What are the ingredients in Jericalla?

The jericalla recipe uses five simple ingredients: whole milk, sugar, cinnamon sticks, vanilla extract, and whole eggs. Some versions allow oat milk for a dairy-free option. The key is in how they’re prepared—tempered gently and baked in a water bath.

What's the difference between jericalla and flan?

Though both are Mexican custards, flan typically includes sweetened condensed milk and is topped with caramel sauce. Jericalla, on the other hand, is lighter and has a toasted top instead of a caramel layer. It’s served in the same dish it’s baked in and has a simpler, more rustic style.

What is the difference between crème brûlée and jericalla?

Crème brûlée includes heavy cream and has a torched, hard sugar crust on top. Jericalla skips the sugar topping and is broiled to get a burnt or browned finish. It’s less rich and more egg-forward in texture compared to crème brûlée.

Where did Jericalla originate?

Jericalla comes from Guadalajara , in the state of Jalisco, Mexico. Legend says it was created in a local orphanage by a Spanish nun who combined simple pantry staples into a nourishing dessert. It’s now a beloved regional sweet found everywhere from street carts to restaurants.

Jericalla Recipe:Traditional Dessert with a Rich Burnt Twist

Name: Jericalla Recipe: Traditional Mexican Custard with a Burnt Top
Prep time: 10 min
Cook time: 1 h
Total time: 3 h
Cuisine: Mexican
Ingredients: 3 cups whole milk (or oat milk for dairy-free version); 1 cup granulated sugar; 2 whole cinnamon sticks; 1 teaspoon vanilla extract; 6 large eggs

Description

This authentic jericalla recipe is a beloved Mexican custard from Guadalajara, flavored with cinnamon and vanilla and baked to a perfect toasted top. Easy to make with pantry staples and perfect for make-ahead desserts.

Ingredients

Scale

3 cups whole milk (or oat milk for dairy-free version)

1 cup granulated sugar

2 whole cinnamon sticks

1 teaspoon vanilla extract

6 large eggs

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Instructions

1. In a saucepan, combine milk, sugar, cinnamon sticks, and vanilla over medium-low heat. Stir and bring to a gentle boil.

2. Once it starts boiling, remove from heat and let it cool for 30 minutes.

3. Whisk eggs in a separate bowl until smooth.

4. Temper the eggs by adding a few tablespoons of the cooled milk mixture while whisking constantly.

5. Slowly add the remaining milk to the eggs and whisk until smooth.

6. Preheat oven to 350°F. Place ramekins inside a large baking dish and pour custard mixture into ramekins.

7. Fill the baking dish halfway with hot water to create a water bath.

8. Bake for 30 minutes (whole milk) or 45 minutes (oat milk), until set.

9. Place under broiler for 4 minutes to create a browned top.

10. Chill in the refrigerator for at least 2 hours before serving.

Notes

Use Mexican vanilla and cinnamon sticks for traditional flavor.

Can be stored refrigerated for up to 3 days.

Top with berries or a sprinkle of cinnamon for added flavor and color.

Nutrition

Serving Size: 1 ramekin
Calories: 202
Sugar: 30g
Sodium: 82mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0.5g
Protein: 7g
Cholesterol: 134mg