Description
Experience the rich and creamy flavors of Traditional Colombian Natilla, a classic holiday dessert cherished for its smooth custard texture and warm cinnamon notes. Made with panela, whole milk, and a hint of coconut, this natilla brings festive joy to any table with its comforting sweetness and authentic taste.
Ingredients
Scale
Dry Ingredients
- 1 cup Panela (or 1 cup packed brown sugar as substitute)
- 1/2 cup Cornstarch (dissolved in cold milk)
- 1 teaspoon Ground Ceylon Cinnamon (plus extra for dusting)
Wet Ingredients
- 4 cups Whole Milk (no substitutions recommended)
- 2 tablespoons Butter (unsalted preferred)
Optional Garnish
- 1/2 cup Grated Coconut (optional)
Instructions
- Combine Milk, Panela and Cinnamon: In a large saucepan over medium heat, mix the whole milk, grated panela, and ground Ceylon cinnamon. Stir continuously until the panela is fully dissolved to ensure a smooth base.
- Dissolve Cornstarch: In a separate bowl, dissolve the cornstarch in a small amount of cold milk, whisking until completely smooth to prevent lumps in the custard.
- Incorporate Cornstarch Mixture: Gradually add the cornstarch mixture into the warm milk mixture, whisking constantly to create an even blend and avoid clumps.
- Thicken the Custard: Lower the heat and stir continuously for 10 to 15 minutes until the mixture thickens to a smooth, custard-like consistency.
- Add Butter: Stir in the butter until fully melted and integrated, which enriches the texture and flavor of the natilla.
- Set and Chill: Pour the thickened mixture carefully into a greased dish or mold. Allow it to cool at room temperature, then refrigerate for at least 2 hours until fully set.
- Garnish and Serve: Once chilled, dust the top with additional cinnamon and sprinkle with grated coconut if desired. Serve chilled for the best traditional experience.
Notes
- Panela provides an authentic flavor but can be substituted with brown sugar if unavailable.
- Ensure cornstarch is fully dissolved in cold milk before adding to prevent lumps.
- Stir constantly while thickening to avoid burning or sticking to the pot.
- Use whole milk for the creamiest and most authentic texture.
- Refrigerate at least 2 hours to ensure proper setting.
- Optional grated coconut adds texture and decorative appeal but can be omitted for simplicity.
