Natilla Colombiana is the creamiest, dreamiest custard recipe you could ask for. It’s a traditional Colombian dessert made for the Christmas season. Made with rich whole milk, sugar, and Ceylon cinnamon, it will become a new favorite in your home for the holidays.
For more holiday favorites like this Colombian natilla, check out some of these recipes. Coconut Macaroons are the easiest cookies and they are only made with 3 ingredients. Or make Butterscotch Brownies for a sweet treat.
Christmas time is almost upon us and that means it’s time to make natilla Colombiana, a very popular Colombian dessert.
In Colombia, the holiday season begins on 7 December with Dia de las Velitas, also known as Day of the Little Candles or the official name which is Immaculate Conception Eve. The tradition is to light candles and lanterns and place them in windows and balconies to be seen by all.
It symbolizes the belief in the immaculate conception of the Virgin Mary. This is the unofficial start of the Christmas season.
Natilla Colombiana is normally eaten anytime during this period of celebration or specifically on December 24th. It is a must make recipe for the festivities, it is often served at get togethers along with cheese fritters called buñuelos.
Natilla and buñuelos go together like peanut butter and jelly. The fritters are fried buns that are crisp on the outside and fluffy on the inside. They pair perfectly with the velvety smooth custard.
You can also serve it with a dulce de leche called manjar blanco.
Another favorite to eat with natilla is Colombian hojuelas. Orange flavored dough that gets cut into strips and deep fried to perfection. The crispy treat is finished off with a dusting of powdered sugar.
Colombian natilla can be a little finicky. Once the cornstarch gets added to the milk mixture, it has to be stirred continuously or it will start to clump up and burn.
Keep in mind, that there are so many different versions of natilla recipes out there. It will vary from region to region and even from home to home. Some are made with coconut milk or dulce de leche added in.
The Spanish natilla is more of a traditional custard because it is made with egg yolks and then there is the Puerto Rican natilla that is made with citrus like lemon or orange. This recipe for Colombian natilla is egg free and citrus free.
What is Natilla Colombiana?
Natilla Colombiana is a creamy milk custard that is quintessential colombian christmas food. It is very similar to flan, but instead of being topped with caramel it gets topped with either ground cinnamon or blackberry sauce.
If you are wondering what natilla tastes like, it has a milky taste with a swirl of cinnamon. It is thick and custardy in consistency. If you add in raisins or nuts to it, then it has will add a whole new flavor.
Where did Natillas Colombianas Originate?
This is a little tricky because no one really knows for sure exactly where this custard came from. It is said to have been created by nuns in their European convents and then spread around the world by conquistadors.
Natilla Recipe Ingredients
Here are the main ingredients to make this traditional Colombian dessert. Check out the recipe card at the bottom of this blog post for full amounts.
- Milk: Whole milk is going to give you the creamiest result.
- Cinnamon Sticks: Mexican cinnamon sticks are the type of cinnamon we use in this recipe
- White Sugar: Granulated sugar.
- Panela: May also be called piloncillo.
- Corn Starch: This is what makes the custard thick.
- Butter: Unsalted butter.
- Ground Cinnamon: This is used to sprinkle on top of the natilla.
- Coconut: Shredded coconut is optional, you will want about 1/4 cup.
- Blackberry Jam: Jam or blackberry sauce is optional and it is used to top the natilla.
How to Make Natilla
Making natilla is easy as long as you pay attention to it. Here is basically how to make it, check out the recipe card at the bottom of this blog post for full instructions.
STEP 1: In a medium pot, add in 2 cups of the milk, granulated sugar, panela, and cinnamon sticks, stir well with a wooden spoon.
STEP 2: Bring the mixture up to a boil over medium heat.
STEP 3: As soon as it comes up to a boil, remove from the heat and place on a cool burner.
STEP 4: In a medium bowl, slowly whisk the cornstarch into the remaining 1 cup of milk.
STEP 5: Remove the cinnamon sticks from the milk and place the pot over medium low heat. Add in the cornstarch mixture and the butter. Stir continuously with a wooden spoon for about 8-12 minutes, cook until the mixture is thick enough that when you stir you can see the bottom of the pan for a few seconds.
STEP 6: Pour the mixture into a greased 9×9 inch square baking dish or a casserole dish. Place in the refrigerator for 2 hours or overnight.
STEP 7: Sprinkle with ground cinnamon or spoon on blackberry sauce and serve in slices.
Recipe Tips & Variations
- Keep stirring. Once the cornstarch gets added, be sure to stir constantly so that none of the custard starts to burn or gets lumpy.
- Add ins. Add in 1/4 cup raisins, 1/4 cup of shredded coconut, 1/2 cup chopped nuts or a couple whole cloves (pull out when you pull out the cinnamon sticks) to the natilla.
- Substitute sugar: If you don’t have panela or piloncillo, just replace it with brown sugar.
Storage Instructions
How to refrigerate natilla? Store natilla in an airtight container or cover tightly with plastic wrap. It should last about 1-2 days in the fridge.
Try these other recipes!
- Colombian Buñuelos
- Colombian Hojuelas
- Canela Tea
- Cranberry Orange Bread
- Mexican Candied Sweet Potatoes
If you’ve tried this natilla Colombiana recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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Natilla Colombiana
Ingredients
- 3 cups whole milk divided
- 1/4 cup granulated sugar
- 1/2 cup panela grated
- 2 cinnamon sticks
- 1/2 cup cornstarch
- 1 tablespoon butter unsalted
- ground cinnamon for topping optional
Instructions
- In a medium pot, add in 2 cups of the milk, granulated sugar, panela, and cinnamon sticks, stir well with a wooden spoon.
- Bring the mixture up to a boil over medium heat.
- As soon as it comes up to a boil, remove from the heat and place on a cool burner.
- In a medium bowl, slowly whisk the cornstarch into the remaining 1 cup of milk.
- Remove the cinnamon sticks from the milk and place the pot over medium low heat. Add in the cornstarch mixture and the butter. Stir continuously with a wooden spoon for about 8-10 minutes, cook until the mixture is thick enough that when you stir you can see the bottom of the pan for a few seconds.
- Pour the mixture into a buttered 9×9 inch square baking dish or a casserole dish. Place in the refrigerator for 2 hours or overnight.
- Sprinkle with ground cinnamon or spoon on blackberry sauce and serve in slices.
Notes
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- Keep stirring. Once the cornstarch gets added, be sure to stir constantly so that none of the custard starts to burn or gets lumpy.
-
- Add ins. Add in 1/4 cup raisins, 1/4 cup of shredded coconut, 1/2 cup chopped nuts or a couple whole cloves (pull out when you pull out the cinnamon sticks) to the natilla.
-
- Substitute sugar: If you don’t have panela or piloncillo, just replace it with brown sugar.
- Store natilla in an airtight container or cover tightly with plastic wrap. It should last about 1-2 days in the fridge.
Nutrition
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