Jericalla Tapatía

Ingredients

• 1 litre whole milk
• 1 large cinnamon stick
• 150 g caster sugar
• 5 large eggs
• 2 tsp vanilla extract
• 0.25 tsp fine salt

Before you cook

• Set six 200 ml ovenproof ramekins in a deep roasting tin.
• Boil a kettle of water for the water bath.
• Crack the eggs into a bowl and beat them lightly with the vanilla and salt.

Steps

1. Pour the milk into a saucepan with the cinnamon stick and the sugar.
2. Warm the milk over medium-low heat for 10 minutes, stirring, until it steams and the sugar has dissolved.
3. Take the pan off the heat and leave the cinnamon to infuse for 15 minutes.
4. Heat the oven to 170C.
5. Lift out the cinnamon stick and discard it.
6. Pour the warm milk into the beaten eggs in a thin stream, whisking constantly so the eggs do not scramble.
7. Strain the custard through a fine sieve into a jug.
8. Skim off any foam from the surface of the custard.
9. Divide the custard between the six ramekins.
10. Pour boiling water into the roasting tin until it comes halfway up the sides of the ramekins.
11. Bake for 35 to 40 minutes, until the custards are set at the edges and wobble only slightly in the centre.
12. Turn the oven to its highest grill setting.
13. Grill the custards for 3 to 5 minutes, watching them closely, until the tops are blistered and browned in patches.
14. Lift the ramekins out of the water bath and cool them for 20 minutes.
15. Serve the jericallas warm, or chill them for 3 hours and serve cold.