Jericallas Mexican Baked Custards Food

JALISCO JERICALLA

Steps:

• Bring milk and cinnamon sticks to a boil in a saucepan, stirring constantly so as not to scorch.
• Reduce heat, and simmer for 10 minutes, add vanilla.
• Remove from heat; cool.
• Stir in sugar, and cook over low heat, stirring occasionally for 30 minutes.
• Remove from heat and cool.
• Meanwhile, beat egg yolks and add to cooled milk mixture.
• Preheat oven to 350°F.
• Divide mixture among 8 heat-resistant dessert dishes or ramekins.
• Bake in a water bath (bain marie) for 30 to 35 minutes or until a toothpick inserted in center of custard comes out clean.
• Brown under broiler for 3 to 5 minutes or until tops are golden or use a Crème Brûlée torch.
• Refrigerate for 2 hours.
• Un-mold onto dessert plates.
• If you wish, you can garnish the plates with a raspberry sauce, a few fresh raspberries and a sprig of mint.

MEXICAN FLAN (BAKED CARAMEL CUSTARD)

Steps:

• Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
• Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
• In a large mixing bowl, lightly beat the eggs.
• Stir in milk,1/2 cup sugar, vanilla and orange peel.
• Place caramel coated ring mold in another pan and place on an oven rack.
• Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
• Bake at 325Ffor close to l hour or until a knife comes out clean.
• Cool flan on a wire rack, Chill for at least 3 1/2 hours.
• To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
• Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
• Spoon the caramel that may remain in the mold on top of the flan.
• Pile sliced fruit in the center and serve.

JERICALLAS (MEXICAN BAKED CUSTARDS)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.
• Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.
• Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.
• Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.