When you think of traditional Mexican desserts, most people are familiar with Flan. However where my husband is from, Guadalajara Mexico, there is a slight variation of this dessert that is native to this city, Jericallas. When I asked my husband what type of dessert to make for Sunday dinner, he immediately said Jericallas. I had made them once before, but did not photograph them, so this was the perfect opportunity to get the recipe on the blog. My husband and I have been married for 6 years, but we haven’t made it to his hometown yet. Hopefully soon we can make a trip and visit his family, or should I say very large family that still lives in Mexico.
Jericallas, can be described as a cross between a flan and creme brulee. They have a custard like texture similar to flan, and a burned top like creme brulee. The story of how Jericallas originated are said to be from a Nun who wanted to feed the children at her orphanage a dessert made with milk. She combined milk, eggs, sugar and cinnamon, and baked it, but then forgot they were in the oven. The top of the dessert ended up getting burned, but she still fed it to the children and they really liked it.
When making the Jericallas, if you are able to use Mexican vanilla and cinnamon sticks, you’ll get deeper flavors. I did not have these on hand this time around and used regular vanilla extract and cinamon sticks. The flavor was more mild, but still delicious. Also be sure to allow the mixture to cool before mixing the eggs, or they will get cooked prior to baking. Additionally, the Jericallas need to be baked in a water bath to prevent them from drying out. To burn the top, I placed them under the broiler for about a minute till they burned a bit, or you could use a creme brulee torch.
Enjoy this authentic Mexican dessert for your next Taco night, or family dinner. It’s sure to be a hit!