description Natilla Overview
Natilla is a custard-like dessert popular in Spain and various Latin American countries, including Colombia. The traditional Spanish version is thickened with milk, eggs, and cornstarch, while Colombian variations often omit eggs, relying solely on cornstarch and milk. It is characteristically flavored with cinnamon and lemon peel and is frequently served during Christmas celebrations.
help Natilla FAQ
What is the difference between Spanish natilla and flan?
While both are milk-based desserts, Spanish natilla is a thick, creamy custard pudding set on a plate and thickened primarily with cornstarch. Flan, on the other hand, uses eggs as its primary thickener and is baked in a caramel-lined mold.
What ingredients are traditionally used to flavor natilla?
Traditional Spanish natilla relies heavily on the prominent flavors of whole milk, cinnamon sticks, and fresh lemon peel. These ingredients are slowly simmered together to infuse the custard with a warm, citrusy profile.
How do you thicken natilla pudding?
Natilla is uniquely thickened using a combination of egg yolks and cornstarch, which gives it a much firmer texture than standard pudding. The cornstarch slurry is whisked into the simmering milk to create a smooth, velvety consistency.
Is natilla served hot or cold?
Natilla is most commonly served chilled, allowing the cornstarch and egg custard to fully set and firm up. It is a traditional Christmas dessert in Spain, often sprinkled with ground cinnamon or topped with a Maria cookie before serving.
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