Okay, listen up! If you’ve never had Typical Jericallas from Guadalajara Jalisco, you are seriously missing out. This isn’t just *any* dessert; it’s a little piece of Jalisco sunshine, a sweet hug in a ramekin! Think of it like flan’s slightly less fussy, equally delicious cousin, or maybe a crème brûlée that decided to go on a Mexican vacation. Growing up, my Abuela would make these for every single family get-together. The smell of warm milk and cinnamon filling her kitchen is one of my strongest childhood memories. They’re a staple in Guadalajara, sold in little shops and by street vendors, and every bite just feels like home. There’s something so comforting about that creamy texture and the hint of caramelized top. Trust me, once you try making these Typical Jericallas from Guadalajara Jalisco, you’ll understand why they’re so beloved.
Why You’ll Love These Typical Jericallas from Guadalajara Jalisco
So, why bother making these amazing Typical Jericallas from Guadalajara Jalisco yourself? Let me tell you, it’s totally worth it! They’re surprisingly simple to whip up, and the payoff is huge. Seriously, that first creamy, sweet bite? Pure bliss!
- They taste like a little piece of Mexico! Authentic flavor that’ll transport you straight to Guadalajara.
- Super easy ingredients. You probably have most of this stuff in your kitchen right now.
- That texture! It’s silky smooth and just melts in your mouth.
- They look fancy, but they’re really not hard to make. Impress your friends and family!
- Perfect for making ahead of time. They need to chill anyway, so they’re great for parties.
Ingredients for Authentic Typical Jericallas from Guadalajara Jalisco
Alright, let’s talk ingredients. Nothing crazy here, just simple stuff that comes together like magic for these Typical Jericallas from Guadalajara Jalisco. You’ll need:
- 1 liter whole milk (whole milk is key for richness!)
- 1 cinnamon stick (a good-sized one!)
- 1 cup granulated sugar
- 1 tablespoon vanilla extract (the good stuff if you have it!)
- 5 large egg yolks (separate those eggs carefully!)
Equipment Needed for Making Typical Jericallas from Guadalajara Jalisco
You don’t need a ton of fancy gadgets for these Typical Jericallas from Guadalajara Jalisco, which is great! Here’s what you’ll want to have handy:
- A medium saucepan (for heating the milk)
- A whisk (your best friend for this!)
- A heatproof bowl (for mixing the yolks and sugar)
- A fine-mesh strainer (important for that smooth texture!)
- Individual ramekins or a large baking dish (whatever you want to bake them in)
- A larger baking pan (for the water bath!)
How to Prepare Authentic Typical Jericallas from Guadalajara Jalisco
Okay, deep breath! Making Typical Jericallas from Guadalajara Jalisco might sound a little intimidating with the water bath and everything, but I promise it’s totally manageable. Just take it step-by-step, follow along, and you’ll have these creamy beauties cooling in no time. It’s all about gentle heat and patience, which is kind of a good life lesson too, right?
Step-by-Step Guide to Typical Jericallas from Guadalajara Jalisco
Here’s where the magic happens! We’re going to walk through each part of making these delicious Typical Jericallas from Guadalajara Jalisco. Don’t rush it, enjoy the process!
Preparing the Milk Base for Typical Jericallas from Guadalajara Jalisco
First things first, let’s get that milk flavored up! Grab your saucepan and pour in your liter of whole milk. Toss in that cinnamon stick. Now, put it over medium heat. You want to heat it gently until it just starts to simmer around the edges. Don’t let it boil like crazy! As soon as you see those little bubbles forming, take it off the heat. Let that cinnamon stick hang out in the warm milk for about 10 minutes. This lets all that lovely cinnamon flavor infuse. After 10 minutes, pull out the cinnamon stick and toss it. The milk should smell amazing right about now!
