Custard Recipe
Colombian Corn Custard is a delicious dessert that is very popular throughout Colombia, but it is in the Andean region where it is consumed the most and it is at Christmas where it becomes more relevant. In the original recipe it is usually prepared with white corn, but little by little It has been replaced with cornstarch because it is much easier to make, which is why we will share both the traditional recipe and the more modern one. Learn here how to make Colombian Natilla quickly and easily.
Ingredients
Ingredients Recipe 1 (Custard with corn)
- 1 pound of white corn
- 9 milk cups
- 1 Cup of water
- 1 white panela (or Panela Morena)
- Cinammon sticks to taste
Ingredients recipe 2 (Cornstarch custard)
- 2 cups of cornstarch (Cornstar)
- 8 milk cups
- 1 pound of panela
- cinammon sticks to taste
Step by step preparation
Preparation Recipe 1 (Custard with corn)
- The first thing you should do is cook the white corn until it is a little soft, then leave it in water overnight.
- Then you must grind the corn, the resulting mass must be dissolved in a mixture of milk and water. Then you must pass the mixture through a strainer or sift it to separate the bran, you must grind it again and repeat the process of dissolving in water and straining and grinding again until only corn husks remain.
- Then place it in a pot to cook over medium heat, and add the cinnamon sticks to taste and the previously grated panela.
- The custard should gradually thicken, in which case you should lower the intensity of the heat. Continue cooking without stopping stirring until it reaches its point, that is, when you move the mixture with the spoon or mixer you can see the bottom of the pot.
- Once it has reached its point, it is removed from the heat and poured into dry, heat-resistant molds.
- And that's it, you can now enjoy this custard. If you wish, you can sprinkle it with cinnamon at the end.
Preparation recipe 2 (Cornstarch custard)
- The first thing you should do is cook 6 cups of milk with the cornstarch over medium heat; you should remove the foam that forms.
- On the other hand, you must dissolve the previously grated panela or molina in 2 cups of milk, to add to the pot along with cinnamon sticks to taste.
- Lower the heat and continue cooking, stirring all the time until it reaches its point.
- And that's it, you can now serve it in heat-resistant molds.
Interesting Facts
- If you wish, you can add fresh grated coconut, raisins, cloves or ½ cup of brandy to the custard to give it a touch of unique flavor. You can also bathe the custard in orange blossom syrup.
- Custard has become a Colombian Christmas dessert, which is usually served along with fritters.
- Custard is also prepared in many other countries; each preparation in each country has its differences in terms of ingredients and preparation.
Other recipes that might interest you
- ground sesame
- Joys
- Almojábanas with honey
- Coastal Almojábanas
- Arequipe or Dulce de leche
- milk rice
- This is how the traditional Mompox layer cheese is prepared
- Birimbí o Dulce de Maíz
- Bocadillo de guayaba o Bocadillo Veleño
- Bolitas de coco
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