Light Mexican Custards

Light Mexican Custards
Prep Time
1 hour
Cook Time
45 min
Yield
4
Recipe by: Vix | Yum

Originally from the city of Guadalajara, Jalisco, the Jericalla is one of the most delicious Mexican desserts, especially when made with EB!

Light Mexican Custards

Make This Recipe

Ingredients

  • 8 Large White Eggland’s Best Eggs
  • 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
Information per Serving
Serving Size 1
Calories 331
Fat 8 g
Saturated Fat 2 g
Cholesterol 354 mg
Sodium 210 mg
Carbohydrates 45 g
Dietary Fiber .4 g
Protein 18 g