Ingredients
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1 1/2
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2
-
1
-
1 1/2
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8
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-
-
-
-
-
-
-
-
-
Directions
Jalisco Jericalla, A cross between flan and creme brulee, this is a rich dessert originating in Jalisco, Mexico. Posted from an online source in response to a recipe request. Refrigeration time not included in preparation time., Has anyone made it with sugar free, A very good and practical recipe, so clearly stated and so easy to follow, very much alike the original, old times recipe.
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Steps
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1
Done
|
Bring Milk and Cinnamon Sticks to a Boil in a Saucepan, Stirring Constantly So as not to Scorch. |
|
2
Done
|
Reduce Heat, and Simmer For 10 Minutes, Add Vanilla. |
|
3
Done
|
Remove from Heat; Cool. |
|
4
Done
|
Stir in Sugar, and Cook Over Low Heat, Stirring Occasionally For 30 Minutes. |
|
5
Done
|
Remove from Heat and Cool. |
|
6
Done
|
Meanwhile, Beat Egg Yolks and Add to Cooled Milk Mixture. |
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7
Done
|
Preheat Oven to 350f. |
|
8
Done
|
Divide Mixture Among 8 Heat-Resistant Dessert Dishes or Ramekins. |
|
9
Done
|
Bake in a Water Bath Bain Marie For 30 to 35 Minutes or Until a Toothpick Inserted in Center of Custard Comes Out Clean. |
|
10
Done
|
Brown Under Broiler For 3 to 5 Minutes or Until Tops Are Golden or Use a Crme Brle Torch. |
