When I visited Guadalajara, I spent two whole days asking around and traveling to find the best jericallas possible. I came across a lot of misguided information and dead ends, but eventually, persistence and curiosity paid off. I found a little shop with an eggshell-colored metal wall and a tiny opening that allowed you to peek at the rectangular black oven and endless trays of individual glasses, small and large, filled with the yellowish custard. The owner didn’t share the recipe; however, she did say that although cornstarch is often used to stabilize it (and she admitted to using it when the price of eggs goes up), the best ones are made without it. Jericalla is one of my favorite desserts. It’s most commonly found in the state of Jalisco, and some say the name derives from the Valencian city of Jérica, where the recipe was brought by Spanish settlers in the eighteenth century. It is similar to flan but lighter (it can’t be unmolded), is flavored with canela, has a dark toasty sheet on top, and is eaten directly from the cooking vessel. This recipe does not refrigerate well because the topping becomes very unappealing, so it should be eaten the day you make it and at room temperature or briefly chilled.

　　

Ingredients

serves 8

　　4 cups whole milk

　　1 (3-inch) piece canela

　　1/3 cup sugar

　　5 egg yolks

　　1/2 teaspoon pure vanilla extract

　　Pinch of salt

　　

Step 1

Preheat the oven to 325°F. Butter 8 ramekins.

　　

Step 2

Combine the milk, canela, and sugar in a pot, bring to a boil over medium heat, and remove from the heat. Let cool for 10 minutes. Remove and discard the canela.

　　

Step 3

In a separate bowl, whisk the egg yolks and then add about 1 cup of the warm milk, whisking continuously. Return to the pot and add the vanilla and salt.

　　

Step 4

Place the ramekins in a towel-lined baking dish to prevent them from sliding, and fill them with the custard. Fill the baking dish about three-fourths of the way up the sides of the baking dish with hot water. Bake, uncovered, until the tops start to bubble and are dark brown, 25 to 30 minutes. Remove from the oven, remove the ramekins from the baking dish, and let cool to room temperature or chill briefly before serving.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.