Sweet Jericallas

Leticia
Feb 2, 2022
3 min read

Updated: Jan 17

Welcome back food family!

This morning I woke up to the kind of snowfall that makes everything look like it’s been dusted with powdered sugar. You know the kind — quiet, soft, and so pretty it makes you want to curl up inside with something warm and sweet. So of course, esta mamá mexicana took it as a sign from the universe to make jericallas.

If you’ve never had them, imagine flan and panna cotta having a delicious little baby, then giving it a caramelized top like a crème brûlée. Smooth, silky, comforting… the perfect companion for a snowy day.

🌄 From Jalisco With Love — Food Origins

Jericallas come straight from the heart of Guadalajara, where the air smells like vanilla, cinnamon, and tradition. The story goes that nuns created them to nourish children with something warm and wholesome. Leave it to Mexican women to invent a dessert that feeds both the body and the heart.

With simple ingredients — whole milk, evaporated milk, vanilla, sugar, eggs, and that iconic stick of Mexican cinnamon — jericallas prove that our ancestors didn’t need fancy tools to create something unforgettable. Just love, patience, and a good pot.

🔥 Why I Needed This Today — My Inspiration to Make It

As soon as I saw the snow falling, I felt that cozy urge to make something that warms you from the inside out. Snow has that magic, doesn’t it? It makes you slow down, breathe, and enjoy the comfort of home.

So I grabbed the milks, my canela, and my ganas, and I said: “Hoy se me antojan unas jericallas.” One whiff of that simmering cinnamon and suddenly I was transported — not away from the snow, but into that beautiful blend of winter outside and Guadalajara warmth inside. A perfect mix, just like my kitchen and my memories.

🍮 A Sweet Little Goodbye — In Conclusion

If you’ve never made jericallas, hoy es el momento. They’re simple, nostalgic, and absolutely delicious. With just a few ingredients, you can create a dessert that tastes like tradition, cariño, and a warm hug on a snowy day.

So next time the snow starts falling, let it inspire you the way it inspired me — to slow down, warm up the oven, and bring a little taste of Jalisco into your cozy home.

Servings: 6 Jericallas

Ingredients:

1 1/2 cups WHOLE MILK
2/3 cups EVAPORATED MILK
1 tsp VANILLA
1/2 cup SUGAR
1 stick MEXICAN CINNAMON (break it up)
3 WHOLE EGGS (room temperature)

Instructions:

Preheat the oven to 350 Fahrenheit (180 Celsius).

In a pot over high heat pour and warm up the MILK, EVAPORATED MILK, SUGAR and VANILLA. Break up the CINNAMON then add to the pot. DO NOT BOIL. We just need the sugar to dissolve and the milk to get warm. Keep stirring for approximately 3 minutes or until the milk mixture sticks a little to the back of the spoon. Remove from the stove. Set aside to cool.

Beat the eggs in a bowl. Set aside.

Once the milk is cold whisk together with the eggs.

Run the milk mixture through a strainer to remove the cinnamon pieces.

Place small ramekins for the jericallas inside a baking dish. Fill each ramekin with the milk mixture about 3/4 full.

Pour hot water inside the large baking dish to cover half-way up the ramekin.

Place the baking dish in the oven. Bake for 30 to 40 minutes. Oven settings differ so check the jericallas after 25 minutes. Once a toothpick comes out clean it is done. IMPORTANT: The cooking time is for a convection oven. If you are not using a convection oven you will need to adjust the cooking time per your ovens settings.