Recipe of Tapatío jericallas

Join me and let's see how to make Tapatío jericallas

Instructions:

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.