Jericallas Mexican Baked Custards Recipes
JERICALLAS (MEXICAN BAKED CUSTARDS)
Jericallas is a dessert from the Mexican city of Guadalajara. According to legend, it was invented by nuns in an orphanage in the 19th century.
Provided by CeciliaR
Categories World Cuisine Recipes Latin American Mexican Desserts
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.
- Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.
- Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 25.5 g, Cholesterol 102.8 mg, Fat 5.7 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 74.2 mg, Sugar 24.7 g
JALISCO JERICALLA
A cross between flan and creme brulee, this is a rich dessert originating in Jalisco, Mexico. Posted from an online source in response to a recipe request. Refrigeration time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring milk and cinnamon sticks to a boil in a saucepan, stirring constantly so as not to scorch.
- Reduce heat, and simmer for 10 minutes, add vanilla.
- Remove from heat; cool.
- Stir in sugar, and cook over low heat, stirring occasionally for 30 minutes.
- Remove from heat and cool.
- Meanwhile, beat egg yolks and add to cooled milk mixture.
- Preheat oven to 350°F.
- Divide mixture among 8 heat-resistant dessert dishes or ramekins.
- Bake in a water bath (bain marie) for 30 to 35 minutes or until a toothpick inserted in center of custard comes out clean.
- Brown under broiler for 3 to 5 minutes or until tops are golden or use a Crème Brûlée torch.
- Refrigerate for 2 hours.
- Un-mold onto dessert plates.
- If you wish, you can garnish the plates with a raspberry sauce, a few fresh raspberries and a sprig of mint.
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- Place milk, sugar, cinnamon sticks, and vanilla in a pot over medium low heat. Stir to dissolve sugar, and bring to a boil. Once it reaches a boil, immediately remove from heat. Allow to cool for 30 minutes off the heat.
- Remove cinnamon sticks from cooled milk and add a tablespoon of the cooled milk mixture to the eggs. Keep whisking and add a couple more tablespoons to temper the eggs. Then pour the remaining milk in with the eggs and whisk until smooth.
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