Jul 14 2026
Restaurants›República›Jericalla Recipe

Jericalla Recipe

Inspired by República
Time5h
Serves6

Something wonderful between a flan and crème brûlée

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Ingredients

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Custard

Topping (optional)

Equipment

Method

Prep & Infusion

  1. 1

    Preheat and prepare

    Preheat the oven to 325°F (160°C). Arrange six 6-ounce ramekins (or a single small baking dish) in a roasting pan that will hold them with space around each.

  2. 2

    Infuse milk

    In a medium saucepan, combine the whole milk, heavy cream, and the split vanilla bean (scrape seeds into the milk and add the pod) or 1 tablespoon vanilla extract. Warm over medium heat until just below simmering (small bubbles forming at the edge), about 5–7 minutes. Remove from heat and let steep for 10 minutes to infuse vanilla.

Make Custard

  1. 3

    Whisk eggs and sugar

    While the milk is infusing, whisk together the 4 whole eggs, 2 egg yolks, 3/4 cup granulated sugar, ground cinnamon, and 1/4 teaspoon kosher salt in a large bowl until combined and slightly frothy (do not over-whisk — avoid incorporating a lot of air).

  2. 4

    Temper eggs

    Remove the vanilla bean pod from the milk (if used). Slowly pour a ladle (about 1/4 cup) of the warm milk into the egg-sugar mixture while whisking constantly to temper the eggs. Continue adding the milk in a slow steady stream, whisking until fully incorporated and smooth.

  3. 5

    Strain

    Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and the vanilla pod remnants. This yields a silky texture.

Bake in Water Bath

  1. 6

    Fill ramekins

    Divide the strained custard evenly among the prepared ramekins (about 5–6 ounces each).

  2. 7

    Prepare water bath and bake

    Place the filled ramekins in the roasting pan. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins. Cover the roasting pan loosely with aluminum foil (optional) to reduce surface browning. Bake at 325°F (160°C) until the centers are just set but still slightly wobbly — about 30–40 minutes for 6-ounce ramekins (longer for a larger dish). Start checking at 25 minutes to avoid overbaking.

  3. 8

    Cool

    Remove ramekins from the water bath and cool on a wire rack for 30 minutes. Then refrigerate uncovered for at least 4 hours, preferably overnight. Chilling completes the custard set and improves texture.

Finish & Serve

  1. 9

    Optional brûlée topping

    If you want the classic lightly caramelized top, sprinkle about 1/3–1/2 teaspoon granulated sugar evenly over each chilled custard. Use a kitchen torch to melt and caramelize the sugar into a thin crisp crust, moving the torch in a circular motion until golden brown. If you don't have a torch, place the ramekins under a very hot broiler about 3–6 inches from the heat, watching constantly and rotating to avoid burning until the sugar browns. Let caramelized tops rest for 1–2 minutes to harden.

  2. 10

    Garnish and serve

    Lightly dust with the 1/4 teaspoon ground cinnamon if desired. Serve chilled. Jericalla is best eaten within 24–48 hours for optimal texture.

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