Natilla (Colombian Custard)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
30 minutes
Number of servings
8
Difficulty
Medium
Ingredients
2
milk
2
cup(s) corn starch
500
gr grated panela (unrefined cane sugar)
4
piece(s) cinnamon sticks
2
tbsp butter
1
piece(s) fresh coconut, grated
1
tbsp ground cinnamon
1
cup(s) sugar syrup with orange blossoms
Directions
- Boil 1½ liter of milk with the panela, and remove the scum or foam that forms.
- Add the butter, cinnamon and corn starch (which has been previously dissolved in half a liter of milk).
- Stir slowly and cook over low heat for 10 minutes or until it reaches its point (this is recognized when after putting a little on a plate, and already cold, it can be easily detached).
- At this moment add the coconut, stir, pour into molds and cover with the syrup.
- When serving the individual portion, sprinkle with a little ground cinnamon.