How to make jericallas
Jericallas are a typical Mexican dessert, characteristic of the city of Guadalajara and the rest of the province of Jalisco.
Let's say that the "jericallas", or "jericayas", are a mixture between the flany recipe the creme brulee recipe. At the same time, they have an absolutely Mexican touch, and anyone who says otherwise will end up having problems with some people from Guadalajara. In fact, it is a way to prepare the roasted milk.
The traditional recipe of the jericallas
The most common is that the jericallas are cooked in small individual or small aluminum containers clay cacerolitas. However, you can prepare this dessert in any type of individual container that resists cooking in the oven, such as small refractories made of glass, ceramic or even silicone suitable for high temperatures.
Jericals or jericayas, traditional recipe
Tips to prepare the jericallas
- If you want less caloric and lighter jericallas, you can reduce the number of eggs and use six instead of eight. Some people even reduce the amount to five, but I prefer to obtain a more consistent dessert.
- To take advantage of the fact that in Mexico we are in the land of vanilla, if you get a vanilla pod, you can open it and use the grains to boil with milk, instead of using essence or vanilla extract.
- Some people skip the step of mixing the eggs with a few tablespoons of milk and add them directly to the pot with a full liter . Keep in mind that doing this is risky, because if you do not beat the mixture with enough force and speed, the eggs can be cooked before integrating well with the liquid. Obtaining a good result by doing this is possible, although not so easy, so it is not as recommended, especially for beginners with this recipe or the debutantes in kitchen.
- There are also those who use a technique called "inverted water bath" to cool the milk after boiling it with cinnamon, sugar and vanilla. This means that, instead of placing the container with the milk in the middle of a pot with hot water (as would be done with the traditional water bath), it is placed in the middle of cold water.This is not part of the traditional recipe, but it is delicious.
- When filling the flats or containers for each jelly, do not put liquid to the edge.
- If your oven is low power, you can heat it to 200 degrees instead of 180.
- Some people prefer to brown the jericallas in a more modern way: covering them with a layer of sugar and passing a torch, as for a Catalan cream./li>