A firm, sliceable milk pudding infused with cinnamon and panela, the traditional Christmas dessert served alongside buñuelos at every Colombian holiday gathering.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Dissolve cornstarch in 1 cup of cold milk. Set aside.
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2
Heat remaining milk with panela and cinnamon sticks, stirring until panela dissolves.
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3
Remove cinnamon sticks. Slowly pour in the cornstarch mixture while whisking constantly.
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4
Cook over medium heat, whisking continuously, for 10-15 min until very thick and pulling away from the sides.
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5
Stir in butter and vanilla. Pour into a greased mold.
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6
Cool completely, then refrigerate until firm. Unmold and garnish with coconut and raisins.
Did You Know?
Natilla is so central to Colombian Christmas that supermarkets sell pre-made natilla kits starting in October.
Chef's Notes
Equipment Tips
- heavy saucepan
- whisk
- mold or baking dish
Garnishing
shredded coconut, raisins, cinnamon
Accompaniments
The Story Behind Natilla
Natilla evolved from Spanish custard traditions but diverged radically in Colombia by using cornstarch instead of eggs, creating a firm, sliceable pudding rather than a soft custard. Panela, Colombia's unrefined cane sugar, gives it a deep caramel flavor impossible to replicate with white sugar.
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