JERICALLAS
May 26, 2010
Category: Just For Fun
Graciella Valley
Graciella Valley
| Ingredients: | |
| ● 8 eggs and yolk with all ● 2 liters of milk ● 2 teaspoons vanilla ● 1 cinnamon stick ● 300 grams of sugar or to taste |
| Preparation: | |
| Boil the milk with the cinnamon and sugar. Since hivió allowed to cool, then you add the 8 previously beaten eggs and vanilla, it empties into ramekins and put in the oven in a bain marie for an hour. | |
Jericallas
(This recipe gave me a client) is the same, only she is good and I am simplifying Chef hails all, anyone can make you like it, Enjoy them are delicious
1 liter of whole milk, 1 cup sugar (3/4 if you want it sweet or even 1 cup and 1/2 if you like empalage). 1 cinnamon stick. On some people put eggs from 6 to 4 per liter of milk. to more thicker egg. Also some people use just the yolks, but we know we know that the custard is white and light flavored egg yolk is yellow with pure. Check with oven thermometer for your oven if it really gives the temperature is marked on the knob. Many ovens do not give the correct temperature. Everyone must know your oven. It also depends if it's convection heat or not, if electric or gas. The humidity also depends for baking times. That experience will know it, do not worry about it, every cook knows that there is always bake things in right time. An intermediate temperature between 185 and 200 degrees is correct.
Boil the milk with the cinnamon and sugar. Test whether the amount of candy is desired. (The custard is light and not cloying like flan). Allow to cool. In blender put milk and lay eggs previously beaten with a fork. Some use the method of adding the hot milk tempered little by little so as not to cook the eggs if you want to use a blender or wait to cool the milk. Place in ramekins, and these within a broad border tray with water that reaches beyond 3/4 of the ramekin (bain marie) When touching the custard with the fingertips and feel firm, is already this (not hard as flan, is more gentle but firm) It remains to give the golden nomas desired. The texture of the custard is like a jelly somewhat watery but with the hard crust like dry skin but with brightness. It is eaten cold.
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