Baking
Colombian natilla
Christmas dessert of cornstarch, milk and panela with cinnamon.
VegetarianGluten-free
Ingredients
- 1000 g milk
- 150 g cornstarch
- 200 g grated panela
- 1 cinnamon stick
- 3 cloves
- 50 g butter
- 100 g grated coconut (optional)
- Pinch of salt
Step-by-step
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- Pour 800 g milk, the panela, the cinnamon, the cloves and the salt into the mixing bowl and set 8 min/90C/speed 2.
- Remove the cinnamon and cloves using the basket.
- Dissolve the cornstarch in the remaining 200 g milk and add it to the mixing bowl through the lid opening.
- Set 12 min/95C/speed 4 until the natilla thickens noticeably.
- Add the butter and the grated coconut and mix 1 min/speed 3.
- Pour the hot natilla into a moistened mold and smooth the surface.
- Let it cool at room temperature and then refrigerate 3 hours before unmolding.
Tips
- Stir constantly with the butterfly to avoid lumps.
- Traditional at Christmas served with bunuelos.
- You can sprinkle ground cinnamon when serving.
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