Seafood
Easy
Mussel cover
30 min
Desserts
Easy
Recipe of Tapatío jericallas
Tapatío jericallas are a traditional dessert from Guadalajara, Mexico, characterized by their creamy texture and caramelized surface. This sweet, similar to custard but with a golden top layer, originated in 19th-century convents, where nuns combined milk, eggs, cinnamon, and vanilla to create a delicacy that is now an icon of Jalisco's pastry tradition.
Its preparation is simple, ideal for beginner cooks who want to impress with an authentic dessert. The key is infusing the milk with cinnamon and vanilla, then gradually adding it to the beaten eggs with sugar, avoiding curdling. The result is a smooth mixture that is poured into molds and baked in a water bath, achieving a silky texture and delicate flavor.
Jericallas are perfect for family celebrations or to enjoy on any occasion. They are served cold or at room temperature and can be accompanied by a sprinkle of cinnamon. Although the original recipe is simple, there are variations that incorporate ingredients like cheese or coconut, but the classic version remains the favorite. Dare to make them and discover why they are a treasure of Mexican cuisine.
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.
