Welcome back family!
Today it snowed so much that I decided to make some jericallas to make me feel like I was in the warmth of Guadalajara. Have you tried them before? They taste like flan and panna cotta and baked like a creme brulee. Absolutely delicious!
Servings: 6 Jericallas
Ingredients:
1 1/2 cups WHOLE MILK
2/3 cups EVAPORATED MILK
1 tsp VANILLA
1/2 cup SUGAR
1 stick MEXICAN CINNAMON (break it up)
3 WHOLE EGGS (room temperature)
Instructions:
1-Preheat the oven to 350 Fahrenheit (180 Celsius).
2-In a pot over high heat pour and warm the MILK, EVAPORATED MILK, SUGAR and VANILLA. Break up the CINNAMON then add to the pot. DO NOT BOIL. We just need the sugar to dissolve and the milk to get warm. Keep stirring for approximately 3 minutes or until the milk sticks a little to the back of the spoon. Remove from stove. Set aside to cool.
3-Beat the eggs in a bowl. Set aside.
4-Once the milk is cold whisk together with the eggs.
5-Run the milk mixture through a colander to remove the cinnamon pieces.
6- Place small ramekins for the jericallas inside a baking dish. Fill each ramekin with the milk mixture about 3/4 full.
7-Pour hot water inside the large baking dish to cover half-way up the ramekin.
8-Place the baking dish in the oven. Bake for 30 to 40 minutes. Oven settings differ so check the jericallas after 25 minutes. Once a toothpick comes out clean it is done. IMPORTANT: The cooking time is for a convection oven. If you are not using a convection oven you will need to adjust the cooking time per your ovens settings.
9-Turn on the oven broiler. Broil the jericallas until golden brown. Oven settings differ so it could take from 3 to 5 minutes depending on the oven.
10-Carefully remove them from the oven and the baking dish. Let them cool on your kitchen counter. They can be refrigerated once cooled. Enjoy!
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