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