Colombian Custard Cake (Natilla)

Colombian Custard Cake (Natilla)

Natilla is a traditional Colombian custard with a smooth, creamy texture and a warm, caramel-like flavor from dark brown sugar and cinnamon. Gently thickened with cornstarch and enriched with butter, this chilled dessert is delicate yet firm enough to slice, with a fragrant cinnamon garnish that adds a festive touch. Distinctive for its silky consistency and comforting spice notes, Natilla is a beloved treat during Christmas and holiday celebrations in Colombia.

Ingredients:

• 4 (946 ml) cups whole milk
• 1 cup (237 ml) dark brown sugar
• 3 cinnamon sticks
• ¾ cup (177 ml) cornstarch
• 2 tbsp (10 ml) unsalted butter, plus more for greasing
• Pinch of salt
• Ground cinnamon, for garnish

Method:

Add 3 cups (710 ml) whole milk, dark brown sugar, cinnamon sticks, and a pinch of salt to a saucepan and heat over medium low, stirring regularly, until the mixture just starts to boil. Turn the heat down slightly and remove the cinnamon sticks.

Meanwhile, whisk together the cornstarch and remaining 1 cup (237 ml) of milk in a small bowl. Add this slurry to the hot milk mixture and cook, stirring constantly, until the mixture has thickened enough that you can see the bottom of the pot while stirring, about 5 minutes. The mixture should not come up to a simmer again – lower the temperature if it starts to bubble. Remove from heat and stir in the butter until incorporated.

Grease a 7 inch (17.8 cm) springform pan with butter. Pour the custard into the dish and place in the fridge to chill and firm up for at least 4 hours or overnight.

When the custard is firm, turn it out onto a work surface. Dust the top with ground cinnamon, slice, and serve.