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.)
GOYA® Panela Brown Sugar Cane (cuadrada), coarsely chopped, or 1 lb. brown sugar
⅛ tsp.
<p><span> ground cloves</span></p>
5 cups
<p><span>milk, divided</span></p>
1¼ cups
<p><span>cornstarch</span></p>
⅛ tsp.
<p>salt</p>
1 cup
<p><span> shredded sweetened coconut (optional)</span></p>
<p><span>Ground cinnamon (optional)</span></p>
Directions
Step 1
<p>Add 1 cup water, <em>panela</em> 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.</p>
Step 2
<p>Meanwhile, in small bowl, mix together 1 cup milk and cornstarch, stirring until smooth; set aside.</p>
Step 3
<p>Add remaining 4 cups milk and salt to medium saucepot over medium heat. Heat milk until warm (but not boiling). Pour <em>panela</em> mixture into milk, stirring to combine. Increase heat to medium-high. Using whisk, immediately whisk cornstarch mixture into <em>panela</em> mixture. Cook, whisking constantly and scraping bottoms and sides of pan with whisk, until mixture comes to a boil and is smooth and thick.</p>
Step 4
<p>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.</p>
Step 5
<p>To serve, run thin knife around edges of dish. Invert natilla onto serving plate. Sprinkle with ground cinnamon, if desired. Cut into 12 pieces.</p>
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Colombian Christmas Custard
Prep Time: 10m
Total time: 30m
Yields: 12 Servings
<h2 class="subheader">Natilla Colombiana</h2> <p>Christmas in Colombia is not complete without a piece of rich and delicious homemade custard, known as <em>natilla</em>. 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> (<em>Panela), </em>topped with shredded coconut, and then chilled until firm. Serve <em>natilla </em>this Christmas, and experience the sweetness of Colombia – in your own kitchen.</p>
Ingredients
1 pkg. (1 lb.)
GOYA® Panela Brown Sugar Cane (cuadrada), coarsely chopped, or 1 lb. brown sugar
⅛ tsp.
<p><span> ground cloves</span></p>
5 cups
<p><span>milk, divided</span></p>
1¼ cups
<p><span>cornstarch</span></p>
⅛ tsp.
<p>salt</p>
1 cup
<p><span> shredded sweetened coconut (optional)</span></p>
<p><span>Ground cinnamon (optional)</span></p>
Directions
Step 1
<p>Add 1 cup water, <em>panela</em> 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.</p>
Step 2
<p>Meanwhile, in small bowl, mix together 1 cup milk and cornstarch, stirring until smooth; set aside.</p>
Step 3
<p>Add remaining 4 cups milk and salt to medium saucepot over medium heat. Heat milk until warm (but not boiling). Pour <em>panela</em> mixture into milk, stirring to combine. Increase heat to medium-high. Using whisk, immediately whisk cornstarch mixture into <em>panela</em> mixture. Cook, whisking constantly and scraping bottoms and sides of pan with whisk, until mixture comes to a boil and is smooth and thick.</p>
Step 4
<p>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.</p>
Step 5
<p>To serve, run thin knife around edges of dish. Invert natilla onto serving plate. Sprinkle with ground cinnamon, if desired. Cut into 12 pieces.</p>
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