This Colombian Christmas Natilla (Custard) is a decadent and creamy dessert that is a traditional Christmas favorite in Colombia and perfect for your holiday celebrations.
When I reached out to my community here to ask what everyones favorite Christmas recipes were I had many people reach out telling me that Natilla was at the top of their list. Like many of the recipes in this “Cook Around The World For Christmas” series I had never heard of Natilla before, but like all of the other recipes I have made so far I am so glad to now have this Colombian Natilla in my dessert recipe box.
Natilla is a very popular recipe throughout Colombia that is traditionally enjoyed during the Christmas holiday season. From what I have heard from friends, Christmas in Colombia is very exciting and throughout the entire month there are parties, music, and lots of food to celebrate the Christmas season. I may just need to plan a trip to Colombia during the Christmas season in the near future.
Natilla is one of the most popular Colombian Christmas dishes that is made along side buñuelos (cheese fritters) that can be found at most Christmas holiday parties and gatherings. In Colombia, Natilla is made using cornstarch that gives it a thicker consistency that can be cut into squares, or served in individual bowls.
I decided to make this Natilla by pouring it immediately into individual bowls and then placing them in the refrigerator to set. I’ve always loved serving custard in individual serving dishes, which I would recommend if you are making Natilla for just a few people. If you do want to make Natilla for a larger crowd though I would recommend pouring the Natilla into a square baking dish that could be cut into squares to serve once the Natilla has set.
For this recipe I would recommend serving the Natilla with a sprinkle of cinnamon or a topping of shredded coconut and chopped dried fruit, and sit back and enjoy this decadent, traditional Colombian dessert.
Colombian Christmas Natilla (Custard)
makes about 6 custard cups
Ingredients
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4 cups whole milk
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1/2 cup brown sugar
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3/4 cup cornstarch (or arrowroot powder)
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3 cinnamon sticks
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1/4 tsp cloves
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1 tsp vanilla
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Pinch salt
Directions
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In a medium-size saucepan over medium heat combine milk, brown sugar, cinnamon sticks, cloves, vanilla, and salt.
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Bring to a boil and then reduce heat to medium.
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Add cornstarch to mixture and cook for 10-12 minutes, stirring consistently until the liquid begins to thicken.
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Once the liquid has thickened remove it from the heat and pour natilla into individual serving bowls or spread into an 8” square baking pan.
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Allow the natilla to set for at least one hour or until hardened before serving.
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Serve with a sprinkle of cinnamon, a topping of shredded coconut, or dried fruit.
