Colombian Natilla (Cinnamon Milk Custard)

Name: Colombian Natilla (Cinnamon Milk Custard)
Prep time: 4 min
Cook time: 10 min
Total time: 14 min
Yield: 8 people
Ingredients: 2 cups whole milk; ½ cup shredded panela; ½ cup brown sugar; 3 cinnamon sticks; ½ cup cornstarch; 1 cup whole milk; ¼ cup raisins; 2 tablespoons butter; 1 teaspoon ground cinnamon

User Reviews

5.0

21 reviews

Excellent

Prep Time
4 mins
Cook Time
4 mins
Total Time
14 mins
Servings
8 people
Course
Dessert
Cuisine
South American, Colombian

Colombian Natilla (Cinnamon Milk Custard)

Nicole Alvarado

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Natilla is a firm milk custard infused with cinnamon and served with buñuelos (fritters) during Christmas time in Colombia.Yield: 1 (9 inch round) Natilla (8 to 10 slices)

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Ingredients

Servings

2 cups whole milk
½ cup shredded panela or dark muscovado sugar (or more brown sugar)
½ cup brown sugar
3 cinnamon sticks or 1 teaspoon ground cinnamon
½ cup cornstarch
1 cup whole milk
¼ cup raisins
2 tablespoons butter
1 teaspoon ground cinnamon

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Instructions

In a medium saucepan, over low heat, simmer 2 cups of milk, sugars and cinnamon sticks for 5 minutes. Remove cinnamon sticks.
In a small bowl, mix together cornstarch and 1 cup of milk.
Turn the heat to medium-high and add the cornstarch mixture. Stir constantly until the mixture thickens.
Lower the heat and cook for another 5 minutes. Stir constantly so that the cornstarch doesn't clump.
Turn off the heat. Add the raisins and butter. Mix well and pour into a 9-inch round pan. Refrigerate until firm, at least 2 hours.
Before serving, sprinkle with some ground cinnamon.