• Home
• Recipes
• Baking and desserts
• Mexican jericallas

Mexican jericallas

• Karla Zazueta

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

plus chilling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Jericallas is a cold dessert similar to creme brûlée or crema catalana (but lighter). It's from Guadalajara, Jalisco, and is usually sold by street vendors

Gluten free

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Crema Catalana

A star rating of 0 out of 5.0 ratings

Miso crème brûlée

A star rating of 0 out of 5.0 ratings

Orange and tequila crème caramel

A star rating of 0 out of 5.0 ratings

Try Mexican Jericallas, then discover our Mexican salad, birria tacos, Mexican chicken mole, Mexican BBQ fish or pork pibil (cochinita pibil).

"I used to eat jericallas when I visited my grandma in Sinaloa. Every time we went to the city market we would buy them from a lady who would make them just right."

Karla Zazueta grew up in Baja California, in the north of Mexico. When she moved to the UK 20 years ago, she brought all her family’s recipes that had been passed down through the generations with her. As well as writing about food and Mexican traditions, Karla runs cookery classes from her home and hosts regular sold-out supper clubs in venues across London. Her cookbook of family recipes, Norteña, is available now.

Mexican jericallas recipe

Ingredients

Nutrition

• 300ml whole milk

• 50ml evaporated milk

• 50g caster sugar

• 1 cinnamon stick

• 1 tsp vanilla extract

• 3 eggs

  at room temperature

Nutrition: per serving

• kcal176
• fat8g
• saturates4g
• carbs18g
• sugars18g
• fibre0g
• protein9g
• salt0.3g

Ad

Method

• step 1

  Pour both milks into a pan, then add the sugar, cinnamon and vanilla. Heat over a medium-low heat, stirring constantly. As soon as it starts to bubble at the edges, turn off the heat and set aside for 10 mins to cool.

• step 2

  Meanwhile, whisk the eggs in a bowl. Strain the cooled milk mixture through a sieve, then add to the eggs, combine well then pour the mixture into a jug.

• step 3

  Heat the oven to 180C/160C fan/gas 4. Pour the custard into four 150ml ovenproof ramekins. Put them into a deep baking tray or roasting dish, big enough to fit them with some space between. Carefully, pour hot water into the tray, making sure it reaches halfway up the ramekins.

• step 4

  Bake for 30 mins then remove from the oven. Heat the grill to medium and put the jericallas under for 2 mins until they form caramelised spots. Set them aside to cool to room temperature, then chill for 2 hrs before serving cold.

More Mexican-inspired recipes.

Authors

Karla Zazueta

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue