Natilla ColombianaCinnamon Milk Custard

Name: Natilla Colombiana (Cinnamon Milk Custard)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Colombia
Ingredients: 800 ml Whole Milk; 200 ml Whole Milk (cold); 90 g Corn Starch; 180 g Panela (grated); 2 pcs Cinnamon Stick; 30 g Unsalted Butter; 5 ml Vanilla Extract; 2 g Salt

A festive Colombian milk custard set until firm enough to slice, with warm cinnamon and the deep caramel notes of panela. It is smooth, comforting, and traditionally served chilled.

Prep

15m

Cook

20m

Serves

Estimated

Nutrition

Per serving

237kcal

Calories

Protein

Fat

39g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Custard

800ml
Whole Milk

Slurry

200ml
Whole Milk (cold)
90g
Corn Starch

Custard

180g
Panela (grated)
2pcs
Cinnamon Stick
30g
Unsalted Butter
5ml
Vanilla Extract
2g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Warm the whole milk with the panela and cinnamon sticks until the panela dissolves and the milk is fragrant.
02
Whisk the corn starch with the cold whole milk until smooth.
03
Pour the slurry into the pot and cook over medium-low heat, stirring constantly, until thick and glossy.
04
Remove the cinnamon sticks, then stir in the unsalted butter, vanilla extract, and salt.
05
Pour into a lightly greased dish, cool promptly, and refrigerate until firm enough to slice.

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