Natilla

Natilla

Natilla is a rich, custard-like dessert that is traditionally enjoyed during the holiday season. Natilla has a similar taste to Dulce de Lechehickened with cornstarch and flavored with panela, a dark molasses-like sugar that is a by-product of sugarcane processing. I have been told that making natilla is not hard to make. I was able to obtain the recipe from my cousin who is the one in charge of making it every Christmas. Natilla is always accompanied buy bunuelos.

What you need:

• 4 cups milk (whole)

• 8 ounces panela (or 1 cup packed light or dark brown sugar plus 1 tablespoon molasses

• 2 to 3 cloves

• 3 to 4 cinnamon sticks

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup cornstarch

• 2 tablespoons butter

• Optional: 1 cup coconut (frozen, fresh, shredded)

• 1 teaspoon vanilla

• 3/4 cup chopped nuts (optional) and/or 1/2 cup raisins

How to make it:

• Place the cornstarch in a small bowl.  Slowly mix 1 cup of the milk until cornstarch is well incorporated and have a smooth mixture.  Pour the remaining milk into a heavy saucepan.

• Grate the panela and add it to the milk mixture. Add the baking soda, cinnamon sticks, and salt, and mix well.

• Heat the milk/sugar mixture over medium-low heat, stirring, and bring just to a boil.  Take out the cinnamon sticks and cloves.  Mix in the milk/cornstarch mixture and continue to cook, stirring constantly, until it starts to thicken. Stir in the coconut.

• Cook the mixture until has thickened enough that you can see the bottom of the pan for several seconds when you stir  (do not let it come all the way to a boil), about 10-12 minutes. Stir constantly so that the cornstarch doesn't clump, and the mixture doesn't burn. 

• Add raisins and/or nuts if desired, and remove from heat, and stir in the butter and vanilla.

• Pour the mixture into a greased 8 inch square pyrex pan, or in any greased mold. Refrigerate until firm. 

• Sprinkle natilla generously with powdered sugar.  Cut into 3-inch rectangular pieces to serve.