Natilla, Classic Spanish & Latin Custard Dessert

Natilla is one of the most popular and beloved desserts in Spain and Latin America. It is a sweet and delicious custard treat.

There are many different methods to make this recipe, depending on which country the recipe originates.

 Natilla is a custard dessert theorized to be developed by nuns. It is made with eggs, milk, sugar, cinnamon, and vanilla, and while it is similar to flan, it does not have a caramel topping. All countries have variations of this popular recipe using different ingredients. 

When reading through this article, you will learn what natilla is and its different kinds, the history behind the popular latin dessert, and a simple recipe for making natilla at home.

What Is Natilla?

Natilla is known as custard in English and is traditionally made by combining egg yolk, milk, sugar, salt, and vanilla.

Along with crema catalana, cuajada, and flan, natilla is a comforting and delicious dessert in Spain and Latin American countries.

However, unlike flan, the dessert does not use caramel in the recipe.

Spanish Natilla

Spanish natillas are usually vanilla-flavored and are a rich yellow color.

The classic Spanish dessert is made by creating a custard by gently boiling the ingredients, and it is often served with a sprinkle of cinnamon on the top before it is served.

It also contains lemon zest and has a texture that is reminiscent of crème anglaise.

Colombian Natilla

In Colombia, natilla is traditionally eaten during the Christmas season, along with manjar blanco and buñuelos (deep-fried cheese balls).

But those with a sweet tooth can eat this traditional Colombian dessert any day during the year. 

Colombian natilla is similar to dulce de leche consistency-wise but is thickened with cornstarch and flavored with panela, a by-product of sugarcane processing.

This natilla is served in a creamy pudding form or firm and sliceable. 

The Colombian version can contain various other optional ingredients, such as chocolate, prunes, raisins, or coconut.

However, the natilla in Colombia does not include eggs despite usually being called a custard. 

Additionally, one well-known Colombian Christmas tradition is to make natilla on top of an improvised campfire in the streets or patios of homes in Colombia.

Cuban Natilla

Natilla in Cuba is a chilled custard dessert made with eggs, evaporated milk, cornstarch, sugar, lemon peel, vanilla, and sugar.

The traditional Cuban dessert is also typically eaten during the Christmas season. Cinnamon is often sprinkled onto the top of the natilla and served.

Puerto Rican Natilla

There are two different versions of natilla in Puerto Rico. Again, natilla is very popular during the Christmas season.

One version is cooked on top of a stove, served hot or cold, and is eaten for breakfast, complete with nuts, fruit, and honey.

This breakfast recipe has little to no sugar.

The second version is eaten during the Christmas season and is similar to a creme brulée.

Both versions’ of the Puerto Rican dessert usually include eggs, milk, coconut cream, sugar, cornstarch, cinnamon, vanilla, and orange blossom water or citrus zest.

History of Natilla

While the origins of natillas are unknown, it is widely believed that the recipe was invented by nuns who used to prepare the dish in convents across Europe and was spread around the entire world with the conquistadors.

Others mention that the Colombian version of natilla first appeared in the Colombian city named Antioquia.

On the other hand, the Spanish version of natilla was revised and adapted to the ingredients most commonly found in Colombia.

For example, corn flour became used as a thickening agent, and the color of the dish became slightly darker than the Spanish version due to the use of panela (a type of cane sugar).

How To Make Natilla

Making authentic natillas is easy, but which natilla recipe should you choose?

There are many types of natilla with different varieties depending on various regions.

In the following section, we will look at two recipes.

Spanish Natilla

You will need the following household ingredients to make this delicious dessert:

• 6 cups of whole milk, divided into each cup
• One whole lemon, zested
• Eight egg yolks
• One stick of cinnamon
• Eight tablespoons of powdered sugar
• Five tablespoons of cornstarch
• ½ teaspoon of vanilla extract
• Ground cinnamon for garnish
• Electric handheld mixer

Instructions on how to make authentic Spanish-style natilla:

1. Pour 5 cups of the whole milk into a large pot.
2. Add the cinnamon stick, zested lemon peel into the milk, and warm the mixture over medium heat while leaving the pot uncovered. Remove the pot of milk just before it boils and let it sit on the side for 10 minutes.
3. Whisk the cornstarch and 1 cup of whole milk in a large bowl.
4. In another bowl, put all the egg yolks. Gently pour in the sugar and beat until the mixture turns frothy.
5. Add the cornstarch-milk mixture into the yolk-sugar mixture, and beat with the electric mixer until the two are thoroughly mixed. Set the bowl aside.
6. Pick up and remove the cinnamon sticks and the lemon peel from the warmed whole milk using a slotted spoon.
7. Return the pot with the whole milk to the stove, and set on medium heat until the milk is hot but not boiling. Add vanilla extract to the whole milk.
8. Pour the sugar and egg mixture into the warm milk slowly, and beat with an electric mixture at low speed.
9. After a minute, use a wooden spoon to stir the pot continuously while on medium heat so the mixture does not stick. Stir until you see the mixture thicken in the pot.
10. Sieve the mixture through a mesh sieve over a large bowl to remove any lumpy bits in the mixture.
11. Pour the strained mixture into small bowls or cups. Allow them to cool to room temperature, cover with plastic wrap, and stick it in the fridge to cool until the dessert is ready to serve.
12. Once thoroughly chilled, sprinkle some cinnamon powder and serve with spoons.

Colombian Natilla

Colombian-style natilla is a firmer custard that is served with buñuelos.

This recipe serves about 8 to 10 servings of natilla in a 9-inch (22.86-cm) round dish.

• You will need the following ingredients:
• 3 cups of whole milk (separate into individual cups)
• ½ cup of dark muscovado sugar or shredded panela (or brown sugar to substitute)
• ½ cup of brown sugar
• ½ cup of cornstarch
• Three cinnamon sticks
• 14 cup of raisins
• Two tablespoons of room temperature butter
• One teaspoon of ground cinnamon

Instructions on how to make authentic Colombian-style natilla:

1. In a medium-sized pan, simmer the 2 cups of whole milk, sugar, and cinnamon sticks over low heat for 5 minutes. Then, remove the cinnamon sticks.
2. In a bowl, mix the cornstarch and 1 cup of whole milk.
3. Turn the heat to medium-high and pour in the cornstarch and milk mixture. Mix together the contents of the pan continuously until the mixture thickens.
4. Lower the heat and cook for another 5 minutes, stirring, so the cornstarch does not clump up together in the pan.
5. Turn off the heat to the stovetop and add the butter and raisins. Mix thoroughly and pour the contents into a 9-inch (22.86-cm) round pan.
6. Place into the fridge until firm, which can take up to 2 hours.
7. Before serving, sprinkle with ground cinnamon.

Conclusion

Natilla is a sweet and popular dessert in many Spanish-speaking countries.

It is a very popular latin Christmas dessert but enjoyed all year long.

Its origins are unknown, but most suspect it to be created by nuns in convents and spread across Europe.

Natilla can be prepared in many ways and has many different ingredients depending on the country.

You can shop for natilla ingredients and other popular latin foods on Amazon today!

Sources

• Taste Atlas: Natillas
• Colombia Reports: Natilla, Colombia’s traditional Christmas Sweet
• Wikipedia: Natilla
• The Spruce Eats: Natillas de Leche
• The Spruce Eats: Colombian Christmas Natilla
• Curious Cuisiniere: Colombian Natilla

 

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