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.
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.
Tried this recipe?Let us know how it was!