Burnt Custard Mexican Recipe

Burnt Custard Mexican Recipe

Ingredients

Recipe for: Jericalla – Burnt Custard

Serves 8

• 4 cups whole milk
• 1 (3-inch) piece canela
• 1 cup sugar
• 5 egg yolks
• ½ teaspoon pure vanilla extract
• pinch of salt

Method

1. Preheat the oven to 325°F
2. Butter 8 ramekins
3. Combine the milk, canela, and sugar in a pot, bring to a boil over medium heat, and remove from the heat
4. Let cool for 10 minutes
5. Remove and discard the canela
6. In a separate bowl, whisk the egg yolks and then add about 1 cup of the warm milk, whisking continuously
7. Return to the pot and add the vanilla and salt
8. Place the ramekins in a towel-lined baking dish to prevent them from sliding, and fill them with the custard
9. Fill the baking dish about three-fourths of the way up the sides of the baking dish with hot water
10. Bake, uncovered, until the tops start to bubble and are dark brown, 25 to 30 minutes
11. Remove from the oven, remove the ramekins from the baking dish, and let cool to room temperature or chill briefly before serving

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