Jalisco Jericalla

1. 1

   Bring milk and cinnamon sticks to a boil in a saucepan, stirring constantly so as not to scorch.

2. 2

   Reduce heat, and simmer for 10 minutes, add vanilla.

3. 3

   Remove from heat; cool.

4. 4

   Stir in sugar, and cook over low heat, stirring occasionally for 30 minutes.

5. 5

   Remove from heat and cool.

6. 6

   Meanwhile, beat egg yolks and add to cooled milk mixture.

7. 7

   Preheat oven to 350u00b0F.

8. 8

   Divide mixture among 8 heat-resistant dessert dishes or ramekins.

9. 9

   Bake in a water bath (bain marie) for 30 to 35 minutes or until a toothpick inserted in center of custard comes out clean.

10. 10

    Brown under broiler for 3 to 5 minutes or until tops are golden or use a Creme Brulee torch.

11. 11

    Refrigerate for 2 hours.

12. 12

    Un-mold onto dessert plates.

13. 13

    If you wish, you can garnish the plates with a raspberry sauce, a few fresh raspberries and a sprig of mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.