Jalisco Jericalla

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 1/2 quarts milk
• 2 cinnamon sticks
• 1 teaspoon vanilla extract (mexican vanilla preferred)
• 1 1/2 cups sugar
• 8 egg yolks

Recipe

• 1 bring milk and cinnamon sticks to a boil in a saucepan, stirring constantly so as not to scorch.
• 2 reduce heat, and simmer for 10 minutes, add vanilla.
• 3 remove from heat; cool.
• 4 stir in sugar, and cook over low heat, stirring occasionally for 30 minutes.
• 5 remove from heat and cool.
• 6 meanwhile, beat egg yolks and add to cooled milk mixture.
• 7 preheat oven to 350°f.
• 8 divide mixture among 8 heat-resistant dessert dishes or ramekins.
• 9 bake in a water bath (bain marie) for 30 to 35 minutes or until a toothpick inserted in center of custard comes out clean.
• 10 brown under broiler for 3 to 5 minutes or until tops are golden or use a crème brûlée torch.
• 11 refrigerate for 2 hours.
• 12 un-mold onto dessert plates.
• 13 if you wish, you can garnish the plates with a raspberry sauce, a few fresh raspberries and a sprig of mint.