Natilla (Colombian Panela and Cinnamon Custard)
In short: A silky Christmas pudding of milk, panela and cornstarch scented with cinnamon, clove and vanilla, set in a dish and cut into squares. It takes about 40 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 30 min
- Resting
- 3 h 30 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 235 kcal
Natilla is the soft, caramel-colored pudding served with buñuelos during the nine nights before Christmas. Panela, the unrefined cane sugar of Colombia, gives it a deep molasses sweetness, while cinnamon and clove add warmth. Cornstarch thickens the milk without eggs, so it is simple to cook but needs constant stirring. It sets in a dish and is cut into squares, and families often add coconut or raisins.
Instructions
- Pour 750 ml (3 cups) of the milk into a heavy saucepan with the panela, cinnamon, cloves and salt. Warm over medium heat, stirring, for about 6 minutes, until the panela dissolves. Do not let it boil hard.
- Whisk the cornstarch into the remaining 250 ml (1 cup) cold milk until completely smooth.
- Lift the cinnamon sticks and cloves out of the pan with a spoon.
- Pour in the cornstarch mixture, whisking constantly. Cook over medium-low heat, stirring with a wooden spoon and scraping the bottom, for 10 to 15 minutes, until very thick and the spoon leaves a clear trail.
- Stir in the vanilla and raisins, if using. Pour into a 20 cm (8 in) square dish rinsed with cold water and smooth the top.
- Cool for 30 minutes, then refrigerate for at least 3 hours until firm. Cut into squares and serve cold or at room temperature, with buñuelos.
Tips
- Panela is sold in blocks at Latin American shops. Dark brown sugar plus 1 tablespoon of molasses works as a substitute, though the flavor is a little less earthy.
- Stir right into the corners and use a heavy pot to prevent scorching. If lumps form, press the hot natilla through a sieve or whisk hard before pouring.
Questions and answers
Can I make natilla ahead of time?
Yes. It keeps for 4 days in the fridge, covered with plastic wrap pressed on the surface. Making it a day before serving helps it cut into clean squares.
Can I freeze natilla?
It is better not to. Freezing makes the texture grainy and watery once thawed, so refrigerate it instead.
What is the difference between natilla and flan?
Natilla is thickened with cornstarch and has a soft, spoonable set. Flan is thickened with eggs and baked in a water bath, giving a firmer custard with a caramel topping.
How long does it take to make Natilla (Colombian Panela and Cinnamon Custard)?
About 40 min in total: 10 min of preparation and 30 min of cooking.
How many calories are in Natilla (Colombian Panela and Cinnamon Custard)?
About 235 kcal per serving, with 4 g of protein, 45 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 45 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sugar | 36 g |
| Sodium | 70 mg |
Estimated values, calculated from the ingredients.
