Jericallas (How To)

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

vanilla

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla essence provides a similar flavor at a lower cost.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg offers a warm flavor profile similar to cinnamon.

Pour 1 can of evaporated milk into a saucepan.

Add enough whole milk to make a total of 4 cups of liquid in the saucepan.

Add 1 cup of sugar and half a cinnamon stick to the saucepan.

Mix well to dissolve the sugar and heat on the stove until the milk is about to boil, stirring occasionally to prevent it from overflowing.

Once the milk is boiling, reduce the heat and let it simmer for a few minutes to enhance the cinnamon flavor, stirring continuously.

In a separate bowl, separate 6 egg yolks and whisk them until smooth.

Temper the egg yolks by slowly adding a small amount of the hot milk mixture while whisking continuously to prevent the yolks from cooking.

Gradually add the tempered egg yolk mixture back into the saucepan with the remaining hot milk, mixing well.

Strain the mixture through a fine sieve to remove the cinnamon stick and any solids.

Prepare a baking tray with several small baking molds and fill them with the strained mixture.

Fill the baking tray with hot water halfway up the sides of the molds to create a water bath.

Preheat the oven to 400°F (approximately 200°C).

Place the baking tray in the oven and bake for 50 minutes to 1 hour, until the tops are golden brown.

Check for doneness by inserting a knife; if it comes out clean, the jericallas are ready.

Remove from the oven and allow to cool for a bit before refrigerating for 2-3 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens