Dessert: Mexico – Jalisco – Jericalla (Caramelized Milk Custard)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Additional 20 min

Total 1 hr 25 min

Ingredients

- 4 cups (960 ml) whole milk
- 3/4 cup (150 g) granulated sugar, for the custard
- 6 large eggs, approx. 50 g each (300 g total)
- 2 tsp (10 ml) vanilla extract
- 1 cinnamon stick
- 1/8 tsp (1 g) fine salt
- 3 tbsp (38 g) granulated sugar, for the top
- 1 tbsp (14 g) unsalted butter, softened (for greasing ramekins)
- 6 small ramekins (6 oz / 180 ml each)

Instructions

Short Description:
A silky baked custard from Jalisco made with milk, eggs, sugar, vanilla, and cinnamon, finished so the top becomes caramelized and lightly browned. Traditionally served warm or chilled in small ramekins.

Regional Notes:
This Jalisco version is baked in individual small ramekins and finished so the surface caramelizes (often by raising oven heat or broiling briefly), producing a distinctive browned top rather than a poured caramel. It uses a simple milk-and-egg base flavored with cinnamon and vanilla, reflecting the classic home-style preparations of Western Mexico.

1. Preheat the oven to 325°F (160°C). Arrange a deep roasting pan so it can hold the filled ramekins in a water bath (bano maria).
2. Warm the milk and cinnamon: in a medium saucepan, combine the whole milk and the cinnamon stick. Heat over medium until just below simmering (small bubbles at the edge), then remove from heat. Cover and steep 10 minutes to infuse. Remove the cinnamon stick.
3. Whisk eggs and sugar: in a bowl, whisk the 6 large eggs with 3/4 cup (150 g) granulated sugar and the salt until combined but not frothy. Stir in the vanilla extract.
4. Temper the eggs: slowly pour about 1 cup (240 ml) of the warm milk into the egg mixture, whisking constantly. Gradually whisk in the remaining milk until smooth.
5. Strain and fill ramekins: strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits. Brush the inside of each ramekin with the softened butter, then divide the strained custard among the 6 ramekins.
6. Set in a water bath: place the ramekins in the prepared roasting pan and pour hot water into the pan until it comes halfway up the sides of the ramekins. Cover loosely with aluminum foil.
7. Bake gently: bake at 325°F (160°C) for 30–35 minutes, or until custards are mostly set but still slightly jiggly in the center.
8. Caramelize the top: remove the foil and carefully take the ramekins from the water bath. Sprinkle about 1/2 tsp of the reserved top sugar (total 3 tbsp divided) evenly over each custard (or distribute the 3 tbsp sugar among the ramekins). Increase oven temperature to 450°F (230°C) and return the ramekins to the oven, uncovered, for 6–10 minutes until the tops are deeply golden and caramelized. Watch closely to avoid burning. Alternatively, use a kitchen torch to caramelize the sugar evenly.
9. Cool and serve: remove ramekins from the oven and cool on a rack 15–20 minutes. Serve warm or refrigerate until chilled (2 hours) and serve cold. Jericalla is traditionally served in the ramekin, with the caramelized top as the characteristic finish.