Jalisco Style Jericallas
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I was raised in Mexico and moved to Cali at age 13, some of the things I miss the most from my childhood is all the food and snacks I grew up eating. We recently took a trip back to Jalisco, husband loved the jericallas. It is a sweet custard, but the burnt part on top give it a unique flavor. We were back in Cali for two days and my husband was having jericalla withdraws haha so what did I do? I put my apron on and made him some jericallas.
4 cups milk
5 egg yolks
1 cup sugar
1 star anise
2 cinnamon sticks
Oven safe baking dish
6 Ramekins
In a pan, add milk, sugar, star anise, and cinnamon sticks. Let it boil but don’t let it burn! Once it has boiled let it simmer for 7 more minutes stirring every so often. Once it’s don’t let the milk rest to room temp (about 30 minutes) once your milk has cooled down, separate the egg yolks from the egg whites, slowly start mixing in the yolks to the milk, once that’s done strain the milk into a clean bowl. Pre heat your oven to 400°. Warm up water to use in your baking dish.
Add your mixture into the ramekins, once the water is warmed up, add the water to your baking dish, put the ramekins into the baking dish and put it in the oven, cook for 55 minutes, once the timer has gone off, turn your broiler on and put your jericallas close to get that burnt crust on top. Keep an eye on them, do not let them broiled longer than 7 minutes.
Jericallas is a beloved dessert from Jalisco, Mexico, known for its creamy texture and characteristic burnt caramelized crust on top. Beyond the classic ingredients of milk, egg yolks, sugar, cinnamon, and star anise, many locals emphasize the importance of timing and temperature to perfect the custard's consistency and achieve that signature burnt layer. When preparing Jericallas, allowing the infused milk to cool before mixing in the yolks helps prevent curdling—ensuring a smooth final texture. From my experience recreating this dessert, using fresh cinnamon sticks and whole star anise really enhances the aromatic depth, giving Jericallas its warm, inviting spice notes. The slow simmering phase is crucial to infuse these flavors fully without letting the milk scorch. Also, baking the ramekins in a water bath creates gentle, even heat, which is key for achieving a silky custard. When broiling for the burnt top, it’s best to stay close and watch carefully since the sugar caramelizes quickly and can easily burn if left too long. This burnt caramelization adds a subtle bitterness that perfectly balances the sweet custard underneath, making Jericallas truly unique compared to other custards. In Jalisco, Jericallas is often enjoyed as an afternoon treat or dessert during celebrations, paired with a cup of strong coffee or atole. Trying this recipe is a wonderful way to connect with Mexican culinary traditions and bring a bit of Jalisco’s warmth to your kitchen.
