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.
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In a saucepan, whisk together the sugar and egg yolks.
Gradually add 3 cups of the milk while stirring.
Place the saucepan over low heat and cook, stirring constantly, until the mixture slightly thickens.
Then add the remaining 3 cups of milk, vanilla essence, sherry, ground almonds, and a pinch of salt. Stir well to combine.
Pour the custard mixture into individual flan molds or glass ramekins.
Preheat the oven to 180°C (350°F).
Place the filled molds in a water bath (bain-marie) and bake for about 1 hour or until the custard is set.
Once baked, sprinkle a little sugar over each jericaya.
Use a kitchen torch to carefully caramelize the tops until golden and crisp.
Ensure the milk is not too hot when mixing with the eggs to prevent curdling.
For a smoother texture, strain the custard before pouring it into the ramekins.
Use a water bath to prevent the custard from cracking and to ensure even cooking.
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.
How should I store leftover Jericaya?
Store the Jericaya covered in the refrigerator for up to 3 days.
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.
What can I use to garnish Jericaya?
You can garnish with a sprinkle of ground cinnamon or fresh berries for added flavor and presentation.
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.
