Desserts
Postre de Natas
Ingredients
- - Whole milk — 2 l (8 cups)
- - Panela (unrefined cane sugar), grated — 300 g (1.5 cups)
- - Cinnamon stick — 1
- - Ground cloves — 0.25 tsp
- - Egg yolks — 3
Method
- Heat the milk gently in a wide, shallow pot with the cinnamon stick, without letting it boil, and allow a skin (nata) to form on the surface; skim this off and set aside, repeating several times as more forms.
- Continue simmering the remaining milk with the panela and cloves until reduced and thickened, about 30-40 minutes.
- Whisk the reserved natas together with the egg yolks in a separate bowl until smooth.
- Temper the nata-and-yolk mixture with a little of the hot sweetened milk, then stir it back into the pot.
- Cook over low heat, stirring constantly, for 10 more minutes until thickened to a soft custard consistency.
- Pour into small serving dishes and chill for at least 2 hours before serving.
Introduction: Postre de natas is a rich dessert made from the skimmed cream layer of scalded milk, sweetened and thickened into a dense custard-like sweet.
Cultural Background: Postre de natas is a rich dessert made from the skimmed cream layer of scalded milk, sweetened and thickened into a dense custard-like sweet. It is a traditional way of using every part of fresh farm milk in the dairy-producing highlands of Boyacá and Cundinamarca, especially around Christmas.
Tips: Patience is key — collecting enough natas requires repeated gentle heating and skimming, which cannot be rushed without breaking the milk.
Variations: Some households flavour with a touch of vanilla or lemon zest in place of cloves. Naturally vegetarian as written.
Storage: Refrigerate in a covered container for up to 4 days.
Reheating: Not applicable — served cold or at room temperature.
Nutrition: Per serving (approx.): 260 kcal, 6g protein, 34g carbohydrate, 11g fat, 0g fibre.
FAQs
Q: Why isn't a skin forming on my milk?
A: The milk needs to be heated very gently, just below a simmer, and left undisturbed for the nata layer to develop.
Q: Can I use store-bought cream instead?
A: It won't be authentic, though a mix of clotted cream and milk can approximate the texture in a pinch.