Traditional Jericalla
Recipe by: Jenny Martinez
Ingredients
12 Eggland's Best Eggs, large
1 gallon of milk
1 stick canela, broken in half (cinnamon stick)
1 piloncio
2 tsp vanilla
Preparation
- Start by bringing the milk to boil with piloncillo and canela. Once it boils, turn off the heat and allow it to slightly cool.
- In a separate bowl, separate the egg yolk and egg whites. In the bowl with the yolks, add 1 cup of milk mixture while whisking, a little at a time. Keep mixing until smooth, then pour the yolk mixture back into the pot and whisk it with the remaining milk.
- Pour into terracotta cantaritos or desired oven-safe baking dishes. Place the dishes in a baño María and bake at 350°F for 1 hour. Broil for 5 minutes to create a beautiful golden crust on top. Carefully remove from the oven, allow to cook and then place into the fridge until desired serving time. ¡Y listo & enjoy!
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 cup |
|---|---|
| Calories | 618kcal |
| Fat | 22g |
| Saturated Fat | 10g |
| Cholesterol | 408mg |
| Sodium | 374mg |
| Carbohydrates | 64g |
| Dietary Fiber | .23g |
| Protein | 33g |
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