A Natilla Colombiana (Colombian Christmas Custard) to Enjoy This Nochebuena

Colombian Natilla

Original Recipe

For a more traditional flavor, use ground panela instead of brown sugar.

Once you've added your cornstarch mixture to the simmering milk, do not stop stirring. If you stop stirring, the milk will burn.

Separate milk into 3 1/2 cups and 1 cup portions.
Pour 3 1/2 cups of milk and cinnamon sticks into a medium-size saucepan. Bring to a light simmer.
When bubbles have formed around the edges and the milk has started to foam, remove cinnamon sticks, then add sugar, brown sugar, sweetened condensed milk, vanilla, and salt. Stir well.
For the 1 cup of milk on the side, add cornstarch, and stir until fully combined.
Pour the cornstarch mixture into the steamed milk. Reduce heat to low, then begin stirring constantly using a wooden spoon.
Continue stirring without stopping for five to 10 minutes, or until the mixture has thickened enough to where you can see the bottom of the pan. Turn off the heat.
Add in butter and shredded coconut. Once fully incorporated, pour the custard mixture into your preferred mold, cover it with plastic wrap, then set it in the fridge to chill overnight.
When it is completely chilled, remove the custard from the fridge, and carefully invert the mold over a plate to release the natilla.
Top the natilla with a generous sprinkle of ground cinnamon and shredded coconut, then slice and serve alongside hot buñuelos.