Street Stall · Baked Custard
Jericalla
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Unlike flan, jericalla is meant to be served with its scorched, blistered top left on show, not unmolded and covered in caramel sauce.
Milk, sugar, egg, and vanilla are baked in small clay or ceramic cups until the custard sets and the top browns and blisters under the oven's heat. Dessert carts and market stalls in Guadalajara sell them cold, straight out of their baking cups.
Why it's made this way: Jericalla is said to have originated in a Guadalajara convent kitchen, and it remains closely tied to the city rather than to Mexico more broadly.
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Part of World of Street Food — 3248 dishes from 118 countries.
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