Jericalla
Guadalajara Custard
This Guadalajara custard skips the caramel base of flan, instead getting its signature dark, blistered top from a quick pass under the broiler after baking directly in individual cups in a water bath.
Jericalla
✦ Antes de Empezar
Before you cook
What makes jericalla different from flan?
It skips flan's caramel base entirely. Instead, each custard bakes directly in its own cup in a water bath, then goes under the broiler very briefly to develop dark, caramelized spots on top — watch it constantly, since that's the step that gives jericalla its signature look.
Ingredientes· 5View
Custard Base
- 3 cupsWhole Milk
- 3/4 cupGranulated Sugar
- 1Mexican Cinnamon Stick
- 1 tbspVanilla Extract
- 2 whole eggs + 4 yolksLarge Eggs & Egg Yolksyolks provide richness
Instrucciones
6 pasosInfusiona la leche
Infuse the milk
Heat milk, sugar, cinnamon, and salt until steaming. Remove from heat and infuse 10 minutes; discard cinnamon and add vanilla.
Atempera los huevos
Temper the eggs
Whisk eggs gently. Slowly whisk in the warm milk to temper them.
Cuela y reparte
Strain and portion
Strain into 8 heatproof cups set in a roasting pan.
Hornea a baño María
Bake in a water bath
Add hot water halfway up the cups. Bake at 350°F (175°C) for 30 to 40 minutes, until just set.
Dora bajo el asador
Broil the top
Remove the water bath. Broil very briefly, watching constantly, until dark caramelized spots form on top.
Enfría y refrigera
Cool and chill
Cool and refrigerate at least 3 hours.