Holidays & Special Occasions
Natilla de Navidad
Ingredients
- - Whole milk — 1 l (4 cups)
- - Cornstarch — 120 g (1 cup)
- - Panela (unrefined cane sugar), grated — 250 g (1.25 cups)
- - Cinnamon stick — 1
- - Ground cloves — 0.25 tsp
- - Shredded coconut, for topping (optional) — 30 g (0.3 cup)
Method
- Whisk the cornstarch into a portion (about 250ml/1 cup) of the cold milk until fully dissolved and lump-free.
- Heat the remaining milk with the panela, cinnamon stick and cloves in a saucepan until the panela dissolves.
- Remove the cinnamon stick, then whisk in the cornstarch mixture, stirring constantly over medium heat.
- Continue cooking and stirring for 12-15 minutes until the mixture thickens dramatically and pulls away from the sides of the pan.
- Pour into a serving dish or individual moulds and let cool to room temperature, then refrigerate for at least 2 hours until fully set.
- Slice into squares or unmould, and top with shredded coconut or a dusting of cinnamon before serving.
Introduction: Natilla is a firm, sliceable milk custard sweetened with panela and thickened with cornstarch, traditionally made alongside buñuelos every Christmas Eve in Colombian households, often prepared together as a family activity in the days before the holiday.
Cultural Background: Natilla is a firm, sliceable milk custard sweetened with panela and thickened with cornstarch, traditionally made alongside buñuelos every Christmas Eve in Colombian households, often prepared together as a family activity in the days before the holiday.
Tips: Stir constantly and vigorously once the cornstarch mixture is added — natilla can develop lumps quickly if left unstirred even briefly.
Variations: Some regions add crushed pineapple or coconut milk in place of some of the whole milk for a fruitier or richer version. Naturally vegetarian as written.
Storage: Refrigerate, covered, for up to 5 days.
Reheating: Not applicable — served cold or at room temperature.
Nutrition: Per serving (approx.): 220 kcal, 4g protein, 42g carbohydrate, 5g fat, 0g fibre.
FAQs
Q: Why is my natilla lumpy?
A: The cornstarch slurry likely wasn't fully smooth before adding, or the mixture wasn't stirred continuously while thickening.
Q: Can I make natilla ahead of the holiday?
A: Yes, it keeps well refrigerated for several days, making it a practical make-ahead Christmas dessert.