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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Creamy cinnamon-vanilla custard beneath a dramatic blistered caramelized top creates a simple Mexican dessert with only a handful of ingredients and an irresistible contrast of textures. 🍮

Ingredients

• Cinnamon milk 🥛 dairy
• 🥛 750 ml whole milk (3 cups / 25 fl oz) dairy
• 🌿 1 large cinnamon stick
• 🍦 2 tsp vanilla extract
• 🍊 3 strips orange peel, optional
• 🧂 1 small pinch fine sea salt
• Custard 🍮
• 🥚 5 large eggs egg
• 🍬 130 g granulated sugar (⅔ cup / 4.6 oz)
• 🥛 120 ml evaporated milk (½ cup / 4 fl oz) dairy
• To finish 🍽️
• 🌿 Ground cinnamon
• 🍊 Fresh orange zest, optional
• 🍓 Fresh berries, optional
• 🌱 Fresh mint, optional

Preparation

• 1 Infuse the milk 🥛 Pour the whole milk into a saucepan and add the cinnamon stick, optional orange peel, and salt. Heat over medium-low heat until steaming and just beginning to simmer around the edges.
• 2 Rest the cinnamon mixture 🌿 Remove the saucepan from the heat, cover it, and leave the milk to infuse for 10 minutes. Remove the cinnamon stick and orange peel, then stir in the vanilla.
• 3 Whisk the eggs 🥚 Place the eggs and sugar in a large bowl. Whisk gently until evenly combined and slightly lighter in color, avoiding vigorous beating that would create excessive foam.
• 4 Add the evaporated milk 🥛 Whisk the evaporated milk into the egg mixture until smooth. Keep the movement gentle so the finished custard remains dense and silky rather than airy.
• 5 Temper the custard ✨ Slowly pour approximately one-third of the warm cinnamon milk into the egg mixture while whisking continuously. Gradually add the remaining milk until completely combined.
• 6 Strain the mixture 🍮 Pour the custard through a fine sieve into a clean jug or bowl. Skim away any foam from the surface for a smoother finished texture.
• 7 Prepare the water bath 💧 Heat the oven to 170°C (340°F). Place oven-safe ceramic ramekins inside a deep roasting tray and divide the custard mixture evenly between them.
• 8 Add hot water 🔥 Pour hot water carefully into the roasting tray until it reaches approximately halfway up the outside of the ramekins. Avoid splashing water into the custard.
• 9 Bake until gently set 🍮 Bake for 35–45 minutes until the edges are set but the centers still wobble gently when the ramekins are moved. Remove them carefully from the water bath.
• 10 Burnish the tops 🔥 Heat the oven broiler to high. Place the ramekins close to the heat for 1–3 minutes until the surfaces develop dark golden and almost charred patches. Watch continuously so the custard does not burn excessively.
• 11 Chill and serve ❄️ Allow the Jericalla to cool at room temperature, then refrigerate for at least 2 hours. Serve cold with a light dusting of cinnamon and optional fresh orange zest.

Timing details

Nutrition

Estimated values per serving.

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