Jericalla is a popular gluten-free dessert in Mexico and Central America. It is made with milk, eggs, vanilla, cinnamon, sugar, and cooked - hassle-free with Multo. The dish is similar to crème brûlée, but has a Mexican flavor profile.
Jericalla is a popular gluten-free dessert in Mexico and Central America. It is made with milk, eggs, vanilla, cinnamon, sugar, and cooked - hassle-free with Multo. The dish is similar to crème brûlée, but has a Mexican flavor profile.
Ingredients
5.5 OZ / 150 G evaporated milk
8 OZ / 230 ML milk
1.5 OZ / 40 G sugar
1 TSP vanilla extract
1 TSP ground cinnamon
3 EA egg
1 EA egg yolks
70.5 OZ / 2 L water
Directions
Add the evaporated milk, milk, sugar, vanilla extract, cinnamon, eggs and egg yolk into the mixing bowl. Combine all the ingredients for 20 seconds / speed 4. Pour the mixture into 3/4 height of the ramekins. Rinse the mixing bowl.
Divide the ramekins between deep and shallow steaming trays. Add water into the mixing bowl. Attach both steaming trays with the ramekins. Close the lid and cook for 25 minutes / 212°F|100°C / speed 1.
TIP: You can rotate the ramekins halfway through cooking.
Let them cool at room temperature and then place them for one hour in the fridge. Enjoy your dish!
