Natilla, a creamy custard, is a cherished dessert synonymous with Christmas celebrations in Colombia. Known for its rich flavor and smooth texture, it holds a special place in holiday traditions, often prepared by families and served alongside buñuelos as a symbol of warmth and togetherness. Here is a recipe for Christmas natilla.
Natilla custard recipe
Ingredients
- 3 cups whole milk
- 1 cup + 2 tablespoons cornstarch
- 1 cup coconut milk
- ½ cup shredded coconut
- 2 cinnamon sticks
- 1 can (14 ounces) condensed milk
- ½ teaspoon vanilla extract
- ⅓ cup sugar or to taste
- A pinch of salt
- 1 tablespoon butter
- Ground cinnamon to taste
Instructions
- Place 1 cup of milk in a small bowl, add cornstarch and stir to dissolve; set aside.
- Put coconut milk and shredded coconut in a blender and blend until smooth; set aside.
- Place the remaining milk and cinnamon sticks in a medium pot and bring the mixture to a boil over medium-low heat. When the milk is slightly warm but not boiling, add the coconut mixture.
- When the milk starts boiling, add condensed milk, sugar, and salt. Mix well with a wooden spoon. Add the milk and cornstarch mixture and continue stirring constantly.
- Add vanilla extract. Reduce the heat to low and continue stirring until the Natilla thickens, about 10 to 20 minutes. Add butter, mix, and remove from heat. Remove the cinnamon sticks.
- Serve it in a large mold or individual dessert molds.
- Sprinkle ground cinnamon on top and let it cool to room temperature for at least 2 hours. Refrigerate until ready to serve.
Natilla is served in individual bowls or molds, sprinkled with ground cinnamon on top. Some variations include additional decorations, such as pieces of “arequipe” (caramel) or raisins.
Origins of natilla in Colombia
The origins of natilla trace back to Spain in the Middle Ages, influenced by Arab culinary traditions in the Iberian Peninsula. The term “natilla” comes from the Latin word nattālis, meaning custard. This dessert gained popularity in Spanish convents, where nuns used simple ingredients like milk, sugar, and eggs to create a nutritious dish. The basic recipe has remained largely unchanged, though modern variations often include cornstarch for thickening and flavorings such as vanilla.
As Spanish colonizers expanded their territories, they introduced natilla to South America, where it was adapted to local ingredients. In Colombia, for instance, natilla is typically made without eggs and is served during Christmas alongside buñuelos, or fried dough balls. Colombian natilla is thickened with corn flour or panela, an unrefined cane sugar, giving it a distinct flavor and texture.