Corn Jericalla Recipe by Mauricio Lopez, Executive Chef of Hotel Hilton, Los CabosNews, RECIPES, STORIES — By Criss on December 12, 2011 at 8:06 am
Enjoy a taste of the Hilton Los Cabos dining experience in your very own kitchen. Hotel Hilton’s Executive Chef, Mauricio Lopez, has prepared custom recipes to help us home chefs to impress our friends and family with ease. Please enjoy this month’s recipe from one of Hotel Hilton Los Cabos restaurants.
This rich custard dessert combines the best of a flan with a crème brulee and is flavored with fresh sweet corn. This authentic recipe hails from Jalisco, Mexico.
Ingredients for Corn Jericalla
14 oz. evaporated milk
11 oz. condensed milk
6 egg yolks
2 whole eggs
1 vanilla pod
½ tsp. cinnamon
1.5 lbs. sweet corn (fresh)
Preparation for Corn Jericalla
In a blender, incorporate sweet corn, whole eggs, egg yolks and evaporated milk. Blend until liquid, and then pour into a bowl. Slowly add the condensed milk while whisking rapidly. Incorporate the cinnamon powder and the vanilla (just the beans) and keep whisking.
Pour the mixture into 3″ cooking molds and cook bain-marie* (water bath) for approximately 20 minutes until the texture resembles flan. Top the jericallas with brown sugar and bake on the top of the oven at high temperature until the sugar is caramelized. Serve with vanilla ice cream and enjoy!
Makes 15 custards using 3″ molds.
*Bain-Marie (Water Bath)
This cooking technique consists of placing a container (pan, bowl, soufflé, etc.) of food in a large, shallow pan of warm water, which serves to surround the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them.