Like most custards, Jericallas need to be baked in a water bath. Then add the remaining milk mixture to the eggs and whisk until smooth. Once the mixture is cool add a few tablespoons to the whisked eggs.

We need the milk mixture to cool down so when combined with the eggs, they don’t start cooking or curdling. Then immediately remove from the heat and let it cool for 30 minutes. Start by bringing the milk, sugar, cinnamon, and vanilla to boil. However regular Vanilla will work too.Įggs- Some recipes call for just egg yolks, but I try to avoid separating eggs, and using the whole egg works in this recipe. Vanilla Extract- Preferable Mexican vanilla, since again the flavor is stronger. But regular cinnamon sticks are preferred over ground cinnamon. I haven’t tried any natural sweeteners or sugar substitutes with this recipe, so I can’t offer any advice.Ĭinnamon Sticks- Preferably Mexican cinnamon sticks because the flavor is more concentrated. Sugar- Plain white sugar is what you’ll need. Whole milk version on the left and Oat Milk version on the right. It’s also a little more denser, but honestly I thought it still tasted delicious. The color of the Jericallas is darker with the Oat milk and the browning isn’t as spotty as the whole milk version. I made a separate batch with Oat Milk and it totally works! This is an awesome substitution if you are like me and can’t tolerate dairy. Milk- Authentic Jericallas are made with whole milk, but since I can’t tolerate dairy, I wanted to try a substitution. The ingredients to make Jericallas are easily accessible and you probably have most of them in your kitchen. Milk, Sugar, Cinnamon sticks, Vanilla, and Eggs. Let’s get baking! Ingredients and Substitutions

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