COLOMBIAN NATILLA WITH BROWN SUGAR | How to Make Colombian Sweet Custard | SyS

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is gluten-free and can thicken similarly.

coconut

🥗Healthier: almond flakes

💰Cheaper: dried shredded coconut

Almond flakes add crunch without the cost of fresh coconut.

Heat milk in a saucepan over medium heat until steaming.

Whisk cornstarch with a small amount of milk until smooth.

Add sugar, cinnamon, vanilla extract, and clove to the milk, stirring to combine.

Slowly pour the cornstarch mixture into the heated milk, whisking continuously.

Cook the mixture, stirring constantly, until it thickens, about 10-15 minutes.

Remove from heat and stir in butter until melted and smooth.

Pour the mixture into a greased mold or dish.

Let cool to room temperature, then refrigerate until set, about 2-3 hours.

Once set, unmold the natilla onto a serving plate.

Garnish with grated coconut, raisins, and a sprinkle of nutmeg before serving.

Cooking Techniques

Spice Level:

Allergens