saucepan from the heat. Take out the cinnamon stick and the vanilla bean pod. Let the milk cool for about 5-8 minutes so it is warm but not scalding.
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6
In a separate large mixing bowl, whisk together the 6 egg yolks, 2 whole eggs, evaporated milk, and the pinch of salt until smooth and pale yellow.
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7
Temper the eggs: Very slowly, pour one ladle of the warm milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
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8
Continue adding the milk gradually while whisking until all the milk is incorporated into the egg mixture.
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9
Strain the entire mixture through a fine-mesh sieve into a large pitcher. This removes any bits of egg or cinnamon and ensures a perfectly silky custard.
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10
Divide the mixture evenly among the ramekins in the roasting pan, filling them nearly to the top.
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11
Carefully pour hot water into the roasting pan around the ramekins until it reaches halfway up their sides, creating a 'Baño María' (water bath).
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12
Bake for 40-45 minutes. The custards should be set around the edges but still have a slight jiggle in the center.
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13
To achieve the signature look, turn your oven to 'Broil' for the last 3-5 minutes. Watch closely! You want the tops to develop dark brown or black charred spots.
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14
Remove the pan from the oven and carefully lift the ramekins out of the water bath. Let them cool to room temperature on a wire rack.
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15
Refrigerate for at least 4 hours, or preferably overnight, before serving to allow the flavors to mature and the texture to firm up.
💡 Chef's Tips
Use room temperature eggs to ensure they emulsify perfectly with the warm milk. If you don't have a vanilla bean, use high-quality Mexican vanilla extract added only after the milk has cooled slightly. Do not skip the straining step; it is the secret to the professional, 'velvet' mouthfeel of a true Jericalla. When broiling, keep the oven door slightly ajar or stay focused on the glass; the transition from 'browned' to 'burnt' happens in seconds. If the water in the bath starts to boil vigorously in the oven, add a splash of cold water to lower the temperature and prevent bubbles in the custard.
🍽️ Serving Suggestions
Serve chilled directly in the ramekin to showcase the beautiful burnt top. Pair with a small glass of Rompope (Mexican eggnog liqueur) for a truly indulgent experience. Accompany with 'Lenguas de Gato' (thin butter cookies) for a nice textural contrast. A cup of spiced Café de Olla is the traditional beverage of choice for this dessert. Garnish with a fresh mint leaf or a single fresh berry if you desire a pop of color, though purists prefer it plain.