Light Mexican Custards

Prep Time
1 hour
Cook Time
45 min
Yield
4
Recipe by:

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

Preparation

  1. In a large deep pot combine the light milk, cinnamon, vanilla & honey. Mix over medium heat until it boils.
  2. Remove the boiled mixture from the stovetop and let it cool to room temperature.
  3. Beat the EB eggs and pour slowly into the boiled mixture, stirring continuously.
  4. Pour the mixture into individual molds and place them inside a large baking pan half full of hot water to create a "water bath."
  5. Bake at 350°F (180°C) for 45 mins.
  6. Indulge yourself with the light version of a classic dessert

Nutrition

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Information per Serving
Serving Size 1
Calories 331
Fat 8g
Saturated Fat 2g
Cholesterol 354mg
Sodium 210mg
Carbohydrates 45g
Dietary Fiber .4g
Protein 18g