Description
This traditional Colombian Natilla is a creamy, cinnamon-infused custard dessert perfect for holiday celebrations. Made with whole milk, panela, and cornstarch, this sweet treat is rich, comforting, and topped with optional grated coconut and a dusting of cinnamon for an authentic festive touch.
Ingredients
Scale
Main Ingredients
- 1 cup Panela (Substitute with 1 cup packed brown sugar if unavailable)
- 4 cups Whole Milk (No substitutions recommended for optimal flavor)
- 1/2 cup Cornstarch (Must be dissolved in cold milk to avoid lumps)
- 1 teaspoon Ground Ceylon Cinnamon (Use extra for dusting before serving)
- 2 tablespoons Butter (Can use unsalted for a more controlled flavor)
- 1/2 cup Grated Coconut (Optional; omit if you prefer a simpler presentation)
Instructions
- Combine base ingredients: In a large saucepan, mix together whole milk, grated panela, and ground Ceylon cinnamon over medium heat. Stir continuously until the panela dissolves completely, creating a smooth, sweet milk base.
- Dissolve cornstarch: In a separate bowl, take a small amount of cold milk and dissolve the cornstarch thoroughly until smooth and lump-free. This will ensure a smooth custard texture.
- Add cornstarch mixture: Gradually whisk the cornstarch suspension into the warm milk mixture, stirring constantly to prevent lumps from forming as the mixture thickens.
- Cook the custard: Reduce the heat to low and keep stirring continuously for about 10-15 minutes. The mixture will gradually thicken to a custard-like consistency.
- Incorporate butter: Add the butter to the thickened mixture and mix well until fully melted and incorporated, enriching the custard with a silky texture.
- Set the natilla: Carefully pour the hot custard into a greased dish or mold. Allow it to cool at room temperature, then refrigerate for at least 2 hours until fully set and firm.
- Garnish and serve: Once chilled and set, sprinkle the top with the grated coconut and additional ground cinnamon to enhance flavor and presentation before serving.
Notes
- Use whole milk for the best creamy texture and authentic flavor; skim or low-fat milk will alter the consistency.
- If panela is unavailable, packed brown sugar is an excellent substitute.
- Ensure the cornstarch is fully dissolved in cold milk before adding to avoid lumps.
- Stir continuously during cooking to prevent the mixture from sticking to the pan or burning.
- The grated coconut topping is optional; you can omit it for a simpler version.
- Natilla must be refrigerated until fully set, preferably for at least 2 hours but can be chilled overnight for convenience.
