Dessert: Mexico – Pacific Coast Mexico (Nayarit) – Jericalla (Mexican Custard)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 4 hrs

Total 5 hrs 5 min

Ingredients

- 1/2 cup (100 g) granulated sugar, for caramel
- 1/2 cup (100 g) granulated sugar, for custard
- 3 cups (720 ml) whole milk
- 6 large eggs, approx. 300 g total (without shells)
- 1 vanilla bean, split and seeds scraped (or 1 tsp / 5 ml pure vanilla extract)
- 1 cinnamon stick (approx. 3 in / 7 cm)
- 1/4 tsp (1 g) ground cinnamon
- 1/8 tsp (0.5 g) fine salt
- 1 tbsp (14 g) unsalted butter, softened, for greasing ramekins
- Hot water, for the baking water bath (amount not required)

Instructions

Short Description:
Jericalla is a silky, egg-based custard from Nayarit with a distinctive slightly burnt, spotted top achieved by finishing under the broiler. It is gently flavored with local vanilla and cinnamon for a warm, aromatic finish.

Regional Notes:
This Nayarit version follows the local tradition of baking the custard in a water bath and then briefly broiling to produce a lightly scorched, thin top rather than a uniform caramel shell. Local vanilla and a cinnamon stick infused into the milk are central to the authentic flavor profile.

1. Preheat oven to 325°F (160°C). Place rack in middle position. Butter six 6-oz (180 ml) ramekins with the softened butter and set on a baking dish large enough to hold all ramekins with space between them.
2. Make caramel: In a small heavy saucepan, heat 1/2 cup (100 g) sugar over medium heat, swirling occasionally until it melts and turns a deep amber color (3–6 minutes). Working carefully, pour an equal amount of caramel into the bottom of each ramekin and tilt each to coat the bottom. Set ramekins aside.
3. Warm and infuse milk: In a medium saucepan combine 3 cups (720 ml) whole milk, the cinnamon stick, and the split vanilla bean with its seeds (or omit the bean and add 1 tsp / 5 ml vanilla extract later). Heat over medium until small bubbles form at the edge and steam rises (do not boil). Remove from heat, cover, and let steep 10 minutes to infuse.
4. Whisk eggs and sugar: In a bowl whisk together 6 large eggs (approx. 300 g), 1/2 cup (100 g) sugar for the custard, and 1/8 tsp (0.5 g) salt until smooth and slightly frothy.
5. Temper eggs: Remove the cinnamon stick and vanilla pod from the milk. If using vanilla extract, add it now. Slowly pour the warm milk into the egg mixture in a thin stream while whisking constantly to temper the eggs. Stir in 1/4 tsp (1 g) ground cinnamon.
6. Strain custard: Pass the custard through a fine-mesh sieve into a large liquid measuring cup or bowl to remove any coagulated egg bits and ensure a silky texture.
7. Fill ramekins and assemble water bath: Pour the strained custard evenly into the caramel-lined ramekins. Place ramekins in the baking dish and pour hot (but not boiling) water into the dish until it reaches halfway up the sides of the ramekins.
8. Bake in bain-marie: Cover the baking dish loosely with foil and bake at 325°F (160°C) for 35–45 minutes, or until the custard edges are set and the centers still jiggle slightly when the dish is gently shaken.
9. Broil for the burnt top: Carefully remove the ramekins from the water bath and transfer them to a rimmed baking sheet. Preheat the oven broiler to high and place the ramekins on a middle-to-upper rack about 6–8 inches (15–20 cm) from the broiler. Broil 1–3 minutes, watching constantly, until the tops develop small browned or lightly charred spots—this creates the characteristic jericalla finish. Alternatively, use a kitchen torch for precise spotting.
10. Chill and serve: Let cool to room temperature, then refrigerate at least 4 hours (or overnight) to fully set. Serve chilled directly in the ramekins to display the broiled top; if you prefer a more flan-like presentation, run a thin knife around the edge and invert onto a plate so the caramel coats the custard.