Jericalla de Cajeta

cajetadulce de lecheeggs

Jericalla de Cajeta

Jericalla de Cajeta

Recipe Yield

8 individual custards

Cooking time

50 minutes

Rate this recipe

4.17 from 6 votes

Ingredients

  • 4 cups whole milk
  • 2 teaspoons vanilla extract
  • 1 cup cajeta or dulce de leche
  • 8 egg yolks
  • 1/2 cup sugar

To Prepare

  • Place the milk, vanilla extract and cajeta in a medium saucepan over medium heat. Once it comes to a simmer, reduce the heat to low, and cook for 2 minutes more, stirring. Remove from the heat and let it sit until it cools down.
  • Preheat the oven to 350℉.
  • In a medium bowl, beat the egg yolks with a fork or whisk, until pale yellow and thick, about a minute. Add the cooled milk a ladle at a time, incorporating with the fork or whisk.
  • Pour the mixture into the individual ramekins, dividing evenly among all. Place in a baking dish or roasting pan and create a water bath by pouring enough boiling water to reach halfway up the ramekins. Carefully place into the oven. Bake for about 50 minutes, or until the custard has begun to set and the top has created an evident thick layer. It will still look jiggly in the center.
  • Remove the pan from the oven, sprinkle the top of each jericalla with sugar. Set oven to broil, return pan with ramekins to broil for 30 seconds or until sugar has melted and browned. Remove from the oven, let cool slightly and remove the ramekins from the water bath.
  • The jericalla should be creamy and smooth, but more runny than a pudding. Let cool and chill in the fridge before serving. It will continue to set as it chills.

Comments

8comments inJericalla de Cajeta

  1. Lauren

    May 11

    What size ramekins do you use for these?

    1. Pati Jinich

      May 15

      You can use 5oz ones or even 8oz, just make sure to divide evenly among 8 of them 🙂

  2. Tina Peña

    Jan 13

    What is Cajeta?

    1. Pati Jinich

      Feb 04

      It is basically Mexican dulce de leche. Here is my recipe 😉 https://patijinich.com/homemade-cajeta-or-dulce-de-leche/

  3. Tiffany Haines

    Dec 31

    Literally one of the best things I’ve ever tasted. I made my own Cajeta with goats milk. I used brown sugar on top for the broiler. It is so so good. I absolutely love it. Thank you Patti.

    1. Pati Jinich

      Jan 02

      Yay, glad you liked it Tiffany 😉

    2. Cj Coppola

      Jan 12

      Do you brûlée before your chill the custard?

      1. Pati Jinich

        Feb 04

        First you brulee under the broiler, then let it cool down 😉

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