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A traditional custard dessert from Guadalajara with a caramelized top and creamy vanilla interior. This beloved Jalisco sweet is a family favorite that captures the essence of Mexican comfort desserts.
Preheat oven to 350°F. Bring 3 cups whole milk just to a simmer in a saucepan over medium heat, stirring occasionally to prevent scorching.
In a mixing bowl, whisk 4 large eggs with 3 tbsp granulated sugar until fully combined and pale. Add 2 tsp vanilla extract, 0.5 tsp ground cinnamon, and 0.25 tsp salt; mix well.
Slowly pour a ladle of hot milk into the egg mixture, whisking constantly to temper. Gradually add the remaining milk while whisking to prevent scrambling.
Strain the custard mixture through a fine sieve to ensure smooth texture, then pour equally into six oven-safe ramekins.
Place ramekins in a deep baking dish and add hot water to reach halfway up their sides. Bake 45–55 minutes until the custard is just set and the tops are caramelized (use broiler the last 2–3 minutes for a deeper finish, watching closely). Cool to room temperature, then chill at least 2 hours before serving.
