Colombian Bunuelos Natilla Recipe Custard

COLOMBIAN NATILLA (CINNAMON MILK CUSTARD)

Steps:

• In a medium saucepan, over low heat, simmer 2 cups of milk, sugars and cinnamon sticks for 5 minutes. Remove cinnamon sticks.
• In a small bowl, mix together cornstarch and 1 cup of milk.
• Turn the heat to medium-high and add the cornstarch mixture. Stir constantly until the mixture thickens.
• Lower the heat and cook for another 5 minutes. Stir constantly so that the cornstarch doesn't clump.
• Turn off the heat. Add the raisins and butter. Mix well and pour into a 9-inch round pan. Refrigerate until firm, at least 2 hours.
• Before serving, sprinkle with some ground cinnamon.

NATILLA COLOMBIANA (COLOMBIAN CHRISTMAS CUSTARD) RECIPE

Steps:

• Gather the ingredients.
• Place the cornstarch in a small bowl. Slowly whisk in 1 cup of the milk (or more if needed) until cornstarch is well incorporated and you have a smooth mixture. Pour the remaining milk into a heavy saucepan. The cornstarch has a detectable flavor at first, which goes away once the natilla is thoroughly cooked.
• Grate the panela and add it to the milk mixture (or add the brown sugar and molasses).
• Add the baking soda, cinnamon sticks, and salt. Whisk to 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.
• Whisk in the milk-cornstarch mixture and continue to cook, stirring constantly, until it starts to thicken. Stir in the coconut, if using.
• 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 to 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. Stir in the butter and vanilla.
• Pour the mixture into a greased 8-inch square glass pan or in any greased mold. Refrigerate until firm.
• Sprinkle natilla generously with powdered sugar. Cut into 3-inch rectangular pieces to serve.

CUSTARD (NATILLA)

Steps:

• Heat 1 cup milk,cinnamon,until boiling.
• remove from heat and dissolve cornstarch in water.
• Dissolve cornstarch in water mix the remaining cold milk and cornstarch solution.
• Mix egg and yolk together in cold milk and add the hot milk mixture.
• Heat over medium heat until thick and stir constantly.
• Remove from heat when thicken and add vanilla extract and mix well.
• Allow to cool and serve chilled.

COLOMBIAN BUNUELOS & NATILLA

Steps:

• Buñuelos:.
• Grind the cheese very finely in food processor.
• Mix the cheese with the cornstarch, eggs, brown sugar and salt.
• Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly.
• After a few minutes increase temperature and fry until they are golden.
• Remove and place on absorbent paper.
• Natilla:.
• Dissolve the cornstarch in the milk.
• Add the brown sugar.
• Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon.
• Continue to cook for about 15-20 minutes, stirring constantly.
• After 15-20 minutes, fish out the cinnamon sticks (if used), and pour the Natilla onto a very large serving platter or into a large bowl to cool slightly.
• Cut the Natilla into chunks and eat with a Buñuelo, taking a bite of the Buñuelo and then the Natilla. Enjoy!