Colombian Natilla
Get festive with a huge slice of Colombian Natilla: with its smooth and creamy flan-like texture and its spiced milky flavor, Natilla is truly one of the coziest desserts you can have! Top it with dulce de leche, blackberry sauce, or just cinnamon and customize to your own taste with different add-ins (down for some booze?).
Ingredients
For The Natilla
- 6 cups (1.5 lt) whole milk
- 1 and 1/2 cups (300 g) brown sugar or panela
- 1 cup + 2/4 cups (180 g) cornstarch
- 3-4 sticks cinnamon (about 2-3 teaspoon ground cinnamon or to taste)
- 5-6 whole cloves (about 3/4 teaspoon ground cloves or to taste)
- 2-3 whole allspice (optional, about 1/4 teaspoon ground allspice or to taste)
- 1 tbsp (15 g) unsalted butter
Optional Add-Ins (pick 1 or more)
- 1 cup (160 g) raisins (softened in boiling water for 60 seconds)
- 1 and 1/2 cups (150 g) unsweetened shredded coconut
- 1-2 tablespoon aguardiente or rum
- 1/2 cup (75 g) cheese such as queso fresco or mozzarella cheese
Optional Toppings (pick 1)
- Ground cinnamon
- Blackberry sauce or jam
- Dulce de leche
Makes: 8inch round, 3.4inch height
Instructions
- Infuse the milk with the spices. Add 4 cups of milk, the sugar, and spices to a large pot over medium-low heat. Allow the milk to heat and the sugar to dissolve completely, stirring from time to time. Meanwhile, prepare the cornstarch mixture.
- Make the cornstarch mixture. Add the cornstarch to the remaining 2 cups of milk and mix until completely dissolved.
- Add the cornstarch to the spiced milk. Discard the spices (if using whole), then pour the cornstarch mixture into the hot milk and start stirring immediately. From now on, you should keep stirring continuously as the milk starts to thicken. Do not leave the Natilla unattended and do not stop stirring or it will burn and develop a thick skin on top that will cause lumps when mixed back into the Natilla.
- Cook until thickened. A good way to know if you hit the right consistency and can stop cooking is to grab a clean dish, smear about 1/2 tablespoon of Natilla onto the dish and wait for a few minutes. If you can peel it off the plate without issues and the Natilla isn't sticky, it's ready. Mix in the butter and any add-ins (if desired), then pour the Natilla into a mold of your choice (I always use this bundt pan but a baking dish, ramekins or even a mixing bowl will work).
- Chill in the refrigerator. Allow the Natilla to come down to room temperature, then cover the mold with plastic wrap and place it in the refrigerator to chill until set (about 3-4 hours, overnight recommended).
- Serve. To remove your Natilla from the mold, start off by vigorously shaking the mold so the Natilla pulls back from all sides. When it's pulled back from all sides and it's slightly sliding from side to side, invert onto a serving dish. Top with ground cinnamon, blackberry sauce/jam or dulce de leche. Serve along with hot buñuelos, if desired. Enjoy!
Notes
Make-Ahead Instructions: Natilla needs a few hours to set properly before it can be sliced so making ahead is recommended. Make Natilla 1 day ahead of time and allow it to chill in the refrigerator overnight.
Storing Instructions: store Natilla covered in the refrigerator for up to 3-4 days. If topped with blackberry sauce or dulce de leche, keep in mind that the toppings will gradually slide off the Natilla almost completely and may turn a bit watery.
Nutrition
Calories: 565kcalCarbohydrates: 90gProtein: 9gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 31mgSodium: 141mgPotassium: 595mgFiber: 5gSugar: 50gVitamin A: 394IUVitamin C: 1mgCalcium: 324mgIron: 2mg
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