Light Mexican Custards
Originally from the city of Guadalajara, Jalisco, the Jericalla is one of the most delicious Mexican desserts, especially when made with EB!
Make This Recipe
Ingredients
- 8 Eggland’s Best Eggs, large
- 3 cups light milk
- 2 cinnamon sticks
- 2 tablespoons vanilla extract
- ½ cup honey
Preparation
- In a large deep pot combine the light milk, cinnamon, vanilla & honey. Mix over medium heat until it boils.
- Remove the boiled mixture from the stovetop and let it cool to room temperature.
- Beat the EB eggs and pour slowly into the boiled mixture, stirring continuously.
- Pour the mixture into individual molds and place them inside a large baking pan half full of hot water to create a "water bath."
- Bake at 350°F (180°C) for 45 mins.
- Indulge yourself with the light version of a classic dessert
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 331 |
| Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | 354mg |
| Sodium | 210mg |
| Carbohydrates | 45g |
| Dietary Fiber | .4g |
| Protein | 18g |