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Baked jericalla custard in a white ramekin showing a deep brown toasted top and a spoon resting on a wooden board

Jericalla: Guadalajara's Baked Cinnamon Custard Cups

A baked cinnamon-milk custard from Guadalajara with a toasted brown top, made without a water bath or caramel sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Mexican
Calories: 252
Ingredients Method Notes

Ingredients
  

  • 720 ml whole milk (3 cups)
  • 1 cinnamon stick Mexican canela if available
  • 150 g granulated sugar (3/4 cup)
  • 4 eggs large; at room temperature
  • 2 egg yolks at room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Method
 

Infuse the milk
  1. Pour the milk into a 2-quart / 1.9L saucepan, add the cinnamon stick, and warm over medium heat until steaming, about 5 minutes. Don't let it boil.
  2. Remove from heat, cover, and let the milk steep for 15 minutes so it picks up the cinnamon flavor. Discard the cinnamon stick.
Make the custard base
  1. Heat the oven to 350 F / 175 C.
  2. In a mixing bowl, whisk the eggs, egg yolks, sugar, vanilla, and salt together until just combined and smooth, not foamy.
  3. Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly, to temper the eggs without scrambling them.
  4. Strain the mixture through a fine-mesh sieve into a spouted bowl to catch any cooked egg bits.
Bake and chill
  1. Divide the custard among six 150 ml / 5 oz ramekins, filling each about 3/4 full. Set the ramekins on a sheet pan.
  2. Bake uncovered, without a water bath, for 40 to 45 minutes, until the tops are deep golden brown and the custard jiggles slightly in the center but no longer looks liquid.
  3. Cool the ramekins on a rack for 30 minutes, then chill in the fridge for at least 3 hours, or overnight, before serving cold.

Notes

  • Temper the eggs slowly with warm milk to avoid a grainy, scrambled texture.
  • Strain the custard base through a fine-mesh sieve for the smoothest set.
  • Bake uncovered on purpose. Covering the ramekins stops the top from browning.
  • Chill at least 3 hours before serving; the custard firms up as it cools.