Natilla colombiana
Colombian recipes
Sweet
Dessert
Medium
30'
Christmas in Colombia is not complete without the rich and delicious homemade flan, known as Natilla. This flan, very traditional during the Christmas season in Colombia, is sweetened with GOYA® Panela, topped with shredded coconut and refrigerated until firm. Serve Natilla this Christmas and bring Colombian sweetness to your kitchen.
Ingredients
Necesary
- 1 cup of Two-pack brown sugar
- 2 sticks of Nativo Cinnamon Stick
- 0.2 tablespoon ground cloves
- 5 cups milk, divided
- 0.2 tablespoon salt
- 1.25 cups of White Masarepa
Opcional
- 1 cup shredded sweetened coconut
- 1 pinch ground cinnamon
Preparation
- Add 1 cup water, the panela pieces, cinnamon and cloves to a small saucepan over medium heat.
- Bring to a boil, stirring until sugar dissolves, about 10 minutes. Remove and discard cinnamon sticks. Set aside.
- Separately, in a small bowl, combine 1 cup milk and the flour, stir until smooth and set aside.
- Add the remaining 4 cups of milk and the salt to a medium saucepan over medium heat. Heat the milk without boiling it. Pour the panela mixture into the milk and stir to combine. Increase heat to medium-high.
- Using a whisk, immediately blend the cornstarch mixture into the panela mixture.
- Cook, stirring constantly and scraping the bottom and sides of the pan with the whisk, until the mixture comes to a boil and is smooth and thick.
- Pour the custard into a glass baking dish, sprinkle the custard with shredded coconut, if desired, cover with plastic wrap. Refrigerate until cold and firm, 4 hours or up to 48 hours.
- To serve, insert a thin knife into the edges of the dish. Turn the custard out onto a plate. Sprinkle with ground cinnamon, if desired. Cut into 12 pieces.
