Jericaya Leche

c
@cocinero44

Jericaya is a traditional Mexican dessert that's similar to a flan or creamy custard. It originates from the state of Jalisco and has a rich, creamy texture with a hint of cinnamon.

Jericaya Leche recipe
Prep Time
15min
Cook Time
50min
Total Time
1hr 5min

Ingredients

6 Servings
(1 serving = 1 ramekin)

For Custard

  • milk
    milk
    6cups
  • sugar
    sugar
    2/3cup
  • egg yolks
    egg yolks
    8
  • vanilla essence
    vanilla essence
    1tsp
  • sherry
    sherry
    1/4cup
  • ground almonds
    ground almonds
    1/2cup
  • salt
    salt
    1pinch

To caramelize

  • sugar
    sugar
    1/4cup

How to make Jericaya Leche

Prepare the Custard Base

  1. Step 1

    In a saucepan, whisk together the sugar and egg yolks.

  2. Step 2

    Gradually add 3 cups of the milk while stirring.

Cook the Mixture

  1. Step 1

    Place the saucepan over low heat and cook, stirring constantly, until the mixture slightly thickens.

  2. Step 2

    Then add the remaining 3 cups of milk, vanilla essence, sherry, ground almonds, and a pinch of salt. Stir well to combine.

Fill the Molds

  1. Step 1

    Pour the custard mixture into individual flan molds or glass ramekins.

Bake

  1. Step 1

    Preheat the oven to 180°C (350°F).

  2. Step 2

    Place the filled molds in a water bath (bain-marie) and bake for about 1 hour or until the custard is set.

Caramelize the Top

  1. Step 1

    Once baked, sprinkle a little sugar over each jericaya.

  2. Step 2

    Use a kitchen torch to carefully caramelize the tops until golden and crisp.

Nutrition (per serving)

Calories

195.7kcal (9.79%)

Protein

7.2g (14.46%)

Carbs

23.8g (8.67%)

Sugars

21.8g (43.52%)

Healthy Fat

5.6g

Unhealthy Fat

3.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the milk is not too hot when mixing with the eggs to prevent curdling.

  2. For a smoother texture, strain the custard before pouring it into the ramekins.

  3. Use a water bath to prevent the custard from cracking and to ensure even cooking.

FAQS

  1. Do I need a torch to caramelize the top?

    A kitchen torch gives the best result, but you can also place the jericayas under a hot broiler for a few minutes—watch closely to avoid burning.

  2. How should I store leftover Jericaya?

    Store the Jericaya covered in the refrigerator for up to 3 days.

  3. Can I make jericaya ahead of time?

    Yes, it can be made a day in advance and stored in the refrigerator. Caramelize the tops just before serving.

  4. What can I use to garnish Jericaya?

    You can garnish with a sprinkle of ground cinnamon or fresh berries for added flavor and presentation.

  5. Can I omit the sherry?

    Yes. While sherry adds a unique flavor, you can leave it out or replace it with a splash of milk or a bit of orange zest.

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