Jericalla con Canela y Naranja (Orange Cinnamon Baked Custard)
Guadalajara's famous baked custard, scented with cinnamon and orange, with a lightly toasted, speckled brown top.
- Time1 hr plus chilling
- LevelEasy
- Costabout £0.33 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Boil the kettle. Have six ramekins and a deep roasting tin ready.
- 2
Heat the milk with the cinnamon stick and orange zest strips until steaming. Leave to infuse for 15 minutes, then lift out the cinnamon and zest.
15 min - 3
Whisk the eggs, sugar, vanilla, salt and finely grated orange zest until smooth but not frothy. Pour in the warm milk slowly, whisking, then strain into a jug.
- 4
Divide between the ramekins and sprinkle with the ground cinnamon. Stand them in the roasting tin and pour hot water round to come halfway up.
- 5
Bake for 35 to 40 minutes, until set with a gentle wobble and freckled brown on top.
40 min - 6
Cool, then chill for 2 hours. For a darker top, flash under a hot grill for 2 minutes before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
