Colombian natilla
A firm, sliceable Christmas custard made with milk, panela and cinnamon, with coconut and raisins. Served with buñuelos all December.
- 35 min10 prep · 25 cook
- EasyDifficulty
- 240 kcalper serving
Ingredients
- Whole milk1 l
- Panela or dark brown sugar, grated200 g
- Cornflour100 g
- Cinnamon sticks2
- Butter30 g
- Desiccated coconut40 g
- Raisins40 g
- Ground cinnamonto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Dissolve the cornflour in 250 ml of the cold milk.
- 2
Heat the rest of the milk with the panela and cinnamon sticks until the panela dissolves.
- 3
Remove the cinnamon and pour in the cornflour mixture, stirring constantly over medium-low heat.
- 4
Keep stirring until very thick and it starts to pull away from the sides of the pan.
- 5
Stir in the butter, coconut and raisins.
- 6
Pour into a greased dish, smooth the top and let it set before cutting into squares. Dust with cinnamon.
Tips and questions
- Why didn’t my natilla set?
- It wasn’t cooked long enough. Keep stirring until it is very thick and leaves the bottom of the pan visible as you stir.
- What do I serve it with?
- In Colombia it always comes with buñuelos de queso at Christmas, but a cup of hot chocolate is also traditional.
Enjoy your meal!
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