Difference Between Jericalla and Flan

Two Classic Desserts with Different Origins

In the world of Mexican desserts, jericalla and flan are two irresistible treats that often get confused due to their similar appearance and texture. However, each one has a unique history and preparation method.

In this guide, we’ll explore the differences between jericalla and flan, from their origins to how they’re made, so you can discover which one is your favorite.

Origins of Jericalla and Flan

Jericalla – A Traditional Dessert from Guadalajara
Originating in Guadalajara, Jalisco, jericalla was created in the 19th century by a Spanish nun from Jérica, Valencia, who worked in a local orphanage. She aimed to make a nutritious dessert for the children, leading to the birth of this delicious treat with a slightly caramelized top.

Flan – A European Classic with a Mexican Twist
Flan has roots in the Roman Empire, but its modern version was perfected in Spain and France. When the Spanish arrived in Mexico, flan became a beloved dessert, incorporating local ingredients like condensed milk and homemade caramel.

How to Make Jericalla and Flan at Home

Traditional Jericalla Recipe

Ingredients:

• 1 liter of whole milk
• 5 eggs
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 cinnamon stick

Preparation:

1. Heat the milk with cinnamon and sugar until it boils. Remove from heat and let it cool.
2. Whisk the eggs with vanilla, then slowly add the warm milk, mixing well.
3. Strain the mixture and pour it into individual molds.
4. Bake at 180°C (350°F) for 30-40 minutes without a water bath, allowing the top to caramelize.
5. Let it cool and serve. Enjoy its creamy texture with a slightly toasted top.

Classic Flan Recipe with Caramel

Ingredients:

• 1 can of condensed milk
• 1 can of evaporated milk
• 4 eggs
• 1 teaspoon vanilla extract
• ½ cup sugar (for caramel)

Preparation:

1. Make the caramel: Heat the sugar in a pan until it melts and turns golden brown. Pour into a mold.
2. Blend the milks, eggs, and vanilla until smooth.
3. Pour the mixture over the caramel and cover with aluminum foil.
4. Bake in a water bath at 180°C (350°F) for 50 minutes. Alternatively, cook in a pressure cooker for 20 minutes.
5. Let it cool, unmold, and serve. The liquid caramel will coat the flan when flipped.