Jericalla (Guadalajara Baked Vanilla Custard)
A wobbly baked milk custard scented with vanilla and cinnamon, finished with a golden toasted top. Jalisco's answer to creme brulee.
- Time4 hr 15, including chilling
- LevelMedium
- Costabout £0.31 a head
- Oven150°C (130°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 150°C (130°C fan). Put six ramekins in a deep roasting tin and boil a kettle.
- 2
Warm the milk with the cinnamon stick in a saucepan until steaming but not boiling. Take off the heat, stir in the vanilla and leave for 10 minutes.
10 min - 3
Whisk the eggs, egg yolks, 100 g sugar and salt together until smooth but not frothy. Slowly pour in the warm milk, whisking. Strain through a sieve into a jug.
- 4
Pour the custard into the ramekins. Pour hot water into the tin to come halfway up the sides of the ramekins.
- 5
Bake for 35 to 40 minutes, until the custards are set at the edges with a slight wobble in the middle. Lift out and cool, then chill for at least 3 hours.
40 min - 6
Just before serving, sprinkle half a tablespoon of sugar over each custard. Caramelise with a kitchen blowtorch, or put under a very hot grill for 2 to 3 minutes until golden and bubbling.
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.