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Jericallas

🇲🇽 Mexico · Jalisco

Servings: 8 Prep: 25 minutes Cook: 1 hour Total: 5 hours 25 minutes

Ingredients

  • 4 cups whole milk
  • 6 egg yolks
  • 3/4 cup sugar
  • 1 stick Mexican cinnamon
  • 1 tbsp vanilla extract
  • Water, for the water bath

Steps

  1. Warm the milk with the cinnamon stick until heated through, then let it steep and cool slightly.
  2. In a separate bowl, whisk the egg yolks with the sugar and vanilla extract.
  3. Slowly combine the warm milk with the egg mixture, stirring constantly to prevent curdling.
  4. Strain the mixture to remove the cinnamon stick and any lumps.
  5. Pour the strained mixture into individual ramekins or clay dishes.
  6. Place the ramekins in a baking pan and add hot water to create a water bath.
  7. Bake until the custards are set with a slightly caramelized top.

Notes

Traditionally served chilled or at room temperature, often with a slightly burnt top for a classic jericalla flavor.

Source: www.mexicoinmykitchen.com