Title: Jericalla
Categories: Dessert Mexican
Yield: 8 Servings

1 1/2	qt	Milk
2		Sticks cinnamon, each 2-1/2"
1	ts	Vanilla
1 1/2	c	Sugar
4		Egg yolks

NOTE: This dessert originated in Jalisco. It is sold in the local Guadalajara market, San Juan de Dios, from early morning throughout the day.

Preheat oven to 350ø.

Bring milk, cinnamon, and vanilla to a boil. Reduce heat, and simmer for 10 minutes. Remove from heat, and cool. Stir in sugar, and cook over low heat, stirring occasionally for 40 minutes. Remove from heat, and cool. Meanwhile, beat egg yolks. Add to cool milk. Divide mixture among 8 heat-resistant dessert dishes or ramekins. Bake in a water bath for 30 to 35 minutes or until a toothpick inserted in center of custard comes out clean.

Brown under broiler for 3 to 5 minutes or until tops are golden. Refrigerate for 2 hours. Unmold onto dessert plates.

from "The Taste of Mexico" by Patricia Quintana - ISBN0-941434-89-3

From: Teri Chesser Date: 10-24-97 (00:03) The Once And Future Legend (1) Cooking

previous

next