Natilla Colombiana (Christmas Panela Custard)
A firm, sliceable Christmas custard of milk thickened with cornflour and sweetened with panela, scented with cinnamon and cloves and studded with coconut. Served with buñuelos during the December novenas.
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Ingredients
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Start your free weekContinue with free accessInfuse the milk
Heat 750ml of the milk with the panela, cinnamon sticks, cloves and salt, stirring until the panela dissolves. Bring to a gentle boil, then remove the spices.
Dissolve the cornflour
Whisk the cornflour into the remaining 250ml cold milk until completely smooth, with no lumps.
Thicken
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Finish
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Set and serve
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Infuse the milk
Heat 750ml of the milk with the panela, cinnamon sticks, cloves and salt, stirring until the panela dissolves. Bring to a gentle boil, then remove the spices.
Dissolve the cornflour
Whisk the cornflour into the remaining 250ml cold milk until completely smooth, with no lumps.
Thicken
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
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Set and serve
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The Story Behind the Dish
Natilla is the taste of a Colombian December. During the novena de aguinaldos — nine nights of prayers, carols and gatherings from 16 to 24 December — families share natilla and buñuelos with neighbours and friends.
The traditional recipe uses panela, unrefined cane sugar, which gives the custard its caramel colour and deep flavour.
⭐ Why It's Famous
It's inseparable from Christmas — the smell of natilla cooking means the holidays have arrived.
💡 Fun Fact
Making natilla traditionally requires stirring nonstop for ages with a long wooden spoon, a job often passed around the whole family.
Antioquia & the Andean region
6.24°N, -75.58°W
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