Mexican Jericallas: A Creamy Dessert with a Burnt Caramel Twist

Discover how to make Mexican jericallas, a traditional dessert with a creamy texture and caramelized top. This easy homemade recipe from www.bbrecipes.com blends simplicity with rich flavor. A must-try for any sweet tooth craving authentic cooking.

Introduction

If you’re a fan of creamy desserts like flan or crème brûlée, you’re in for a treat. Mexican jericallas offer the perfect balance of smooth custard and a subtly burnt caramel top that brings out a smoky sweetness with every bite. Hailing from the beautiful city of Guadalajara, Mexico, Mexican jericallas have become a beloved dessert served in both homes and restaurants alike.

What makes this dish stand out isn’t just its rustic charm or creamy interior—it’s the unique process of baking it until a golden (or sometimes lightly charred) crust forms on top. Unlike flan, there’s no caramel poured into the base of the ramekin. Instead, the custard caramelizes naturally, creating that signature flavor and texture that defines Mexican jericallas.

This dessert is easy to prepare, made with just a handful of ingredients, and offers high reward with minimal effort. Whether you’re new to Mexican cooking or looking for a new go-to recipe, this dish is a satisfying way to explore tradition with a twist.

Ingredients

You only need simple pantry staples to make this iconic recipe:

Ingredient	Amount
Whole milk	4 cups
Eggs	5 large
Granulated sugar	1/2 cup
Pure vanilla extract	1 tbsp
Ground cinnamon	1/2 tsp
Lemon peel (optional)	1 strip (about 2″)
Salt	Pinch

Tip: For richer protein content and creaminess, you can substitute 1 cup of milk with heavy cream.

Nutrition Facts (Per Serving – Serves 6)

Nutrient	Amount
Calories	240
Protein	8g
Carbohydrates	26g
Sugars	22g
Total Fat	11g
Saturated Fat	5g
Sodium	75mg
Fiber	0g

While not a meat recipe, this dessert still contributes protein thanks to the milk and eggs, making it a satisfying end to any meal.

Preparation Instructions

Follow these simple steps to achieve perfect Mexican jericallas every time:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Place six ramekins in a deep baking dish that will serve as a water bath (bain-marie).

Step 2: Infuse the Milk

In a medium saucepan, heat the milk with the lemon peel and ground cinnamon until it’s just about to simmer. Remove from heat and allow it to cool slightly, letting the flavors infuse for about 10 minutes. Discard the lemon peel.

Step 3: Make the Custard Base

In a mixing bowl, whisk the eggs, sugar, salt, and vanilla extract until well combined but not frothy. Slowly add the warm milk, whisking constantly to prevent the eggs from scrambling.

Step 4: Strain and Pour

For the smoothest custard, strain the mixture through a fine mesh sieve. Pour evenly into the prepared ramekins.

Step 5: Bake

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 45–55 minutes or until the tops are set and browned, and a knife inserted near the center comes out mostly clean.

Step 6: Cool and Chill

Let the jericallas cool in the water bath. Once cooled to room temperature, refrigerate for at least 2 hours before serving.

Serving Suggestions

Mexican jericallas are delightful on their own but can be elevated with creative serving ideas:

• Sprinkle with a dash of cinnamon or nutmeg before serving.
• Serve with fresh berries or mango slices for a fruity contrast.
• Add a dollop of whipped cream or a scoop of vanilla ice cream.
• Drizzle a spoonful of cajeta (Mexican goat milk caramel) on top for added indulgence.

This versatile dish fits perfectly at dinner parties, holiday feasts, or casual weeknight desserts.

Pro Tips

Make your Mexican jericallas flawless every time with these expert cooking tips:

• Don’t overmix: Whisk just until combined to avoid air bubbles in the custard.
• Use whole milk: It gives the best balance of creaminess and structure.
• Let it brown: The slightly burnt top is part of what makes this recipe authentic.
• Use a water bath: This ensures even cooking and prevents cracking.
• Strain the mixture: A mesh sieve eliminates curdled egg bits and ensures a silky finish.

Variations

Want to put a twist on the traditional Mexican jericallas? Try these fun alternatives:

Chocolate Jericallas

Add 2 tablespoons of cocoa powder to the milk while heating for a chocolatey spin.

Coconut Jericallas

Replace 1 cup of milk with coconut milk for a tropical variation.

Dairy-Free Option

Use unsweetened almond milk and a dairy-free cream substitute for a lactose-free alternative.

Espresso Infused

Add a teaspoon of instant espresso powder to the milk for a mocha-inspired version.

Each variation keeps the core method intact but adds personality and creativity to your recipe.

Frequently Asked Questions (FAQ)

Q: Can I use skim milk instead of whole milk?
A: You can, but the texture will be lighter and less creamy. Whole milk is preferred for authenticity.

Q: Do I need ramekins?
A: Ramekins are ideal, but you can use small oven-safe bowls or jars as long as they’re heat-resistant.

Q: How long do jericallas keep?
A: Store them in the refrigerator, covered, for up to 4 days.

Q: Can I freeze them?
A: Freezing is not recommended as the texture may become grainy.

Q: What’s the origin of jericallas?
A: Mexican jericallas originated in Guadalajara in the 19th century, inspired by Spanish custards but made distinct with native twists like cinnamon and burnt tops.

Conclusion with Call-to-Action

Whether you’re craving something sweet, creamy, and comfortingly simple or you’re looking to expand your global dessert repertoire, Mexican jericallas are a must-make. This traditional custard offers bold flavor with very little fuss, proving that classic dishes don’t have to be complicated to be memorable.

Try making Mexican jericallas today and taste the rich heritage of Jalisco in every spoonful. Don’t forget to leave a comment with your results and explore more traditional and modern recipes at www.bbrecipes.com go-to destination for easy, flavorful, and global home cooking.

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