Natilla:

Natilla is a rich, custard-like dessert that is enjoyed during Christmas in Colombia. It is traditionally served with round deep-fried cheese fritters called buñuelos. Natilla is similar to dulce de leche, but it is thickened with cornstarch, and made with panela, a dark molasses-like sugar that is a byproduct of sugarcane processing. Some recipes for natilla include shredded fresh coconut.

INGREDIENTS:

·         4 cups whole milk.

·         8 ounces panela, or 1 cup packed dark brown sugar .

·         3-4 cinnamon sticks .

·         1/2 teaspoon baking soda .

·         1/2 teaspoon salt .

·         1 cup cornstarch .

·         2 tablespoons butter .

·         1 cup frozen fresh shredded coconut (optional) .

·         1 teaspoon vanilla .

·         3/4 cup chopped nuts (optional).

PREPARATION:

1.      Pour the milk into a heavy-bottomed pot. Dissolve the cornstarch in the milk over low heat.

2.      Grate the panela and add to the milk mixture, or add the brown sugar to the milk mixture. Add the baking soda, cinnamon sticks, and salt.

3.      Heat the milk/sugar mixture over low heat, stirring, until it starts to thicken. Add the coconut (optional).

4.      Cook at barely a simmer for 20-25 minutes, stirring constantly, until mixture has thickened. Stir constantly so that the corn starch doesn't clump, and the mixture doesn't burn.