Mexican cuisine · Desserts & Sweets

Jericalla

Baked vanilla custard from Guadalajara that develops a dark-speckled skin under the broiler.

Ingredients · for 6 servings

• 1 l milk
• 6 egg yolks
• 160 g sugar
• 2 cinnamon sticks
• 1 vanilla bean
• 1 pinch salt
• 1 tsp cinnamon

Instructions

1. Bring the milk to a boil with the cinnamon sticks, sugar, salt and the split vanilla bean's scraped seeds, then let it steep uncovered over low heat for 15 min.
2. Remove the milk from the heat, discard the cinnamon sticks and vanilla pod, and let the mixture cool to about 50°C — otherwise the egg yolks will curdle.
3. Whisk the egg yolks in a bowl and pour in the warm milk in a thin stream, whisking constantly.
4. Strain the custard through a fine sieve into six ovenproof ramekins and set these in a deep pan with 2 cm of hot water.
5. Bake in the oven preheated to 170°C for 30–35 min. until set, then switch to the broiler for 5 min. until the surface shows dark brown speckles.
6. Lift the jericallas out of the water bath, dust with cinnamon and serve warm or well chilled directly in the ramekins.