Jericalla (Guadalajara Baked Custard with Toasted Top)
A soft vanilla and cinnamon baked custard from Guadalajara, with a freckled, caramelised top.
- Time1 hr 10
- LevelEasy
- Costabout £0.42 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
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Method
- 1
Heat the oven to 160°C (140°C fan). Boil a kettle. Have a 1.5 L ovenproof dish and a deep roasting tin ready.
- 2
Warm the milk with the cinnamon stick until steaming, not boiling. Leave to infuse for 10 minutes, then remove the stick.
10 min - 3
Whisk the eggs, sugar and salt together until the sugar dissolves. Slowly pour in the warm milk, whisking, then stir in the vanilla.
- 4
Strain into the dish. Stand it in the roasting tin and pour hot water around it to come halfway up the sides.
- 5
Bake for 50 minutes, until set but still with a gentle wobble in the middle.
50 min - 6
Cool for 20 minutes. Brown the top under a very hot grill for 2 to 3 minutes until freckled with dark spots. Serve warm or chilled.
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.