Jericalla

Method

1. 1 Heat the milk with the cinnamon stick and vanilla for 12 minutes, then let it cool slightly and remove the cinnamon stick.
2. 2 Beat the eggs with sugar, then pour in the warm milk little by little to prevent the eggs from curdling.
3. 3 Strain the mixture through a sieve twice and then pour it into small ceramic bowls.
4. 4 Bake in a water bath at 170 degrees for 35 minutes, or until the ice cream is just set but still slightly wobbly in the middle.
5. 5 Increase the temperature to 240 degrees for the last 5 minutes to create brown spots on the surface of the cream.
6. 6 The charred surface is created using an oven, not a blowtorch; this is what distinguishes jericalla from crème brûlée.

With an appliance

• Air fryer 48 min

  Replace step 4: spray oil around the small cups, place the cups in a tray of water in a 185-degree hot air boiler for 23 minutes, and rotate the tray after 12 minutes; the ice cream will freeze quickly, do not flip, and divide into batches.