Jericalla

Ingredients

• 4 cupswhole milk
• 6egg yolks
• 150 g (3/4 cup)sugar
• 2cinnamon sticks
• 1 tbspvanilla extract
• 1 pinchfine salt

Method

1. In a medium saucepan, combine 4 cups of whole milk, 150 g (3/4 cup) sugar, and 2 cinnamon sticks. Place the pan over medium heat and stir occasionally to dissolve the sugar completely. Heat the mixture until it begins to steam and small bubbles form around the edges, but do not let it come to a boil. The aroma of cinnamon should be noticeable, indicating the flavor is infusing into the milk.
2. While the milk is heating, in a separate bowl, whisk together 6 egg yolks, 1 tablespoon of vanilla extract, and a pinch of fine salt until the mixture is smooth and slightly thickened. This will ensure the egg yolks are well incorporated and ready to mix with the milk without curdling.
3. Once the milk mixture is ready, remove the cinnamon sticks and slowly pour a small amount of the hot milk into the egg yolk mixture, whisking constantly. This process, known as tempering, gradually raises the temperature of the egg yolks to prevent them from curdling when combined with the rest of the hot milk.
4. After tempering, gradually whisk the egg yolk mixture back into the saucepan with the remaining milk. Return the pan to medium-low heat and continue to stir gently but constantly. Cook until the mixture thickens slightly and coats the back of a spoon. The custard should have a smooth texture without any lumps.
5. Remove the saucepan from heat and let the mixture cool slightly. Strain the custard through a fine-mesh sieve into a large bowl or pitcher to remove any cooked egg bits and ensure a silky texture.
6. Pour the strained custard into individual ramekins or small ovenproof dishes, filling them about three-quarters full. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help the custard cook evenly.
7. Preheat your oven to 350°F (175°C). Carefully transfer the baking dish to the oven and bake until the custard sets and the tops develop a light golden color, which should take about 40-45 minutes. The custard should jiggle slightly in the center when gently shaken.
8. Once baked, remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or until thoroughly chilled. The jericalla will firm up further as it cools, achieving the creamy texture characteristic of this dessert.
9. Before serving, you may sprinkle a bit of ground cinnamon on top for added flavor and presentation. Serve the jericalla in the ramekins, allowing each guest to enjoy the rich, creamy dessert with its subtle hints of cinnamon and vanilla.