Jericallas (Mexican Baked Custards)


Jericallas is a dessert from the Mexican city of Guadalajara. According to legend, it was invented by nuns in an orphanage in the 19th century.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs


  • 1 quart whole milk

  • 1 cup white sugar

  • 1 teaspoon vanilla extract

  • 2 (3 inch) pieces cinnamon sticks

  • 5 large eggs, beaten


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.

  3. Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.

  4. Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.

  5. Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.

Nutrition Facts (per serving)

175 Calories
6g Fat
26g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 175
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 13%
Cholesterol 103mg 34%
Sodium 74mg 3%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 2%
Total Sugars 25g
Protein 6g
Calcium 134mg 10%
Iron 1mg 3%
Potassium 178mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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