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Colombian

Natilla

A traditional Colombian Christmas custard made with milk, panela, cinnamon, and cornstarch until thick and glossy. It sets into tender slices with a warm caramel spice flavor.

Natilla — Colombian — ChefSnap
10 minsPrep
20 minsCook
6Serves
MediumDifficulty
370 kcal per serving8g protein 68g carbs 9g fat
Watch it made — NatillaWatch it madeRosita Cocina · 5:59

Ingredients

Method

  1. Reserve 1/2 cup of the cold milk in a bowl and whisk it with the cornstarch until completely smooth.
  2. In a heavy saucepan, combine the remaining 1 1/2 cups milk, grated panela, cinnamon stick, cloves, and salt.
  3. Warm over medium heat, stirring until the panela dissolves and the milk is fragrant, about 5 minutes.
  4. Remove and discard the cinnamon stick and cloves.
  5. Lower the heat to medium-low and slowly pour in the cornstarch mixture while stirring constantly with a wooden spoon.
  6. Cook, stirring without stopping and scraping the bottom and corners of the pan, until the natilla becomes very thick, glossy, and pulls away slightly from the bottom, 10 to 12 minutes.
  7. Stir in the butter until fully melted and incorporated.
  8. Pour the hot natilla into two small ramekins or one shallow dish rinsed with cold water.
  9. Let cool at room temperature until set, then chill for at least 1 hour if a firmer texture is desired.
  10. Unmold or serve in the dish, dusted with ground cinnamon.

Common questions

What can I use instead of panela if I can’t find it?

You can substitute packed dark brown sugar or piloncillo in equal weight, though the flavor will be less caramel-like. If using brown sugar, add a little extra cinnamon for depth and taste for sweetness before thickening.

How long does natilla take from start to finish?

Plan on about 25 to 35 minutes total: 5 minutes to warm and dissolve the panela, 10 to 12 minutes to thicken, plus a few minutes to finish and pour. Add at least 1 hour chilling for a firmer set.

What are the most common mistakes when making natilla?

The biggest mistakes are adding cornstarch to hot milk, which causes lumps, and not stirring constantly while thickening, which can scorch the bottom. Also avoid boiling hard; gentle medium-low heat helps it stay smooth and glossy.

How should I store leftover natilla?

Cover it tightly and refrigerate for up to 3 days. It will firm up as it chills. If it gets too thick, let it sit at room temperature for 10 to 15 minutes before serving; do not freeze.

How is natilla usually served?

Serve it chilled or at cool room temperature in small ramekins or sliced from a dish. It pairs well with a dusting of ground cinnamon, and in Colombia it’s often served alongside buñuelos during the holidays.