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14

Natilla with Blackberry Sauce

Prep 15 min
Total 60 min
Ingredients 7
Servings 8

If there’s one thing that defines Colombia during Christmas, it’s the smell of natilla in every household. It’s a dessert that everyone loves for its rich texture and how wonderfully it combines with the traditional buñuelos, another dish that can always be found throughout Colombia during the holidays. Natilla is usually served as an appetizer during the novenas and as dessert during Christmas eve and day. The recipe I’m sharing with you today is the traditional version, but with shredded coconut, panela, arequipe or bathed in blackberry sauce, you’re able to give it a special touch. MORE + LESS -

Ingredients

cups milk

cup sugar

3/4

cup cornstarch

cinnamon sticks

1 1/2

tablespoon butter

For the sauce:

cup blackberries

tablespoons sugar

Directions

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1

Heat 3 cups of milk in a pot, add the sugar and let boil. Lower the heat.
2

Dissolve the cornstarch in the rest of the milk in a separate container. Add this mixture to the pot with milk and sugar.
3

Add the cinnamon and butter.
4

Stir lightly and constantly until it thickens (about 5 minutes).
5

Serve in a mold and let solidify.
6

To make the sauce, heat the blackberries with the sugar over low heat. Stir until it becomes syrup. Let cool.
7

To serve, cut the natilla into individual portions and cover in the sauce.

Expert Tips

To save a bit of time, you can use blackberry jam and dilute it with a few drops of water.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

If there’s one thing that defines Colombia during Christmas, it’s the smell of natilla in every household. It’s a dessert that everyone loves for its rich texture and how wonderfully it combines with the traditional buñuelos, another dish that can always be found throughout Colombia during the holidays. Natilla is usually served as an appetizer during the novenas and as dessert during Christmas eve and day. The recipe I’m sharing with you today is the traditional version, but with shredded coconut, panela, arequipe or bathed in blackberry sauce, you’re able to give it a special touch.