If you’re looking for a delicious and traditional Colombian dessert that’s creamy, sweet, and perfect for festive occasions, this natilla recipe with condensed milk is for you. A staple treat during the holiday season, natilla is a smooth, custard-like dessert made with simple ingredients like milk, sugar, and cornstarch, enhanced by the richness of condensed milk. Follow this step-by-step guide to make a decadent, crowd-pleasing dessert that brings a taste of Colombian tradition to your home.
What is Natilla?
Natilla is a traditional Latin American dessert, particularly popular in Colombia, where it’s a holiday favorite. With a custard-like texture and creamy sweetness, natilla has a rich, indulgent flavor. The dessert is thickened with cornstarch instead of eggs, which differentiates it from flan, another Latin favorite. This particular version of natilla with condensed milk provides extra sweetness and a silky texture, making it ideal for special gatherings.
Ingredients Needed for Natilla with Condensed Milk
Before diving into the recipe, gather all your ingredients to make this easy natilla recipe a smooth process:
- Condensed Milk: Adds richness and sweetness to the dessert.
- Whole Milk: Balances the condensed milk and helps create the custard texture.
- Cornstarch: Acts as the thickening agent, giving natilla its firm, custardy texture.
- Granulated Sugar: Adjust based on sweetness preference, as condensed milk adds a lot of sweetness.
- Cinnamon Sticks: Used for flavor; ground cinnamon can also work.
- Shredded Coconut (optional): A popular addition for extra flavor.
- Butter: Adds smoothness to the natilla’s texture.
Step-by-Step Guide to Making Natilla
Preparing the Ingredients
Measure and Prepare
To achieve the right texture and flavor, measure each ingredient carefully. Accurate measurements will ensure the natilla reaches the perfect consistency. Gather your main ingredients: whole milk, condensed milk, cornstarch, granulated sugar, cinnamon sticks, and butter. Optionally, prepare any garnishes like shredded coconut or ground cinnamon if you’d like to add an extra layer of flavor.
Dissolve the Cornstarch
In a small bowl, combine the cornstarch with a portion of cold milk, stirring until smooth. It’s important to dissolve the cornstarch in cold milk, as it helps prevent lumps from forming when it’s added to the hot milk mixture. This step is crucial for achieving a silky texture in the finished natilla.
Cooking the Natilla Mixture
Combine Ingredients
In a medium saucepan, pour in the whole milk, condensed milk, and granulated sugar. Place the saucepan over medium heat and begin stirring gently but continuously to avoid the milk mixture from sticking to the bottom of the pan. Stirring is important to prevent scorching, which can impact the flavor and consistency of the natilla.
Add the Cinnamon Stick
For a warm, aromatic flavor, add a cinnamon stick to the milk mixture. As the mixture begins to heat, the cinnamon stick will slowly release its flavor, infusing the natilla with a subtle, fragrant warmth. If you prefer a stronger cinnamon flavor, consider breaking the stick in half.
Thicken with Cornstarch
Once the milk mixture reaches a gentle simmer, slowly pour in the dissolved cornstarch, continuously whisking as you do so. Whisking is essential to prevent lumps and to incorporate the cornstarch smoothly. Keep stirring for 10–15 minutes, allowing the mixture to thicken gradually. As it cooks, the mixture will reach a custard-like consistency, becoming thicker and creamier.
Add Butter for Extra Smoothness
When the natilla has thickened to the desired consistency, add a small amount of butter and stir it in thoroughly. The butter not only enhances the richness but also gives the natilla a smooth, glossy texture. Remove the cinnamon stick from the mixture once you’re satisfied with the flavor.
Setting and Serving the Natilla
Pour and Set
Carefully pour the thickened natilla mixture into a greased or parchment-lined dish, or divide it among individual serving cups if you prefer. Use a spatula to smooth the surface for a neat presentation.
Chill
Place the dish or cups in the refrigerator and let the natilla chill for 2–3 hours. The cooling process allows the dessert to firm up fully, developing its final custard-like texture. For an extra-firm texture, you can chill the natilla overnight.
Serve
Before serving, consider adding a sprinkle of shredded coconut, a light dusting of ground cinnamon, or even a drizzle of dulce de leche to enhance the presentation and flavor. Natilla is traditionally served cold, making it a refreshing, sweet treat that’s perfect for holiday celebrations or after-dinner indulgence.
Tips for Perfect Natilla
Avoiding Lumps
Lumps can be a common issue if the cornstarch isn’t dissolved properly or if it’s added too quickly. Make sure the cornstarch is fully dissolved in cold milk before combining it with the warm mixture. As you pour it in, whisk continuously to maintain a smooth, lump-free texture.
Using Chilled Butter
Adding a touch of chilled butter toward the end of cooking enhances the creaminess without causing the dessert to become too runny. The butter helps create a glossy finish and smoother texture in the natilla.
Toast the Coconut for Extra Flavor
If you’re adding coconut as a topping, toasting it can bring out an extra depth of flavor. Spread the shredded coconut on a baking sheet and toast it lightly in a preheated oven at 350°F (175°C) for about 5–7 minutes, stirring occasionally to avoid burning. This step enhances the nutty flavor and adds a slight crunch.
Serving Suggestions
Natilla is best served cold. For an elegant presentation, you can top it with shredded coconut, a sprinkle of ground cinnamon, or even a few dollops of whipped cream. For a richer experience, drizzle dulce de leche on top, or serve the natilla with fresh fruit like strawberries or berries for a light, fruity contrast.
Conclusion
This natilla recipe with condensed milk offers a creamy, indulgent dessert that’s perfect for holidays or any special occasion. With simple ingredients and easy steps, it’s a great way to explore Colombian flavors and enjoy a rich, traditional dessert that’s bound to become a family favorite. Enjoy your delicious creation, and don’t forget to share this easy natilla recipe with friends and family!
FAQs
Can I make natilla without cornstarch?
Yes, but you’ll need a thickening substitute like rice flour, though the texture may differ slightly.
What’s the difference between natilla and flan?
Natilla is thicker and doesn’t have a caramel topping, while flan has a smooth texture and caramel sauce.
How long does natilla take to set?
It generally takes 2–3 hours to set in the refrigerator, though overnight chilling may improve the flavor.
Can I freeze natilla?
Freezing isn’t recommended as it may alter the texture. Natilla is best enjoyed fresh.
How can I make my natilla thicker?
Adjust the cornstarch amount slightly or cook it longer for a thicker consistency.
