Traditional Jericallas (Mexican Baked Custard)

Step 1: Infuse the Milk

1. Pour the milk into a saucepan.
2. Add the sugar and cinnamon stick.
3. Heat over medium heat, stirring occasionally until the sugar dissolves.
4. Bring just to a gentle simmer—do not let it boil vigorously.
5. Remove from the heat and stir in the vanilla extract.
6. Let the mixture cool until warm, then remove the cinnamon stick.

Step 2: Prepare the Egg Mixture

1. In a large bowl, whisk the eggs until smooth.
2. Slowly pour the warm milk into the eggs while whisking constantly. This prevents the eggs from scrambling.
3. Strain the mixture through a fine-mesh sieve for an extra-smooth custard.

Step 3: Fill the Ramekins

1. Preheat your oven to 400°F (200°C).
2. Divide the custard evenly among 8 oven-safe ramekins or small baking cups.

Step 4: Prepare the Water Bath

1. Place the filled ramekins in a deep baking pan.
2. Carefully pour hot water into the pan until it reaches about halfway up the sides of the ramekins.

Step 5: Bake

1. Bake for 45–50 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
2. During the last few minutes of baking, if your oven has a broiler, briefly broil the tops until they develop the traditional dark, caramelized spots. Watch carefully to avoid burning.

Step 6: Cool and Serve

1. Remove the ramekins from the water bath.
2. Let them cool to room temperature.
3. Refrigerate for at least 2 hours before serving for the best texture.
4. Sprinkle with a little ground cinnamon if desired.

Tips

• Whole milk creates the creamiest texture.
• Don’t skip the water bath—it helps the custards bake gently and evenly.
• For a richer dessert, replace 1 cup of the milk with heavy cream.
• Jericallas are traditionally served chilled, but they’re also delicious slightly warm.

Enjoy this authentic Mexican dessert with its creamy interior and signature caramelized top! 🍮