Natilla Tradicional Colombiana Recipe (Colombian Christmas Sweet Custard)

This traditional Colombian Natilla method is made with panela, a sweet brown product made from sugar cane, in addition known as piloncillo in Mexico. Panela is the key component to make a traditional Colombian Natilla and gives this dessert a beautiful caramel color and special taste. If you don’t find panela for this traditional method, just replace it with brown sugar.

Some people in Colombia add Aguardiente (anise savor liquor) to their Natilla, feel free to add a couple of tablespoons of this drink if you want. I as well have friends that like to add cheese to their Colombian Natilla method.

Ingredients You'll Need

The printable method card with exact amounts and preparation directions is below.

Milk: You need to use whole milk to make Natilla. Panela: If you don't find piloncillo or panela, just replace it with brown sugar

Cinnamon: Ground to decorate it and sticks to cook it. Cornstarch: It helps giving the pudding texture to the method. Butter: I recommend using unsalted butter.

There are many variations of Natilla in Colombia. If you’re looking for a twist to traditional Colombian Natilla, you can find my grandmother’s method here, which is made with sweet condensed milk, coconut milk and shredded coconut. The difference between Mamita’s Natilla and traditional Natilla, is that hers does not contain panela instead she uses sweet condensed milk and coconut.

That is why Mamita’s Natilla is so special and delicious! Buen provecho and Happy Holidays!

How to Make Colombian Natilla

- Pour 4 cups of milk into a big pot. Then add the sugar, panela and cinnamon sticks.

Stir all components with a wooden spoon and bring milk to a boil over medium low heat. - When the milk comes to a boil, remove from the stove and let it sit for about 2 minutes.

- Meanwhile, mix the cornstarch with the remaining milk until dissolved. - Put the pot back on the stove over medium low heat. Remove the cinnamon sticks and pour the dissolved cornstarch into the hot milk and butter.

Stir constantly with a wooden spoon until it thickens and you can see the bottom of the pot. - Pour immediately into a serving dish and let it cool for at least an hour.

Sprinkle with ground cinnamon.

Natilla Tradicional Colombiana Recipe (Colombian Christmas Sweet Custard)

- ½ cup of grated panela or brown sugar - Ground cinnamon for serving

- Pour 4 cups of milk into a big pot. Then add the sugar, panela and cinnamon sticks.

Stir all elements with a wooden spoon and bring milk to a boil over medium low heat. - When the milk comes to a boil, remove from the stove and let it sit for about 2 minutes. - Meanwhile, mix the cornstarch with the remaining milk until dissolved.

- Put the pot back on the stove over medium low heat. Remove the cinnamon sticks and pour the dissolved cornstarch into the hot milk and butter. Stir constantly with a wooden spoon until it thickens and you can see the bottom of the pot.

- Pour immediately into a serving dish and let it cool for at least an hour. Sprinkle with ground cinnamon.