Jericalla is the Guadalajara egg-and-milk custard dessert with a burnt-caramel top, the Tapatio answer to creme brulee, traditionally made with eggs, milk, sugar, cinnamon and vanilla.

Jericalla is a Guadalajara invention attributed to a 17th-century Spanish nun at the Hospicio Cabanas orphanage, who developed it as a nutritious dessert for malnourished children. The name derives from the Spanish region of Jerica in Castellon. The dish is custard set in individual ramekins, then torched on top for the caramelised crust. Mercado Corona and Mercado San Juan de Dios stalls have served the canonical version for decades; modern Tapatio bakeries and dessert counters also produce it daily.

Where to eat Jericalla in Guadalajara

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Make it at home

Serves 62 hrEasy

Ingredients

  • 1 L whole milk
  • 1 cinnamon stick
  • 1 vanilla pod, split (or 2 tsp vanilla extract)
  • 200 g caster sugar, plus 2 tbsp for topping
  • 6 large egg yolks
  • 2 whole eggs
  • Pinch of salt

Method

  1. Preheat oven to 160 C (320 F).
  2. Heat the milk with the cinnamon stick and vanilla pod over low heat until just simmering. Remove from heat and let infuse 10 minutes.
  3. In a bowl, whisk the egg yolks, whole eggs, sugar and salt until pale.
  4. Slowly pour the warm milk into the eggs, whisking constantly to temper.
  5. Strain the mixture into a jug to remove cinnamon and vanilla seeds.
  6. Divide among 6 ramekins, place in a bain-marie and bake 45 minutes until just set.
  7. Cool, then chill for at least an hour.
  8. Sprinkle with caster sugar and torch the top until caramelised; serve immediately.

Editor tip. The caramelised top is non-negotiable. A kitchen torch is the easiest tool; under a hot grill works but watch closely.

Common allergens: Eggs, Dairy.