Mesoamerica · Volume 05, Agave, Birria and the Manila Galleon Coast
Jericalla
Guadalajara, Jalisco, Mexico
An illustration of the dish, not a photograph of it cooked.
- Time
- Not statedNo source states a time and the atlas has too few comparable dishes to estimate one.
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Jericalla
Baked 160°C for 30 minutes to 180°C for 45 minutes to an hour, depending on household
Ingredients
- 1 litre milk
- 6 egg yolks
- 2 whole eggs
- 1 cinnamon stick, or half a vanilla pod
- 1 cup white sugar
Method
- Combine the milk, egg yolks, whole eggs, cinnamon stick or vanilla pod, and sugar.
- Bake au bain-marie; timings genuinely vary across households, from 160°C for 30 minutes to 180°C for 45 minutes to an hour.
- Judge doneness by a dark golden crust having formed on the custard's own surface, baked uncovered so it scorches under direct heat, giving it a lighter, less thick texture than flan.
- Sometimes finish under the grill to force that crust.
What a modern chef changes
Sous Vide Infusion, Egg-Torched Crust
Method
- Infuse the milk with the cinnamon or vanilla sous vide at a controlled low temperature before it ever meets the eggs, extracting more of the spice's own flavour than a stovetop scald allows without any risk of scorching the milk.
- Strain the custard base through a chinois before baking for a genuinely silkier set.
- Finish the crust with a Big Green Egg run very hot, direct heat, lid down, for a fast, high-temperature scorch closer to the dish's own name and history than a domestic grill's gentler browning gives.