Seafood
Easy
Mussel cover
30 min
Desserts
Easy
Recipe of Tapatío jericallas
Jericallas are an emblematic dessert from Guadalajara, Mexico, resembling custard but distinguished by its golden surface and creamy texture. This delicious dessert originated in 19th-century convents and combines simple ingredients such as milk, eggs, vanilla, and cinnamon, coming together to offer a subtly spiced flavor. Although its preparation is easy, each bite tells a story rich in tradition and artisanal charm. Learn to make this classic of Mexican pastry and surprise your loved ones with a sweet and nostalgic touch.
Prep
30 min
Cook
50 min
Servings
6
Ingredients
Directions
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1
To begin, infuse the milk. In a pot, heat the milk along with the cinnamon stick and vanilla; bring it to medium heat until it starts to steam, without letting it boil. Then, remove it from the heat and let it rest for 10 minutes.
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2
Next, prepare the egg mixture. In a large bowl, whisk the eggs with the sugar and a pinch of salt until fully combined; it’s not necessary to froth them.
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3
Remove the cinnamon stick from the milk and gradually add the warm milk to the egg mixture. Pour the milk in a steady stream while whisking, to prevent the eggs from cooking and to achieve the ideal texture of traditional jericallas.
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4
When the ingredients are combined, pour the mixture into individual oven-safe molds or custard cups. Be careful not to fill them to the brim to avoid spills.
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5
Then, place the molds in a tray with hot water and bake in a preheated oven at 180 °C (350 °F) for 40 to 50 minutes, or until a toothpick inserted comes out clean.
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6
If you desire a more intense golden layer, in the last few minutes of baking, increase the temperature or use a broiler. Then, remove from the oven and let the jericallas cool to room temperature before refrigerating. Chill for about 2 hours for better texture and flavor.
