Colombian Natilla (Cinnamon Milk Custard)
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Colombian Natilla (Cinnamon Milk Custard)
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Preparation time 4 Minutes
Cooking time 10 Minutes
Total time 14 Minutes
Ingredients
- 2 cups whole milk
- ½ cup shredded panela or dark muscovado sugar (or more brown sugar)
- ½ cup brown sugar
- 3 cinnamon sticks or 1 teaspoon ground cinnamon
- ½ cup cornstarch
- 1 cup whole milk
- ¼ cup raisins
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
Instructions
- In a medium saucepan, over low heat, simmer 2 cups of milk, sugars and cinnamon sticks for 5 minutes. Remove cinnamon sticks.
- In a small bowl, mix together cornstarch and 1 cup of milk.
- Turn the heat to medium-high and add the cornstarch mixture. Stir constantly until the mixture thickens.
- Lower the heat and cook for another 5 minutes. Stir constantly so that the cornstarch doesn't clump.
- Turn off the heat. Add the raisins and butter. Mix well and pour into a 9-inch round pan. Refrigerate until firm, at least 2 hours.
- Before serving, sprinkle with some ground cinnamon.
