Natilla is traditionally prepared using ghee (clarified butter) and milk. However, these days, they are often made from refined flour and oil.
If you want to give them a go, here are 28 delicious recipes that you should definitely try.
The classic Cuban dessert is called Natilla Cubana, meaning “custard with eggs.” This recipe uses three ingredients: milk, sugar, and vanilla extract. Milk and vanilla are added to sugar to make a thick mixture.
Then, egg yolks are stirred into the mix. When the custard cools down, it becomes very creamy and smooth. You can serve the custard chilled or warm.
The Spanish love a good custard treat, and this one is no exception. It’s simple to put together and doesn’t require much equipment. You’ll just need eggs, milk, sugar, cinnamon, vanilla extract, and a baking dish.
In a large saucepan, bring 2 cups of whole milk to a boil. Remove pan from heat; add lemon peel, cinnamon stick, and pinch of salt. Cover and let stand for 15 minutes.
Meanwhile, in a large heat-proof bowl, using a hand-held electric mixer, beat granulated sugar with eggs at medium speed until they turn light yellow, about 5 minutes.
Add cornstarch slurry and beat until smooth. Gradually mix in hot milk.
Cook over moderately high heat, stirring constantly, for 10 to 12 minutes until the custard reaches 170 degrees F. Remove from heat and strain through a fine sieve into another bowl.
Place the milk, cinnamon stick, and salt in a heavy saucepan. Bring to a boil, reduce the heat and simmer for 10 minutes.
Turn off the heat and let sit for 30 minutes. Discard the cinnamon stick, and lime peel, and pour the milk through cheesecloth into a bowl.
In a mixing bowl, whisk together the eggs and sugar until light yellow and fluffy. Add the cornstarch and stir until smooth. Stir in the vanilla.
Add the cooled milk to the egg mixture and mix thoroughly. Pour the mixture into a 9×9 inch baking pan or four small 8-ounce ramekins.
The traditional Colombian dessert known as Natilla is a firm milk pudding flavored with cinnamon and served with a fried dough called buñuelos.
The Custard Queen is now ready to serve you her specialty – custard. This recipe is very easy to make and it requires just 7 ingredients. You can prepare it in less than 30 minutes and enjoy it warm or cold.
This traditional Colombian Natilla recipe uses panela, a soft brown product made from sugarcane, also called piloncillo in Mexico.
Panela adds a deep caramel color and a unique flavor to the dessert. If you don’t find panela, use brown sugar instead.
The secret behind this delicious dessert is fruit juice instead of water. This way you don’t lose too much liquid during cooking.
We found this recipe online and thought it looked pretty easy, so we gave it a go. And guess what?
It turned out perfect every single time! It’s creamy, rich, and delicious. You could use regular or evaporated milk here, but we prefer the taste of whole milk.
10. Dulce De Leche
The traditional Dulce de Leche Cortada is a sweet custard made from milk, sugar, cinnamon, and vanilla. This recipe uses condensed milk, which is already curdled.
Melcochas de Natillas is literally translated as sour milk candies. But don’t be fooled, they are super, super easy. And there are several different kinds.
This recipe is one of our favorites because it is easy, delicious, and very versatile. You can make it into many different types of dishes. We hope you enjoy making it as much as we do eating it!
Natilla is one of the most popular products of La Lechera, whose name stands for “the Milk Lady”.
In Colombia, she is known as the “milk goddess”, because she represents the fertility of nature. Her image is used to promote healthy lifestyles and good nutrition.
This recipe for Natilla is the one, and only recipe you’ll ever need this holiday season. This holiday season, you’re invited to try one of Colombia’s most popular desserts—the Natilla.
This creamy, eggless custard is traditionally served during Christmastime in some parts of South America.
In a large saucepan, combine the milk, sugars, spices, and vanilla extract. Bring mixture to a boil over medium-low heat, stirring frequently.
Once boiling, turn off the heat and stir in the cornstarch mixture. Cook mixture for 2 minutes, stirring constantly.
The Dutch baby is a classic American breakfast dish that involves cooking batter inside a cast iron skillet.
You know how it goes: Pour the batter into the hot skillet, cover with a lid, and wait for the edges to puff up like a soufflé. Then, flip over the cake and cook the other side until golden brown.
This traditional Colombian dessert consists of egg yolks beaten with sugar, milk, vanilla extract, cinnamon sticks, and nutmeg.
This recipe is adapted from one we found online. You could use either whole eggs or egg whites, depending on what you prefer.
In a saucepan over medium heat, combine the milk, eggs, sugar, salt, and butter. Stir constantly until it starts boiling. Reduce the heat to low and cook for about 10 minutes.
Remove from the stove and let cool completely. Add the pineapple pieces and mix well.
Flan de Queso is traditionally served during Lent, but it’s easy enough to make ahead and enjoy anytime. This version uses a combination of mascarpone and cream cheese plus just a touch of vanilla extract.
What we love about this recipe is that it is so similar to a traditional Natilla cream custard but with a twist of its own.
This makes it more unique and easier to customize into different flavors too based on if you like your custard sweeter or spicier!
Christmas in Colombia is not complete with a piece of rich and tasty homemade custard, known simply as Natilla.
Natilla is traditionally served during the holiday season, and it is a symbol of hospitality and generosity.
This recipe doesn’t call for a rising agent, because we wanted to make sure our cakes are as fluffy as possible. We use a lot of eggs and whip up plenty of extra egg whites to fold into the batter.
Arroz con Leche is a traditional Mexican dessert that combines rice pudding with cinnamon, vanilla extract, and a touch of sugar.
This recipe uses coconut milk instead of regular milk, adding a few twists like a pinch of salt and some ground cardamom pods.
24. Cocadas Blancas
Coconut candies are a staple in Colombia. These white chocolate treats are known as Cocadas Blancas.
They’re sticky and sweet and have just a hint of saltiness to them. You’ll find them everywhere in Colombia, and they’re usually served during holidays like Christmas and New Year’s Eve.
This keto-friendly Colombian custard recipe is a tradition during the holidays in South America.
Made with egg yolks, coconut milk, sugar, vanilla extract, cinnamon, and salt, it’s often topped with whipped cream and drizzled with chocolate sauce.
This recipe is for a Columbian Natilla, which is a variation of a Spanish vanilla custard, but without eggs, and it uses coconut milk.
Coconut milk adds a subtle sweetness and creaminess to the dessert, while still maintaining a slight tartness.
We’re obsessed with Colombian food. If you’re like us, you know how hard it is to find good authentic Colombian recipes online.
This amazing one is called “Leche Asada” or “milk custard”. It’s basically a sweet custard made with condensed milk and cream cheese. You’ll love it!
Buñuelos are a type of fried snack food popular throughout Latin America.
They are usually made with a light batter and deep-fried until crispy. In Colombia, they are often referred to as buñelos de queso, meaning “cheese rolls.”
Frequently Asked Questions
Where Does Natilla Come From?
Natilla is a type of dessert found throughout Latin American countries. They are similar to flan but thicker and sweeter.
They come in many different varieties depending on the region. In Spain, it is called Natilla de Leche, while in Mexico it is known as Natilla del queso.
How Many Variations Of Natilla Are There?
There are many different versions of nata de coco. Some use condensed milk or evaporated milk, others use regular milk, and still, others use cream cheese.
If you have never tried Colombian cuisine before, then now is the perfect time to do so.
Not only will you be able to enjoy a variety of traditional foods that are not available anywhere else, but you’ll also get to learn about a culture that has been influenced by many other cultures around the world.