Jericalla- Mexican Custard Dessert | Dessert Recipes

If you’ve never heard of Jericalla, then you are missing out. This custard dessert comes from the city of Puebla, Mexico. It is a simple dessert, but the flavor is outstanding.

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This Mexican custard dessert is a rich, creamy, vanilla-flavored treat that is made with cornstarch and egg yolks. And of course, for an added Mexican flair, you can add a dash of cinnamon. The recipe below makes a 2-quart bowl of the treat. (If you need to make a smaller amount, adjust the ratios of ingredients as you go.) It’s best eaten with a spoon, but you can easily dip the custard in Mexican chocolate.

Jericalla is a traditional Mexican custard dish from Guadalajara, Mexico.

Most people are acquainted with Flan when they think about classic Mexican sweets. However, in my husband’s hometown of Guadalajara, México, a dessert known as Jericalla exists.

Two white ramekins, one on a blue plate with a gold spoon, and custard garnished with a strawberry.

What is a Jericalla, exactly?

Jericalla is a custard dish from Mexico prepared with just a few ingredients. It features a custard-like texture, comparable to flan, with a crème brûlée-like burnt top. There is no sugar topping, therefore there will be no hard shell.

This delicacy may be found everywhere throughout Guadalajara, from street carts to restaurants. I had cooked Jericallas before traveling to Mexico, and they tasted just like the ones there.

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Substitutes and Ingredients

Milk, sugar, cinnamon sticks, vanilla extract, and eggs are all included in this recipe.

The ingredients for Jericallas are simple to get by, and you’re likely to have most of them on hand. 

Ingredients on a marble board, milk, eggs, sugar, vanilla, and cinnamon.

Milk- Although traditional Jericallas are prepared with full milk, I decided to attempt a dairy-free version. I also prepared a batch using Oat Milk, and it turned out great! If you’re like me and can’t have dairy, this is a great alternative.

The Oat milk version of the Jericallas has a deeper hue and less uneven browning than the whole milk version. It’s also a bit denser, but I thought it was still wonderful.

Comparison of whole milk custard versus Oat milk custard which is darker in color.On the left is the whole milk version, while on the right is the oat milk variant.

Sugar- You’ll need plain white sugar for this. I can’t recommend any natural sweeteners or sugar alternatives since I haven’t tested them with this recipe.

Mexican cinnamon sticks are preferable since the taste is more intense. Regular cinnamon sticks, on the other hand, are favored over ground cinnamon.

Vanilla Extract- Mexican vanilla is preferred since the taste is stronger. Regular Vanilla, on the other hand, will suffice. 

Eggs- Some recipes ask for only egg yolks, but I prefer to avoid separating eggs whenever possible, and in this recipe, the entire egg works well.

Single custard in a white ramekin with a strawberry on top.

Custard Making Instructions

Bring the milk, sugar, cinnamon, and vanilla to a boil first. Then take it from the fire and set it aside to cool for 30 minutes. 

The milk mixture must cool before being mixed with the eggs so that they do not begin to cook or curdle. 

Add a few teaspoons of the cooled mixture to the whisked eggs. Then whisk in the remaining milk mixture until the eggs are completely smooth.

Jericallas: How to Bake Them

Jericallas, like other custards, must be cooked in a water bath. The custard will not get rubbery or break at the top as a result of this.

A water batch is made by filling a baking dish halfway with water and placing the ramekins within. Just make sure the ramekins barely extend halfway up the edges once they’re in the water.

Overhead view of a single jericalla in a white ramekin

Jericallas with Whole Milk take 30 minutes to bake plus 4 minutes under the broiler.

Jericallas with Oat Milk need 45 minutes to bake plus 4 minutes under the broiler.

When a toothpick put in the center comes out clean, the centre is ready.

Is it possible to make Jericallas ahead of time?

Absolutely! They should be prepared ahead of time since they will need to chill for a few hours in the refrigerator. They’re best served after they’ve chilled and firmed up a little. 

Jericalla in a white ramekin on a blue plate with a gold spoon on the side.

I suggest preparing these ahead of time and storing them in the refrigerator for up to 3 days. Simply cover with plastic wrap or store in a big container with a lid when keeping in the fridge. 

The Best Way to Serve

Jericallas are served in the cup in which they were cooked in Guadalajara. Unlike flan, there is no need to remove it from the ramekin. Serving with berries or fruit isn’t conventional, but I enjoy how it adds a splash of color.

Overhead view of custard in a white ramekin on a blue plate with a gold spoon and strawberry garnish on the side.

Enjoy them anyway you like! They’re the ideal sweet complement to any Mexican dinner.

Do you want to try something new? Make your own Conchas, a delicious Mexican bread.

Here’s the link to the full YouTube video:

Youtube thumbnail with 2 images of jericallas.

Blue plate with custard in a white ramekin with a strawberry on the side.

Recipe for Jericalla

Renee Fuentes is a model and actress.

Jericallas are a custard dessert from Mexico. There are dairy and dairy-free versions of this dish.

1 hour to cook

2 hour cooling time

3 hour total time

Dessert course

Mexican cuisine


  • In a medium-low-heat saucepan, combine the milk, sugar, cinnamon sticks, and vanilla extract. Bring to a boil, stirring to dissolve the sugar. Remove it from the fire as soon as it reaches a boil. Allow 30 minutes to cool after removing from the heat.

  • In a medium mixing basin, whisk together the eggs.

  • Remove the cinnamon sticks from the cooled milk and pour a spoonful of it into the eggs. Continue to whisk and add a few more tablespoons of water to temper the eggs. Then mix in the remaining milk with the eggs until smooth.

  • Fill a big baking dish halfway with water and put your empty ramekins inside. Make sure the water doesn’t touch the ramekins’ tops. Then pour the custard mixture into each ramekin.

  • Place carefully in a 350°F oven and bake for 30 minutes for whole milk and 45 minutes for oat milk. Check with a toothpick to check whether it is clean. Otherwise, bake until a toothpick inserted in the center comes out clean. Place in the broiler for 4 minutes or until the tops are browned.

  • Place Jericallas in the refrigerated for at least 2 hours after removing them from the dish. Serve in ramekins with berries on top if desired.


Place ramekins in a jar with a cover or wrap in plastic wrap and store in the refrigerator for up to 3 days if you intend on keeping the Jericallas longer than 2 hours.

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There are many different ways to make a custard. From the classic egg custard to the more exotic Mexican version, we hope this recipe will assist you in getting to know this ice cream-like dessert and a few ways to enjoy it. 1. Combine all the ingredients, except for the sugar, in a blender and whir until smooth, add the sugar and whir until the sugar dissolves. 2. Pour the mixture into a container and freeze for 3-4 hours, or until the ice cream is set.. Read more about jericalla fruta and let us know what you think.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.