Colombian Christmas Custard
Natilla Colombiana
Christmas in Colombia is not complete without a piece of rich and delicious homemade custard, known as natilla. This traditional Colombian Christmas pudding is sweetened with GOYA® Brown Sugar Cane (Panela), topped with shredded coconut, and then chilled until firm. Serve natilla this Christmas, and experience the sweetness of Colombia – in your own kitchen.
Total Time
30m
Prep Time:10m
Yields:12 Servings
Ingredients
1 pkg.
(1 lb.)
⅛ tsp.
ground cloves
5 cups
milk, divided
1¼ cups
cornstarch
⅛ tsp.
salt
1 cup
shredded sweetened coconut (optional)
Ground cinnamon (optional)
Directions
Step 1
Add 1 cup water, panela pieces, cinnamon sticks and cloves to small saucepan over medium heat. Bring to boil, stirring until sugar dissolves, about 10 minutes. Remove and discard cinnamon sticks; set aside.
Step 2
Meanwhile, in small bowl, mix together 1 cup milk and cornstarch, stirring until smooth; set aside.
Step 3
Add remaining 4 cups milk and salt to medium saucepot over medium heat. Heat milk until warm (but not boiling). Pour panela mixture into milk, stirring to combine. Increase heat to medium-high. Using whisk, immediately whisk cornstarch mixture into panela mixture. Cook, whisking constantly and scraping bottoms and sides of pan with whisk, until mixture comes to a boil and is smooth and thick.
Step 4
Pour natilla into 8” glass baking dish sprinkled with grated coconut, if desired; cover with plastic wrap. Refrigerate until cold and firm, at least 4 hours, or up to 48 hours.
Step 5
To serve, run thin knife around edges of dish. Invert natilla onto serving plate. Sprinkle with ground cinnamon, if desired. Cut into 12 pieces.
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Colombian Christmas Custard
Prep Time 10m
Total time 30m
Yields: 12 Servings
Natilla Colombiana
Christmas in Colombia is not complete without a piece of rich and delicious homemade custard, known as natilla. This traditional Colombian Christmas pudding is sweetened with GOYA® Brown Sugar Cane (Panela), topped with shredded coconut, and then chilled until firm. Serve natilla this Christmas, and experience the sweetness of Colombia – in your own kitchen.
Ingredients
1 pkg. (1 lb.)
⅛ tsp.
ground cloves
5 cups
milk, divided
1¼ cups
cornstarch
⅛ tsp.
salt
1 cup
shredded sweetened coconut (optional)
Ground cinnamon (optional)
Directions
Step 1
Add 1 cup water, panela pieces, cinnamon sticks and cloves to small saucepan over medium heat. Bring to boil, stirring until sugar dissolves, about 10 minutes. Remove and discard cinnamon sticks; set aside.
Step 2
Meanwhile, in small bowl, mix together 1 cup milk and cornstarch, stirring until smooth; set aside.
Step 3
Add remaining 4 cups milk and salt to medium saucepot over medium heat. Heat milk until warm (but not boiling). Pour panela mixture into milk, stirring to combine. Increase heat to medium-high. Using whisk, immediately whisk cornstarch mixture into panela mixture. Cook, whisking constantly and scraping bottoms and sides of pan with whisk, until mixture comes to a boil and is smooth and thick.
Step 4
Pour natilla into 8” glass baking dish sprinkled with grated coconut, if desired; cover with plastic wrap. Refrigerate until cold and firm, at least 4 hours, or up to 48 hours.
Step 5
To serve, run thin knife around edges of dish. Invert natilla onto serving plate. Sprinkle with ground cinnamon, if desired. Cut into 12 pieces.
