Jalisco Jericalla

If you love flan and Crème Brûlée then this dessert will be right up your alley!



Jalsico Jericalla

Yield: 8 Servings

Ingredients

1 1/2 qt milk

2 Whole cinnamon sticks

1 teaspoon Mexican vanilla

1 1/2 cups sugar

8 egg yolks



Instructions

NOTE: This dessert originated in Jalisco. It is sold in the local Guadalajara market, San Juan de Dios, from early morning through out the day. It is also sold in Tonala in the main square.



Bring milk, cinnamon sticks to a boil.

Reduce heat, and simmerfor 10 minutes, add vanilla.
Remove from heat, and cool. Stir in sugar, and cookover low heat, stirring occasionally for 30 minutes.
Remove from heat, and cool, 15 to 20 minutes.
Meanwhile, beat egg yolks. Add to cool milk.



Pre-heat oven to 350 F

Divide mixture among 8 heat-resistant dessert dishes or ramekins.


Bake in a water bath (Baño Maria) for 30 to 35 minutes or until a toothpick inserted in center of custard comes out clean.Brown under broiler for 3 to 5 minutes or until tops are golden or use a Crème Brûlée torch.



Refrigerate for 2 hours. Un-mold onto dessert plates.

If you wish you can garnish the plates with a raspberry sauce and a few fresh raspberries and a sprig of mint.