Mexican Cinnamon Custard (Jericalla)

Instructions

1. 1

   Preheat your oven to 180°C. Arrange 4 oven-safe ramekins inside a deep baking dish. Separate 4 eggs, keeping only the yolks in a clean mixing bowl, and add 2 whole eggs to the same bowl. Boil 1 liter of water in a kettle for the water bath later.

2. 2

   In a medium saucepan, combine 500 ml whole milk, 100 g granulated sugar, 1 cinnamon stick, and 5 ml vanilla extract. Set the saucepan over medium heat and stir occasionally with a wooden spoon until sugar dissolves and tiny bubbles form around the edges. Do not let it boil over.

3. 3

   Take the saucepan off the heat and let the warm milk steep for 10 minutes to absorb the cinnamon flavor. Fish out and discard the cinnamon stick using a slotted spoon or tongs. If a thin skin forms on top of the milk, simply scoop it out with a spoon and discard.

4. 4

   Thoroughly whisk the eggs and yolks in the mixing bowl using a wire whisk. While whisking constantly, slowly pour the warm milk into the eggs in a steady stream so the heat does not cook the eggs. Pass the smooth mixture through a fine mesh strainer into a liquid measuring pitcher.

5. 5

   Evenly divide the custard mixture among the 4 ramekins. Carefully pour the hot water into the deep baking dish around the ramekins until it reaches halfway up their sides, taking care not to splash water into the custard. Carefully transfer the baking dish into the preheated oven.

6. 6

   Bake for 35 to 40 minutes until the custards are set with a slight jiggle in the center and traditional golden-brown dark spots on top. Remove from the water bath and cool at room temperature for 30 minutes, then chill in the fridge. Serve cool directly in the ramekins.

Serve with

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min