Colombian Corn Pudding (Natilla)

About This Recipe

Natilla is one of Colombia's most beloved holiday desserts, traditionally made alongside bunuelos during Christmas celebrations. Unlike custard-based puddings that rely on eggs, natilla gets its thick, sliceable texture entirely from cornstarch cooked slowly into sweetened, cinnamon-spiced milk -- a technique that rewards patience and constant stirring rather than any fancy equipment. The process is simple in ingredients but requires attention: cornstarch is whisked into a portion of cold milk first to avoid lumps, then that slurry is stirred into the remaining milk along with sugar, cinnamon and panela (unrefined cane sugar) if available, which gives natilla its characteristic deep caramel color and molasses-like flavor. The mixture must be stirred continuously over medium heat as it thickens, since cornstarch can seize into lumps or scorch on the bottom if left alone even briefly. Poured into a dish and chilled until firm enough to slice, natilla has a texture somewhere between a thick pudding and a soft custard, and is traditionally cut into squares or diamonds. It's a dessert Colombian families make together, often with a stovetop full of it going at once during the holiday season.

Ingredients

Serves 8

• 4 cupswhole milk(divided)
• 1 cupcornstarch
• 1 cuppanela or dark brown sugar(grated or packed)
• 0.5 cupgranulated sugar
• 1cinnamon stick
• 1 striporange or lemon zest
• 0.25 tspfine sea salt
• 1 tspvanilla extract
• 0.5 tspground cinnamon(for dusting)

Instructions

1. 1

   Make the slurry

   Whisk cornstarch with 1 cup of cold milk in a bowl until completely smooth with no lumps.

2. 2

   Warm the milk

   In a large pot, combine remaining milk, panela, sugar, cinnamon stick, zest and salt. Warm over medium heat until the sugars dissolve, stirring occasionally.

3. 3

   Thicken the pudding

   Remove the cinnamon stick and zest. Whisk the cornstarch slurry again, then pour into the pot in a steady stream while whisking constantly.

4. 4

   Cook until thick

   Continue stirring constantly over medium heat until the mixture thickens into a smooth, pudding-like consistency, 8 to 10 minutes.

   Never stop stirring once the cornstarch goes in -- even a short pause can let it stick and scorch on the bottom of the pot.

5. 5

   Set the pudding

   Stir in vanilla, then pour into a greased dish or individual cups. Let cool slightly, then refrigerate at least 3 hours until firm.

6. 6

   Serve

   Slice into squares if set in a dish, dust with ground cinnamon, and serve chilled.

Variations

• •

  Coconut natilla: replace one cup of milk with coconut milk for a coastal Colombian variation.

• •

  Add shredded coconut or chopped prunes stirred in just before setting for texture.

• •

  If panela is unavailable, use all dark brown sugar for a similar molasses depth.

Storage

Refrigerate covered up to 5 days; natilla firms up further the longer it chills. Not suitable for freezing, as the texture turns grainy once thawed.

Frequently Asked Questions