Combining Ingredients for Typical Jericallas from Guadalajara Jalisco
While your milk is steeping, whisk together your sugar, vanilla extract, and those beautiful egg yolks in a heatproof bowl. Whisk them really well until they’re nice and combined. Now for a slightly tricky part: you need to temper the eggs. This means slowly adding the warm milk to the egg mixture while whisking constantly. Do it super slowly at first, maybe just a tablespoon at a time, while you keep whisking. This gradually warms up the yolks so they don’t scramble when you add the rest of the milk. Once you’ve added about a quarter of the milk this way, you can start pouring the rest in a steady, thin stream, still whisking the whole time. Whisk until everything is totally combined and smooth.
Baking Typical Jericallas from Guadalajara Jalisco in a Water Bath
This is the secret to that silky-smooth texture! Preheat your oven to 350°F (175°C). Grab your individual ramekins or your large baking dish and place them inside a bigger baking pan. Now, strain the milk and egg mixture into your ramekins or dish. Straining is important to get rid of any little bits of cooked egg or impurities – we want smooth! Carefully pour hot water into the larger baking pan, making sure it comes about halfway up the sides of your ramekins or dish. This water bath creates a gentle, even heat that cooks the custard perfectly and prevents it from cracking or getting rubbery. Carefully place the whole setup into your preheated oven.
Bake for 30-40 minutes. How long exactly depends on your oven and the size of your dishes. You’ll know they’re done when the centers are just set but still have a little wobble to them when you gently jiggle the pan. They’ll firm up more as they cool.
Cooling and Chilling Typical Jericallas from Guadalajara Jalisco
Once they’re out of the oven, *carefully* lift the ramekins or dish out of the hot water bath. Let them cool completely on a wire rack at room temperature. This is crucial! Don’t skip this step. Once they’re fully cooled, cover them (plastic wrap is good for individual ramekins) and pop them in the fridge. They need to chill for at least 2 hours, but honestly, they’re even better if you can let them chill overnight. This chilling time is essential for them to set up properly and for the flavors to really meld. Serve them cold and get ready for a treat!
Tips for Perfect Typical Jericallas from Guadalajara Jalisco
Making these Typical Jericallas from Guadalajara Jalisco is pretty straightforward, but a few little tricks can make them absolutely perfect! First off, don’t skip the straining step after you mix everything. It gets rid of any little bits that could make your custard less smooth. Also, be patient with the water bath! It really is the key to that creamy texture. Make sure the water is hot when you add it to the pan, but be careful not to splash any into your jericallas!
If you love that slightly burnt, caramelized top like traditional jericallas often have, you can get it easily! Just before serving, place the chilled ramekins on a baking sheet and pop them under a broiler for a minute or two. Watch them like a hawk though – sugar burns fast! You just want those tops to get bubbly and slightly browned. It adds such a nice contrast to the smooth custard.
Ingredient Notes and Substitutions for Typical Jericallas from Guadalajara Jalisco
Okay, let’s chat ingredients for these Typical Jericallas from Guadalajara Jalisco. Using whole milk is really important here. The fat content gives you that rich, creamy texture you want. Skim or low-fat milk just won’t give you the same result, sorry! As for vanilla, use a pure vanilla extract if you can; it makes a difference.
Eggs are pretty non-negotiable, especially the yolks. They provide the structure and richness. I don’t really recommend trying to substitute them in this particular recipe. The cinnamon stick is traditional, but if you only have ground cinnamon, you could try adding a pinch (maybe 1/4 teaspoon?) to the milk while it heats, but definitely strain it out well before adding to the eggs.
Frequently Asked Questions About Typical Jericallas from Guadalajara Jalisco
Got questions about making these delightful Typical Jericallas from Guadalajara Jalisco? Totally normal! Here are a few things folks often ask:
Q: What’s the difference between jericallas and flan?
A: They’re definitely similar! Both are creamy custards, but traditional flan usually has a caramel sauce on the bottom and is often baked in a larger mold and then inverted. Jericallas are typically baked in individual dishes and often have that slightly caramelized top, but no poured caramel sauce. They also tend to be a little less dense than some flan recipes.
