Ingredients
- 1 1/2 cups whole milk
- 2/3 cup evaporated milk
- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 1 (4-inch) cinnamon stick
- 2 eggs
- 1 egg yolk
Directions
- Combine milks, sugar, vanilla, and cinnamon in a medium saucepan over medium-high heat. Stir constantly until sugar dissolves; approximately 5 minutes. Increase heat to medium and simmer for 15 minutes stirring constantly. Remove from heat and let mixture cool completely. Remove and discard cinnamon stick.
- Preheat oven to 350°F.
- Beat eggs and yolk in a separate bowl. Whisk together egg mixture into milk mixture. Place 1/2 cup ramekins in an oven-proof casserole dish. Pour mixture into ramekins. Add boiling water to casserole dish about halfway up ramekins.
- Bake in water bath for 48-50 minutes or until when tested with a toothpick, it comes out clean. Return jericallas to oven and broil for 2-7 minutes or until tops are golden brown. Remove from oven and let cool completely.
- You can enjoy as soon as jericallas cool or refrigerate for 2 hours to enjoy cold.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Ericka Sanchez @nibblesandfeasts.