Jericalla Chocolate Custards


Chocolate Custards

Chocolate Custards

Jericalla de Chocolate

Recipe Yield

10 Custards

Cooking time

1 hour

Rate this recipe

3.58 from 7 votes


  • 5 cups whole milk
  • 1 tablespoon vanilla extract
  • 1 2- inch stick ceylon cinnamon or canela
  • 8 ounces semi-sweet chocolate broken or cut into small (1/4-inch) pieces
  • 9 egg yolks
  • 1 cup granulated sugar
  • Pinch of fine sea salt
  • 1 batch Blackberry, Mint and Lime Coulis (optional)

To Prepare

  • Place the milk, vanilla extract and cinnamon stick in a medium saucepan and bring to barely a simmer over medium heat. Once it begins to bubble and simmer around the edges, reduce the heat to the lowest possible setting and simmer for 5 more minutes. Remove from the heat and set aside to cool. Once cool, remove the cinnamon stick.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the chocolate in the top part of a double boiler, or in a metal bowl set over a saucepan filled with 1 inch of water. Make sure that the bottom of the bowl is not touching the water. Bring the water to a simmer and melt the chocolate. Stir with a rubber spatula to make sure all of the chocolate is evenly melted.
  • In a medium bowl, using a whisk or fork, combine the egg yolks, sugar, and salt and whisk or beat until thickened and the color has gone from bright to pale yellow, about 1 minute (or count 60 Mississippi’s at your own leisure). Slowly whisk in the melted chocolate and combine thoroughly. A ladleful at a time, whisk in the cooled milk.
  • Fill a baking dish or roasting pan, large enough to accommodate ten 6-ounce ramekins or flan or custard molds, with ½-inch of hot water. Place the molds in the water bath. Using a ladle, carefully fill the molds with the custard up to about ¼-inch below the rims.
  • Carefully place the baking dish in the oven and bake for 40 minutes, or until the custard has begun to set. The top layer should be thick and resemble the top of a brownie. It should not be browned, although there can be a few small spots here and there.
  • Very carefully remove the pan from the oven and the ramekins from the water bath. The jericalla will jiggle and will look a bit runny under the thickened tops, like a thin pudding. They will thicken as they cool.
  • Serve at room temperature, or once cool, chill in the refrigerator and serve cold. Serve with Blackberry, Mint and Lime Coulis if you desire.
  • Variation: Some Mexican cooks brown or caramelize the top layer of their jericallas by briefly running them under a broiler (I prefer a top layer that thickens as it bakes but doesn’t brown). If you want the darker caramelized topping, place the custards under the broiler for 30 seconds after they have cooled.


16comments inChocolate Custards

  1. Solveig

    Feb 18

    ¡Yo te amo las natillas chocolates!

    1. Pati Jinich

      Mar 03

      Yo tambien 🙂

  2. Sandi

    Jan 13

    I just found your show on UTube on my Roku. Love your show.

    For this white girl, it would be great if you could show the spelling of the recipes or a plug…. review these recipes online at

    Took me forever to find Jericalla because I spelled it hericaya….

    Happy Cooking!

    1. Pati Jinich

      Feb 04

      So glad you found me Sandi, and great suggestion, thank you!

  3. Pati

    Feb 13

    How would you edit the recipe if you wanted to yield less custards? Maybe 5 instead of 10 custards?

    (my name is Pati, too!)

    1. Pati Jinich

      Feb 18

      Hola Pati 🙂 You can go ahead and half the ingredients to make half the custards. Or you can always make the full recipe and give the extra custards to neighbors or coworkers, they will love you!

  4. Marisella

    Jun 08

    I am excited to follow your delicious recipes!!

    1. Pati Jinich

      Jun 10

      Thank you, Marisella!

  5. Tcooks

    Mar 30

    I served this today chilled and with the coulis. The addition of coulis upgrades this recipe and I’m comfortable with serving this one to my guests. It’s very nice, thank you Pati.

    1. Pati Jinich

      Apr 08

      So happy to hear this!

  6. Donna

    Feb 15

    I was wondering what kind/brand of vanilla you use?

    1. Pati

      Feb 19

      I like to use a brand that comes straight from Papantla called Gaya. Here’s some more information on Mexican Vanilla, Donna:

  7. Jasmine Wiest

    Nov 13

    Hola Pati ! Do you think this recipe would work with a non dairy milk?

    1. Pati

      Nov 15

      Oh give it a try, Jasmine. It would be a 1:1 substitute…and let me know how it goes!

  8. Carlos Ayala

    Nov 10

    I just watched this on your episode today! I remember watching one of your past episodes when you made the vanilla jericalla, and I loved that recipe a lot that I was about to comment and ask if you could make a version with chocolate (considering how much I love chocolate, haha). Now I have TWO new desserts to try making!

    1. Pati

      Nov 11

      Yay! Enjoy both the chocolate and vanilla, Carlos.

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