Cinnamon Custard (Jericalla)

Introduction

History

Jericalla is a traditional Mexican dessert that has been enjoyed for generations. It is believed to have originated in the city of Guadalajara, where it is still a popular treat today. The name "Jericalla" is said to come from the word "Jericó," which means "Jericho" in Spanish. This dessert is typically served in small custard cups and is often enjoyed as a sweet ending to a meal.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to scald the milk mixture before adding it to the eggs to prevent curdling.

- Make sure to refrigerate the milk mixture for at least 8 hours to allow the flavors to meld together.

- When baking the custard, be sure to place the custard cups in a water bath to ensure even cooking and prevent the custard from cracking.

Serving Suggestions

Cinnamon Custard can be served warm or chilled, topped with a sprinkle of cinnamon or a dollop of whipped cream.

Cooking Techniques

Be sure to scald the milk mixture before adding it to the eggs to prevent curdling.

- Baking the custard in a water bath ensures even cooking and a smooth texture.

Ingredient Substitutions

You can use almond or coconut milk as a dairy-free alternative.

- Use maple syrup or honey instead of sugar for a different flavor profile.

Make Ahead Tips

Cinnamon Custard can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Cinnamon Custard in elegant custard cups or ramekins for a beautiful presentation.

Pairing Recommendations

Cinnamon Custard pairs well with a cup of coffee or a glass of sweet dessert wine.

Storage and Reheating Instructions

Store leftover Cinnamon Custard in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy chilled.

Nutrition Information

Calories per serving

Each serving of Cinnamon Custard contains approximately 200 calories.

Carbohydrates

Each serving of Cinnamon Custard contains approximately 25 grams of carbohydrates.

Fats

Each serving of Cinnamon Custard contains approximately 10 grams of fats.

Proteins

Each serving of Cinnamon Custard contains approximately 7 grams of proteins.

Vitamins and minerals

Cinnamon Custard is a good source of calcium, vitamin D, and vitamin A.

Alergens

Cinnamon Custard contains dairy and eggs.

Summary

Cinnamon Custard is a rich and creamy dessert that is relatively high in carbohydrates and fats. It is a good source of proteins and essential vitamins and minerals.

Summary

Cinnamon Custard, or Jericalla, is a delicious and creamy dessert with a rich history in Mexican cuisine. This dessert is easy to make and can be enjoyed warm or chilled, making it a versatile and satisfying treat for any occasion.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was many years ago when I was just a young girl, eager to learn the secrets of cooking from my grandmother. She was a wonderful cook, known for her delicious and comforting dishes that always brought the family together.

One summer afternoon, as the sun was setting and the kitchen was filled with the warm aroma of cinnamon, my grandmother beckoned me over to the stove. She had a twinkle in her eye and a mischievous smile on her face, which meant that she was about to share a special recipe with me.

"Come here, mi niña," she said, her voice soft and gentle. "I want to teach you how to make something that has been passed down through generations in our family - Cinnamon Custard, also known as Jericalla."

I watched intently as she gathered the ingredients - eggs, milk, sugar, cinnamon, and vanilla. She explained each step of the process to me, her hands moving with practiced ease as she cracked the eggs, whisked the milk, and sprinkled in the cinnamon.

As the custard baked in the oven, filling the kitchen with its sweet and spicy scent, my grandmother told me the story of how she had learned to make Jericalla. It was a recipe that had been brought to Mexico by Spanish colonists, she said, and had been adapted and perfected over the years by the women in our family.

She recounted how she had first tasted Jericalla when she was a little girl, visiting her aunt in the countryside. The custard had been served in small clay pots, still warm from the oven, and had been topped with a sprinkle of cinnamon. She had never forgotten the rich, creamy texture and the comforting flavor of that dessert, and had spent years perfecting her own version of it.

As we sat down to enjoy the Cinnamon Custard together, I marveled at the depth of flavor and the smooth, velvety texture of the dessert. It was like nothing I had ever tasted before, a perfect balance of sweetness and spice that warmed me from the inside out.

From that day on, Cinnamon Custard became a staple in our family gatherings, a dish that was always requested and eagerly anticipated. I learned to make it myself, following my grandmother's careful instructions and adding my own little tweaks and touches to make it my own.

Over the years, I have shared the recipe with friends and loved ones, passing on the tradition of Jericalla to a new generation. Each time I make it, I am reminded of that summer afternoon in my grandmother's kitchen, of the love and care that went into every spoonful of that delicious dessert.

As I write this now, with the scent of cinnamon lingering in the air and the memories of my grandmother's warm smile fresh in my mind, I am grateful for the gift of her recipes and the joy of cooking that she instilled in me. The legacy of Cinnamon Custard lives on, a reminder of the bond that ties us together and the love that we share through food.

Categories

| Custard Recipes | Mexican Recipes | Southwestern Desserts | Southwestern Recipes |

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