For an extra layer of flavor, consider infusing the milk with a citrus peel (lemon or orange) along with the cinnamon sticks. The baking time may vary depending on your oven. Start checking for doneness around 35 minutes. For a richer custard, use heavy cream in place of some of the whole milk. Allow the Jericallas to cool completely before refrigerating. Chilling them will enhance their creamy texture.
Jericallas (Mexican Baked Custards)
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING10 People
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VIEWS9
Transport yourself to the sun-drenched streets of Guadalajara with Jericallas, a silky-smooth baked custard that's as comforting as it is historic. Legend has it, these delightful treats were born from the ingenuity of 19th-century nuns, seeking a nourishing dessert for the children in their care. Experience the warmth and simplicity of this classic Mexican confection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol103 mg
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Fiber1 g
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Protein6 g
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Saturated Fat3 g
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Sodium74 mg
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Sugar25 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 400°F (200°C). (5 minutes)
02
Step
20 mins
In a medium saucepan, combine the whole milk, granulated sugar, vanilla extract, and cinnamon sticks. Place over medium heat and gently simmer for 3 minutes, stirring occasionally to dissolve the sugar. Turn off the heat and allow the mixture to cool until it is lukewarm – this prevents the eggs from scrambling later. (20 minutes)
03
Step
5 mins
Temper the eggs: Take 3 tablespoons of the lukewarm milk mixture and slowly drizzle it into the lightly beaten eggs, whisking constantly to combine. This gradual warming of the eggs is crucial for a smooth, creamy custard.
04
Step
2 mins
Remove the cinnamon sticks from the milk mixture and discard. Gradually whisk the tempered egg mixture into the remaining lukewarm milk mixture until fully incorporated.
05
Step
3 mins
Pour the custard mixture evenly into ramekins. Place the ramekins in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins – this creates a gentle, moist cooking environment known as a bain-marie.
06
Step
40 mins
Bake in the preheated oven for approximately 40 minutes, or until the tops of the custards are lightly browned and set, but still with a slight jiggle in the center. Keep an eye on the water level in the bain-marie, adding more hot water as needed to prevent it from drying out.
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Vito Dubuque
Jun 27, 2025The tip about tempering the eggs was a lifesaver! My custards were so smooth and creamy. Thank you for sharing this recipe!
Earlene Carter
Jun 25, 2025This recipe is fantastic! My family loved the Jericallas. The instructions were clear, and the custards came out perfectly creamy.
Beth Schneider
Jun 16, 2025I tried this recipe, and it brought back memories of my grandmother's cooking. The flavor is authentic and delicious!