Natilla Colombiana (Colombian Set Custard)
Why this recipe works
- Classic stovetop method: The milk is gently infused with cinnamon before thickening, giving the custard its recognisable warm, aromatic flavour.
- Smooth, sliceable set: A well-whisked cornflour slurry thickens the milk into a glossy custard that firms up neatly once chilled.
- Designed to chill: The custard needs time to cool and set, making it well suited to preparing in advance for dessert or festive serving.
Get the most out of this recipe
Timing notes
- Cool before chilling: Let the custard stand at room temperature first so it cools gradually before going into the fridge.
- Chill until fully firm: The natilla should feel set all the way through before slicing; cutting too early can give soft, uneven squares.
- Serve chilled or slightly softened: Serve straight from the fridge for the cleanest slices, or let it stand briefly at room temperature for a softer texture.
Texture tips
- Whisk the slurry thoroughly: Make sure the cornflour is fully dissolved in cold milk before adding it to the pan; this is the best way to avoid lumps.
- Cook until very thick: The custard should be glossy and thick enough for the whisk to leave clear trails before it is poured into the dish.
- Keep the heat gentle: Once the cornflour is added, low heat and constant whisking help the custard thicken evenly without catching or turning grainy.
Common mistakes
- Pouring it too soon: If the mixture is still loose when it leaves the pan, it may not set firmly enough to slice.
- Letting the base scorch: Milk and sugar can catch once the custard thickens, so scrape the base of the pan continuously with the whisk.
- Slicing before it sets: Give the natilla enough chilling time before cutting; a hot, wiped knife helps produce cleaner edges.
Authenticity notes
- Colombian home-style custard: Natilla colombiana is typically made as a firm custard rather than a spoonable pudding, so it can be cut into portions.
- Traditional pairing: In Colombia, natilla is commonly served during the Christmas season, often alongside buñuelos.
- Sweetness variations: Brown sugar gives a mellow caramel note, while darker sugars such as muscovado make the flavour deeper and more robust.
Equipment you'll need
Ingredients
Instructions
- Pour 800 ml of the milk into a saucepan and add the cinnamon sticks, brown sugar and salt. Set over medium heat and bring to a gentle simmer, stirring until the sugar dissolves. Simmer for 5 minutes to infuse.
- Meanwhile, whisk the cornflour with the remaining 200 ml milk in a jug until completely smooth. Keep whisking until there are no lumps, scraping the sides and base. This slurry should pour easily.
- Reduce the heat to low and whisk the cornflour slurry into the hot milk in a steady stream. Cook, whisking constantly, for 8 to 10 minutes until very thick and glossy, and the whisk leaves clear trails. If it starts to catch, take the pan off the heat briefly while whisking, then return to low heat.
- Remove from the heat and fish out the cinnamon sticks. Whisk in the unsalted butter until melted and fully incorporated, then whisk in the vanilla extract. The mixture should be thick enough to mound slightly when dropped from a spoon.
- Pour the custard into a baking dish and smooth the top. Leave to cool at room temperature for 20 minutes, then chill until fully set and firm. Cut into squares to serve.
Recipe notes
Tips
- For the cleanest slices, chill the natilla until fully firm, then dip a knife in hot water and wipe it dry between cuts.
- Keep the heat low once the cornflour goes in and whisk constantly; a gentle simmer thickens the custard without scorching.
- If serving to young children, older adults, or anyone who is pregnant or immunocompromised, ensure the custard is cooked until bubbling and thickened to reduce risk from undercooked dairy mixtures.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Brown sugar with muscovado sugar for a deeper, more caramel-like sweetness.
- Replace Unsalted butter with salted butter, then omit the Fine sea salt.
Storage
- Refrigerate up to 4 days
- Cover and refrigerate for up to 4 days. Serve chilled, or let stand for 10 minutes at room temperature before slicing for a softer texture.
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Recipe overview
- Servings: 6 servings
- Total time: 1h 30min (25min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Milk
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