Street Stall · Baked Custard
Jericalla
Photo: ProtoplasmaKid / Wikimedia Commons · CC BY-SA 4.0
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 usually traced to Guadalajara's Hospicio Cabañas orphanage, where legend credits a cook from Jérica in Spain; the story is unverified, but the custard remains closely tied to the city.
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