Description
Natilla made with cane sugar. All you need is a handful of ingredients to make this traditional Colombian custard during the holidays!
Ingredients
Scale
- 4½ cups (1 liter) whole milk (Divided)
- 225g (1/2 lb) cane sugar, cut into small pieces. (I use a sharp knife to grate it)
- 1 cup (120 g) cornstarch
- 3–4 whole cinnamon sticks or 1½ tsp ground cinnamon
- 1 pinch ground cloves (You can also use 3–4 whole cloves)
- 2 Tbsp (28 g) butter
- Ground cinnamon
- ¾ cup (45 g) shredded coconut (Optional)
- Raisins (Optional)
Instructions
- Dissolve the cornstarch with about 1 cup (236 ml) of the milk. Set aside.
- Pour the rest of the milk into a large pot, and add the cane sugar, cinnamon sticks, and cloves. Bring to a boil on high heat.
- Once it is boiling, reduce the heat to medium-low and let it simmer for about 5 minutes so the milk absorbs all of the cinnamon flavor.
- Carefully remove the cinnamon sticks and cloves, if using whole.
- Add the cornstarch and milk you dissolved earlier and start stirring until it thickens and you can see the bottom of the pot. This can take about 15-20 minutes.
- Add the butter and stir well until it dissolves completely. At this point, you can also add the coconut and/or raisins, if you’re using them.
- Pour the natilla into a large baking dish, serving bowl, or individual bowls.
- Sprinkle the top with ground cinnamon to taste and let it cool completely before serving.
Notes
Storage: You can refrigerate the natilla for up to 5-7 days.