Cinnamon Milk Custard (Columbian Natilla)

Natilla is a firm milk custard infused with cinnamon and served with buñuelos (fritters) during Christmas time in Colombia. Natillas came to South America with the Spaniards. A milk-based custard, the Spanish version is thickened with egg yolks and sweetened with sugar. This recipe first appeared in the city of Antioquia, where the recipe was adapted to the most common ingredients in Colombia. Corn flour became the common thickener, and its colour darkened due to the use of panela. Later, this recipe was extended through the Colonization of Antioquia to other regions of the country, and already with the addition of other ingredients. Natilla and buñuelos are iconic Christmas food in Colombia. Both desserts are served as one. You take a bite of the cold natilla and a bite of the crispy, fluffy, savoury buñuelo. And, because natilla is a very firm custard, these two desserts are enjoyed as finger food.

2 cups whole milk
½ cup panela, shredded or dark muscovado sugar
½ cup brown sugar
3 sticks cinnamon or 1 tsp. ground cinnamon
½ cup cornstarch
1 cup whole milk
¼ cup raisins
2 Tbsp. butter
1 tsp. ground cinnamon

In a medium saucepan, over low heat, simmer 2 cups of milk, sugars and sticks cinnamon for 5 minutes. Remove sticks cinnamon.

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" round pan. Refrigerate until firm, at least 2 hours.

Before serving, sprinkle with some ground cinnamon.

Makes 8 servings.