Jericalla

The story

Associated with Guadalajara, Jalisco, Jericalla developed through practical cooking, local produce and the social occasion on which it was served. Its defining character comes from guadalajara-style baked custard. Success depends on controlling seasoning, moisture and texture so the principal ingredient remains clear. The dish remains visible through market eating, family meals, regional celebrations and holiday tables. Those occasions have kept its techniques and expected accompaniments familiar across generations.

Ingredients

• Main
• 750 ml whole milk
• 6 piece egg yolk
• 160 g caster sugar
• 1 piece cinnamon stick
• 2 tsp vanilla extract

Method

1. Prepare the caramel and oven

   Heat the oven to 160°C / 320°F. Melt the sugar slowly in a dry pan until amber, then pour it into the moulds before it turns dark.

   Look for: The caramel should be amber, glossy and fluid. Tip: Use a water bath so the custard sets gently without splitting. Avoid: Do not stir the caramel once it melts; swirl the pan instead to prevent crystallising.

2. Make the custard

   Blend or whisk the dairy, eggs and vanilla just until smooth, then strain for a finer texture.

   Look for: The mixture should be smooth with no egg streaks. Tip: Straining is the trick for a restaurant-smooth Mexican custard. Avoid: Avoid over-whisking because too much foam gives a bubbly top.

3. Bake gently

   Pour into the caramel-lined mould and bake in a hot water bath until just set with a slight wobble in the centre.

   Look for: The centre should tremble softly, not slosh. Tip: Cover loosely with foil if the top colours too quickly. Avoid: Do not bake until firm; carry-over heat finishes the set.

4. Chill fully

   Cool to room temperature, then chill for at least 4 hours before unmoulding.

   Look for: The custard should feel cold and firm around the edge. Tip: Run a thin knife round the edge and dip the base briefly in warm water. Avoid: Do not unmould while warm or it may collapse.

5. Serve

   Turn out onto a plate so the caramel runs over the top.

   Look for: The sauce should coat the custard naturally. Tip: Serve simply, as the smooth texture is the point. Avoid: Avoid adding extra sauce before tasting; the caramel is already sweet.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.