Q: My jericallas didn’t set properly, what happened?
A: Oh no! This can happen if they didn’t bake long enough or if they didn’t chill for long enough. Make sure you’re baking until the centers are just set but still a little wobbly, and definitely give them plenty of time in the fridge – at least 2 hours is a minimum, overnight is better!
Q: Can I make a big batch of the custard mixture ahead of time?
A: You can definitely make the custard mixture a few hours ahead of time and keep it covered in the fridge before straining and baking. Just give it a gentle whisk before pouring into the ramekins.
Q: Can I use a different type of milk?
A: I really, really recommend using whole milk for these Typical Jericallas from Guadalajara Jalisco. The richness from the fat is key to the texture. Using lower-fat milk will likely result in a less creamy and less satisfying dessert.
Storage and Reheating Typical Jericallas from Guadalajara Jalisco
Storing your leftover Typical Jericallas from Guadalajara Jalisco is super easy! Just cover the ramekins tightly with plastic wrap and keep them in the fridge. They’ll stay good for 3-4 days, if they last that long! As for reheating, I really don’t recommend it. Jericallas are meant to be served chilled. Reheating can mess with that lovely creamy texture and you might end up with something a bit rubbery. Enjoy them cold!
Estimated Nutritional Information for Typical Jericallas from Guadalajara Jalisco
Okay, so while we’re focusing on deliciousness here, I know some of you like to keep an eye on the nutritional side of things. This is just an estimate for one serving of these Typical Jericallas from Guadalajara Jalisco, based on the ingredients listed. Remember, it’s not an exact science, especially in home cooking, but it gives you a general idea!
- Serving Size: 1 serving
- Calories: Around 300
- Sugar: About 35g
- Sodium: Roughly 50mg
- Fat: Approximately 12g
- Saturated Fat: About 6g
- Unsaturated Fat: Around 4g
- Trans Fat: 0g (yay!)
- Carbohydrates: Roughly 40g
- Fiber: 0g (it’s a creamy dessert, not a salad!)
- Protein: About 8g
- Cholesterol: Around 180mg
So, yeah, it’s a treat! But a delicious, totally worth-it treat for those special moments.
Go Make Some Jericallas!
Alright, lovely people, you’ve got the recipe, you’ve got the tips, now go make some magic happen in your kitchen! Seriously, whipping up a batch of these Typical Jericallas from Guadalajara Jalisco is such a rewarding experience, and eating them? Even better! I’d absolutely LOVE to hear how yours turn out. Did you get that perfect little wobble? Did you try the broiler trick for the top? Leave a comment below and tell me all about it, or even better, rate the recipe! Happy baking!
Print
Authentic Typical Jericallas: 5 eggs, pure bliss
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A traditional Mexican dessert from Guadalajara, Jalisco, similar to flan or creme brulee.
Ingredients
- 1 liter milk
- 1 cinnamon stick
- 1 cup sugar
- 1 tablespoon vanilla extract
- 5 egg yolks
Instructions
- Preheat oven to 350°F (175°C).
- Heat milk with cinnamon stick in a saucepan until it simmers. Remove from heat and let it steep for 10 minutes. Remove cinnamon stick.
- Whisk together sugar, vanilla extract, and egg yolks in a bowl until well combined.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Strain the mixture into individual ramekins or a large baking dish.
- Place the ramekins or dish in a larger baking pan and fill the larger pan with hot water halfway up the sides of the ramekins/dish.
- Bake for 30-40 minutes, or until the centers are set but still slightly wobbly.
- Remove from the oven and let cool completely before refrigerating for at least 2 hours.
- Serve chilled.
Notes
- You can sprinkle a little cinnamon on top before serving.
- Jericallas are often served with a slightly caramelized top, which you can achieve by placing them under a broiler for a minute or two before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 180mg
Keywords: Jericallas, Guadalajara, Mexican dessert, custard, flan, creme brulee