Colombian Christmas Custard

Name: Colombian Christmas Custard
Prep time: 10M
Total time: 30M
Yield: 12 Servings
Cuisine: South America
Ingredients: 1 pkg. GOYA® Panela (Brown Sugar Cane), coarsely chopped, or 1 lb. brown sugar; 2 GOYA® Cinnamon Sticks; ⅛ tsp. ground cloves; 5 cups milk, divided; 1¼ cups cornstarch; ⅛ tsp. salt; 1 cup shredded sweetened coconut (optional); Ground cinnamon (optional)

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<h2 class="subheader">Natilla Colombiana</h2> 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® <a title="Panela Brown Sugar Cane (cuadrada)" href="https://goya.com/en/products/confectionery/other-confectionary-products#panela-brown-sugar-cane-cuadrada#panela-brown-sugar-cane-cuadrada" data-udi="https://goya.com/en/products/confectionery/other-confectionary-products#panela-brown-sugar-cane-cuadrada" data-anchor="#panela-brown-sugar-cane-cuadrada">Brown Sugar Cane</a> (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

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Ingredients

1 pkg.
(1 lb.)

GOYA® Panela Brown Sugar Cane (cuadrada), coarsely chopped, or 1 lb. brown sugar

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GOYA® Cinnamon Sticks

⅛ tsp.

ground cloves

5 cups

milk, divided

1¼ cups

cornstarch

⅛ tsp.

salt

1 cup

shredded sweetened coconut (optional)

Ground cinnamon (optional)

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Directions

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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.

Products in this Recipe

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Panela Brown Sugar Cane (cuadrada)

Cinnamon Sticks

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