Natilla — Print Recipe — The Culinary Codex

A firm, sliceable milk pudding infused with cinnamon and panela, the traditional Christmas dessert served alongside buñuelos at every Colombian holiday gathering.

Ingredients

1L whole milk
200g panela (or dark brown sugar)
100g cornstarch
2 cinnamon sticks
1 tsp vanilla extract
1 tbsp butter
Pinch of salt
Shredded coconut and raisins for garnish

Instructions

1 Dissolve cornstarch in 1 cup of cold milk. Set aside.
2 Heat remaining milk with panela and cinnamon sticks, stirring until panela dissolves.
3 Remove cinnamon sticks. Slowly pour in the cornstarch mixture while whisking constantly.
4 Cook over medium heat, whisking continuously, for 10-15 min until very thick and pulling away from the sides.
5 Stir in butter and vanilla. Pour into a greased mold.
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.