Guadalajara-Style Jericalla Custard – a delicious recipe with water, milk, sugar, cinnamon, vanilla, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees Fahrenheit.
2
In a heavy-bottomed pan, add a drizzle of water over medium heat.
3
Then add the milk, sugar, cinnamon, and vanilla while stirring constantly with a wooden spoon.
4
Place the egg yolks in a bowl. Have a whisk handy.
5
Once the milk boils, add a drizzle of hot milk to the egg yolks. Beat vigorously. Repeat 4 times.
6
Add the yolks to the milk and sugar while stirring.
7
Turn off the heat.
8
Pour into individual flan molds.
9
Place the flan molds in a baking pan and add plenty of water to the baking pan.
10
Bake on the middle rack of the oven for 45 minutes until golden.
11
Place on the top rack of the oven and raise the heat until the surface browns.
624
kcal
Calories
23
g
Fat
84
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: water, 1 liter whole milk, 1 cup sugar, 1 cinnamon stick, and more.
Yes, Guadalajara-Style Jericalla Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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