Natilla is a classic dessert of the Christmas holidays in Colombia, South America, Is a kind of custard or flan but with more consistency, it can be cut and serve in beautiful squares topped with Red Fruit Sauce or enjoy only with a sprinkle of cinnamon on it.
Natilla, is the classic christmas dessert in Colombia, the one that tell us that christmas season has arrived. We used to enjoy it with salty crackers, with extra sprinkles of cinnamon or topped with a red fruit sauce.
I must admit that I never stopped to think about the ingredients for this recipe were gluten and lactose free. But now that I think about it, it’s totally suitable for my diet because it’s prepared with corn starch and cow milk that can be easily replaced with a lactose free option. For this reason I want to share it with all of you as it can be prepare also as a little snack for the kids during summer.
Notes for the recipe:
I tried different options to substitute Normal Cow Milk:
using 50% coconut milk, 50% lactose free cow milk, having a creamier result.
I also prepared it with 100% Lactose free cow milk, for me as good as the traditional recipe.
sometimes people add raisins to the recipe, If you would like to add them I suggest you do it when the natilla has the right consistency and is ready to be transfer to the serving container either individuals or big one.
So let’s jump into the recipe without more delay.
Natilla is a classic dessert of the Christmas holidays in Colombia, South America, Is a kind of custard or flan but with more consistency, it can be cut and serve in beautiful squares topped with Red Fruit Sauce or enjoy only with a sprinkle of cinnamon on it.
heavy bottom pot and heat resistance glass container
Ingredients
100grMaizena or corn starch
1litreLactose free Milk
180grJaggery powder (panela in Colombia)
1tbspsalted butter
2tbspcinnamon Powder or Sticks(to taste)
5cloves(to taste)
1tspNutmegoptional
Instructions
in a bowl mix the maizena (corn starch) with 1 cup of the milk at room temperature, mix well until fully dissolve.
In a heavy bottom pot add the remaining milk, when the milk start is hot add the jaggery powder(panela), add the spices to your taste. you can start with the measures suggested here for cinnamon, cloves and Nutmeg.
when the jaggery or panela is totally dissolved add to the pot the mixture of milk with Maizena and stir without stopping until the Natilla has a thick consistency.
Then add the butter and continue stirring for another 5 minutes until the butter is complete melted.
Remove from the fire and transfer to a heat proof container. Let it cool and refrigerate. Cover with a film or lid when it is completely cool.
You can use also cinnamon stick but you need to remove them before to transfer the Natilla into the final heat proof container.
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