Jericallas — cinnamon milk custards
Milk and egg-yolk custards with an oven-browned surface.
Active time30 min
Cooking1 h 30 min
Total6 hResting : 4 h 30 min
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Ingredients
- 4 cups of whole milk
- 6 eggs
- 1 cinnamon stick
- 1 tbsp vanilla extract
- three quarters of a cup of sugar
Preparation
Preheat the oven to 175 °C. Break the cinnamon and put it in a saucepan with the milk and sugar. Heat for about 10 min, stirring without boiling, until the sugar dissolves. Remove from the heat and let cool slightly.
4 cups of whole milk1 cinnamon stickthree quarters of a cup of sugar- saucepan
- spoon
- oven
Separate the eggs and reserve the whites for another use. Whisk the yolks. Slowly whisk in a little warm milk, then return to the saucepan. Add the vanilla and remove all the cinnamon. Strain the custard and divide between ovenproof ramekins.
6 eggs1 tbsp vanilla extract- mixing bowl
- whisk
- fine sieve
- ramekins
Place the ramekins in a deep baking dish. Add hot water to the dish halfway up the ramekins, keeping it out of the custard. Bake for about 70 min. The custards should be set but still slightly wobbly in the centre, with browned tops.
- deep baking dish
- oven
Using oven gloves, lift the ramekins out of the water bath. Cool for about 20 min, then refrigerate for at least 240 min before serving.
- oven gloves
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration