Colombian Natilla Made With Cane Sugar
This delicious Colombian Natilla With Cane Sugar is a traditional dessert that is often enjoyed during the Christmas season. It’s a sweet and creamy custard that is usually served with buñuelos, making it one of the most popular holiday treats.
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This version of Colombian natilla is made with the sweet flavor of cane sugar or “panela”, one of the key ingredients that make this custard a family favorite. If you are not able to find panela, you can substitute it with “piloncillo”, which is the Mexican version.
Ingredients For Colombian Natilla With Cane Sugar
Scroll down to the recipe card to see the complete list of ingredients.
- Milk. Use whole milk to get the best flavor.
- Cane sugar or panela. This is what makes this recipe so special. You can find it at many Latino grocery stores here in the US. You can substitute it with “piloncillo”, which is the Mexican version of panela.
- Cinnamon. Use 3-4 whole sticks of cinnamon. You can also use ground cinnamon.
- Cloves. This is an optional ingredient, but I highly recommend using it to give this natilla that warm Christmas flavor. I prefer to use ground cloves, but you can also use whole cloves instead.
- Cornstarch. This is the key ingredient that will give the custard a solid and jiggly texture.
- Butter. It enhances the flavor of the natilla and it adds a beautiful glossy look.
- Shredded coconut. It’s an optional ingredient that gives this natilla the most amazing flavor.
- Raisins. Another optional ingredient that adds flavor and color.
- Ground cinnamon. Sprinkle it on top of the natilla to add more cinnamon flavor.
How To Make Colombian Natilla With Cane Sugar
Scroll down to the recipe card to see detailed step-by-step instructions.
- In a small bowl dissolve the cornstarch with a small amount of milk and set it aside.
- In a large pot bring the whole milk, cane sugar, cinnamon sticks, and cloves to a boil. Let it simmer for a few minutes and then carefully remove the cinnamon sticks.
- Slowly add the dissolved cornstarch to the boiling milk. Stir until it starts to thicken.
- Add the butter, shredded coconut, and/or raisins and continue to stir until they are well blended.
- Pour the natilla into a large baking dish or individual bowls and sprinkle with ground cinnamon on top. Let it cool before serving.
Watch the Reel
📍 What is Natilla?
- Natilla is the most traditional dessert that is served during Colombian Christmas celebrations. It comes from the “natillas” or custards that were brought over by the Spanish. Unlike natillas, which are lighter in color and texture, Colombian natilla is thicker, denser, and darker due to the addition of local ingredients like corn and cane sugar, two ingredients that were introduced by the Indigenous tribes and African slaves who lived in the region.
Frequently Asked Questions
Can I use regular sugar to make natilla?
You can and in fact, that’s exactly what I used years ago before I could get my hands on panela here in the US. You can make this recipe for Colombian Natilla where I use both, white sugar and brown sugar.
Why does my milk curdle when I make natilla with cane sugar?
This is due to the slight level of acidity that is found in panela. In order to avoid this, the trick is to bring the milk to a boil along with the panela and the spices. If you add the panela to milk that is already boiling, it will curdle in a matter of minutes.
Can I use Mexican piloncillo to make Colombian natilla?
You can, but even though piloncillo is made in a similar way to panela, I find that it has more of a bitter flavor. Call me crazy but I have made natilla a few times with piloncillo and I have regretted it every single time. That is the reason why I prefer to make it with brown sugar if I don’t have Colombian panela available.
Can I make different flavors of Colombian natilla?
Natilla is so versatile and made with such simple ingredients, that infusing it with different flavors is not only fun but delicious.
- Dulce de Leche. Try this great recipe for making Dulce de Leche Natilla. It’s easy to make and the flavor is amazing.
- Coconut. Replace part of the amount of milk with the thick and delicious flavor of coconut milk.
- Chocolate. Add unsweetened cocoa powder to the milk. Start with about ⅓ cup (33 g) and then add more for a richer chocolatey flavor.
- Nutella. It is the same as with chocolate, add it to the milk to taste.
Tools For Making Colombian Natilla
- Glass Measuring Mixing Bowls – These mixing bowls make it easier to dissolve the cornstarch before adding it to the boiling milk.
- Silicone Cooking Utensils Set – These silicone utensils are great for stirring and serving this natilla.
- Crock Pot Enameled Dutch Oven – The best thing about making natilla in a Dutch oven is that it distributes the heat evenly, making it easier to set.
- CorningWare Ceramic Bakeware Set – Serve the natilla in one of these ceramic baking dishes to make it easier to remove and serve.
More Delicious Holiday Recipes
- Chocolate Chip Cookies
- Sugar Cookies
- Gingerbread Cookies
- Thumbprint Cookies
- Tres Leches Rice Pudding
- Coquito (Puerto Rican Coconut Eggnog)
Colombian Natilla Made With Cane Sugar
Ingredients
- 4½ cups (1 liter) whole milk (Divided)
- 225 g (½ lb) ground panela or cane sugar
- 1 cup (120 g) cornstarch
- 3-4 whole cinnamon sticks (Or 1½ tsp ground cinnamon)
- 1 pinch ground cloves (Or 3-4 whole cloves)
- 2 Tbsp (28 g) butter
- ¾ cup (45 g) shredded coconut (Optional)
- Raisins To taste (Optional)
- Ground cinnamon (For garnishing)
Instructions
- Dissolve the cornstarch in about 1 cup (236 ml) of milk and then set it aside.
- Pour the rest of the milk into a large pot or Dutch oven, add the panela, cinnamon sticks, and cloves. Bring them to a boil on high heat, then lower the heat and simmer for about 5 minutes to let the milk absorb the flavor of the cinnamon sticks. Then very carefully remove the cinnamon sticks and discard them.
- Add the cornstarch mixture to the hot milk and begin stirring until it starts to thicken and you can see the bottom of the pot.
- Add the butter and continue stirring until it melts. At this point, you can also add the shredded coconut and/or raisins, if using.
- Pour the natilla into a large baking dish, a large serving bowl, or individual bowls.
- Sprinkle the top with ground cinnamon and let it cool before serving.
Video
Notes
- Scrape the panela with a sharp knife to cut it into smaller pieces. This way, it will dissolve faster in the milk.
- If using whole cloves, make sure you remove them completely before adding the cornstarch.
- Refrigerate any leftover natilla for up to 5-7 days.
