From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Jericalla A cross between a flan and a creme brulee, this traditional dessert originates from Guadalajara. It only needs a small amount of common ingredinets, making it especially easy to try and make at home.

  1. Pour the milk into a medium saucepan, add the sugar and cinnamon, and bring to a boil over a medium heat; stirring until the sugar has dissolved completely.
  2. Boil for 5 minutes, then remove the pan from the heat and let cool.
  3. Preheat the oven to 200°C.
  4. Remove and discard the cinnamon stick.
  5. Put the egg yolks into a large bowl. Pour in some of the hot milk mixture, beating all the while with a wire balloon whisk. Then return the egg yolk and milk mixture to the pan with the milk, beat it well, and continue to cook until thickened.
  6. Strain and pour into ramekins, then cover with foil.
  7. Place the ramekins in a roasting pan filled halfway with hot water and bake for 1 hour.
  8. Top up the water, if necessary, then remove the foil and leave in the oven for an additional 15 minutes, or until browned.
  9. Remove the roasting pan from the oven and lift out the ramekins. Let cool, then chill in the fridge overnight before serving.