Jericallas is a cold dessert similar to creme brûlée or crema catalana (but lighter). It's from Guadalajara, Jalisco, and is usually sold by street vendors
Nutrition: per serving
Pour both milks into a pan, then add the sugar, cinnamon and vanilla. Heat over a medium-low heat, stirring constantly. As soon as it starts to bubble at the edges, turn off the heat and set aside for 10 mins to cool.
Meanwhile, whisk the eggs in a bowl. Strain the cooled milk mixture through a sieve, then add to the eggs, combine well then pour the mixture into a jug.
Heat the oven to 180C/160C fan/gas 4. Pour the custard into four 150ml ovenproof ramekins. Put them into a deep baking tray or roasting dish, big enough to fit them with some space between. Carefully, pour hot water into the tray, making sure it reaches halfway up the ramekins.
Bake for 30 mins then remove from the oven. Heat the grill to medium and put the jericallas under for 2 mins until they form caramelised spots. Set them aside to cool to room temperature, then chill for 2 hrs before serving cold.
