Dessert: Mexico – Bajio Mexico — Aguascalientes – Jericallas (Baked Milk Custard)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 2 hrs 30 min

Total 3 hrs 25 min

Ingredients

- 3 cups (720 ml) whole milk
- 1 cup (240 ml) evaporated milk
- 6 large eggs, approx. 10.5 oz (300 g)
- 3/4 cup (150 g) granulated sugar (for custard)
- 6 tbsp (90 g) granulated sugar (for caramelizing tops; ~1 tbsp per ramekin)
- 1 cinnamon stick (about 2–3 in / 5–7.5 cm)
- 1/4 tsp (1.5 g) ground cinnamon
- 1 tsp (5 ml) pure vanilla extract
- Pinch of fine salt
- 2 tbsp (30 g) unsalted butter, softened (for greasing ramekins)

Instructions

Short Description:
A rich, silky baked custard from Aguascalientes with a gentle cinnamon aroma and a signature caramelized crust on top. Served chilled, the interior is creamy while the top develops a thin, golden sugar crust.

Regional Notes:
This Aguascalientes version emphasizes a very creamy texture from a mix of whole and evaporated milk and a light cinnamon infusion. Unlike some flan-like preparations, Jericallas are traditionally baked in shallow dishes and finished with a caramelized crust on top rather than a pour-over caramel underneath, giving them their distinctive appearance and flavor.

1. Preheat oven to 350°F (175°C). Place six shallow ramekins (6–8 oz / 180–240 ml capacity) on a baking tray or shallow roasting pan. Grease the inside of each ramekin with a thin layer of the softened butter.
2. In a medium saucepan, combine the whole milk, evaporated milk, cinnamon stick, and half of the custard sugar (about 6 tbsp / 75 g). Warm over medium heat just until it begins to steam and small bubbles form at the edge (do not boil). Remove from heat and let the cinnamon stick steep for 8–10 minutes to infuse a subtle cinnamon flavor. Remove and discard the cinnamon stick.
3. While the milk steeps, whisk the eggs in a large bowl with the remaining custard sugar (about 3 tbsp / 75 g), ground cinnamon, vanilla extract, and a pinch of salt until smooth and lightly blended.
4. Temper the eggs: slowly pour about 1/2 cup (120 ml) of the warm milk into the egg mixture while whisking constantly to raise the eggs' temperature. Continue adding the warm milk in a steady stream, whisking until fully combined.
5. Strain the custard mixture through a fine-mesh sieve into a pouring jug to remove any foam or bits and ensure a silky texture. Pour the strained custard evenly into the prepared ramekins.
6. Create a water bath: carefully pour hot (not boiling) water into the baking tray around the ramekins until it reaches about halfway up the sides of the ramekins. This ensures gentle, even baking.
7. Bake for 30–40 minutes, or until the custards are mostly set but still have a slight jiggle in the center. Times vary with ramekin size and oven; start checking at 25 minutes. The tops should be lightly golden.
8. Remove the ramekins from the water bath and set on a wire rack to cool for 20–30 minutes at room temperature. Then refrigerate uncovered for at least 2 hours (overnight is fine) to fully set and chill.
9. To form the caramelized crust: sprinkle approximately 1 tbsp (15 g) granulated sugar evenly over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until a thin, golden, crackly crust forms (about 1–2 minutes per ramekin). If you do not have a torch, place the sugared ramekins under a very hot broiler 3–5 in (7–12 cm) from the heat for 1–3 minutes, watching constantly to avoid burning.
10. Let the caramel cool and harden 1–2 minutes before serving. Optionally garnish with a light dusting of ground cinnamon or a small cinnamon stick. Serve chilled.