Natilla Colombiana (Colombian Christmas Custard) Recipe
Natilla is a thick, pudding-like dessert, resembling a cross between flan and dulce de leche, that can be firm enough to be cut into squares.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
In a small bowl, whisk 1 cup of milk with cornstarch until smooth.
-
In a heavy saucepan, combine the remaining milk, grated panela (or brown sugar and molasses), baking soda, cloves, cinnamon sticks, and salt; whisk thoroughly.
-
Heat the milk-sugar mixture over medium-low heat, stirring until it just begins to boil, then remove the cinnamon sticks and cloves.
-
Whisk in the milk-cornstarch mixture; continue cooking and stirring constantly for 10-12 minutes until the mixture thickens enough to reveal the pan bottom when stirred, adding coconut if desired, but do not bring to a full boil.
-
Remove from heat, then stir in raisins or nuts (if using), butter, and vanilla.
-
Pour the mixture into a greased 8-inch square glass pan or mold; refrigerate overnight until firm.
-
Before serving, sprinkle generously with powdered sugar and cut into 3-inch rectangular pieces.