Jericalla de Cajeta
Recipe Yield
8 individual custards
Cooking time
50 minutes
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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
10comments inJericalla de Cajeta
Patricia McDougall
Jun 25
I’ve been trying to figure out a version of flan I had in a restaurant. More dense than regular flan, and coconut flavored. Is dulce de leche coconut flavored by any chance. I’ve seen it next to the regular condensed milk at the store. Or would coconut milk be used in place of some or all of the regular milk?
This recipe sounds wonderful and I’ll try it, but I don’t think it’s the solution to my mystery Mexican flan version. Also, this says it is runnier than a pudding, which doesn’t sound like what I had either.
Love your show Patti, not just the cooking but all of the wonderful places you and your boys visit in Mexico.
Pati Jinich
Jul 11
Hola Patricia, I do have a recipe for Coconut Flan here: http://patijinich.com/beachside_coconut_flan/ I hope it comes close to the one of your dreams, enjoy!
Lauren
May 11
What size ramekins do you use for these?
Pati Jinich
May 15
You can use 5oz ones or even 8oz, just make sure to divide evenly among 8 of them 🙂
Tina Peña
Jan 13
What is Cajeta?
Pati Jinich
Feb 04
It is basically Mexican dulce de leche. Here is my recipe 😉 http://patijinich.com/homemade-cajeta-or-dulce-de-leche/
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.
Pati Jinich
Jan 02
Yay, glad you liked it Tiffany 😉
Cj Coppola
Jan 12
Do you brûlée before your chill the custard?
Pati Jinich
Feb 04
First you brulee under the broiler, then let it cool down 😉