Colombian Corn Custard
Natilla Colombiana is listed in Desserts for National / Pan-Colombian. Follow the verified ingredients and numbered instructions below.
Bring 5 cups milk, panela, cinnamon, and optional coconut to a simmer.
Whisk cornstarch into the reserved cold milk until completely smooth.
Remove the cinnamon sticks.
Pour the slurry into the simmering milk while whisking constantly.
Continue cooking and stirring for 8–12 minutes until extremely thick and the spoon leaves a clear track on the pot bottom.
Stir in butter, transfer to molds, cool, and refrigerate until firm enough to slice.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
whole milk
sugar
cinnamon sticks
cornstarch
cold milk reserved from the total
butter
grated coconut
ground cinnamon
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