Jericallas (Mexican creme brulee)

    55 min

    Jericallas is a dessert from the Mexican city of Guadalajara. According to legend, it was invented by nuns in an orphanage in the 19th century.

    3 people made this

    Serves: 10 

    • 950ml whole milk
    • 200g caster sugar
    • 1 teaspoon vanilla extract
    • 2 cinnamon sticks
    • 5 eggs

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas 6.
    2. In a small saucepan add milk, sugar, vanilla and cinnamon. Simmer over medium heat for 3 minutes then turn off the hob and let cool till lukewarm.
    3. Beat eggs with a fork in a small bowl. Add 3 tablespoons of this to the milk mixture and stir to combine.
    4. Strain remaining milk into a large bowl and discard cinnamon. Add egg mixture and beat to combine.
    5. Tip mixture into ramekins and place them in a large roasting tin. Add enough water so it comes up half way of the sides of the ramekins.
    6. Bake till tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, and add more water if needed.

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