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Loading...Postre de Natas is a beloved Colombian dessert from the Antioquia region, prized for its velvety, spoon-soft texture and gentle sweetness. Whole milk is slowly thickened with egg yolks, cornstarch, and a hint of cinnamon and vanilla into a silky custard that sets beautifully after chilling. Served cold in small ramekins, it's a comforting finale to any family meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings6
Yield6 ramekins
Nutrition Facts
Per serving (estimated)
- 305 kcalCalories
- 9 gFat
- 4 gSaturated Fat
- 50 gCarbs
- 0 gFiber
- 38 gSugar
- 9 gProtein
- 110 mgSodium
- 320 mgPotassium
- 260 mgCalcium
- 0.4 mgIron
- 1 mgVitamin C
- 150 mcgVitamin A
Ingredients
For the custard
- 4 cups (960 ml) whole milk
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
- 4 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 4 tablespoons cornstarch
- 1 tablespoon unsalted butter
- Pinch of fine salt
For serving
- Ground cinnamon, for dusting
- Toasted shredded coconut or golden raisins (optional)
Directions
- In a heavy saucepan, combine the milk, cinnamon stick, and split vanilla bean (scraping the seeds into the milk). Bring just to a gentle simmer over medium heat, then remove from the heat, cover, and let steep for 10 minutes to infuse.
- In a medium bowl, whisk the egg yolks with the sugar until pale and slightly thickened, about 1 minute. Sift in the cornstarch and salt, and whisk until completely smooth with no lumps.
- Remove the cinnamon stick and vanilla bean from the warm milk. Slowly pour about one-third of the hot milk into the yolk mixture while whisking constantly to temper the eggs.
- Pour the tempered yolk mixture back into the saucepan with the remaining milk. Return to medium-low heat and cook, whisking constantly and scraping the bottom and corners, until the custard thickens to a heavy cream consistency, about 6 to 8 minutes.
- Remove from heat and stir in the butter until fully melted and incorporated. If using vanilla extract instead of a bean, stir it in now. The custard should coat the back of a spoon and hold a clear trail when you draw a finger through it.
- Strain the custard through a fine-mesh sieve into a pitcher to remove any small bits of cooked egg. Divide evenly among six 6-ounce ramekins or small glass cups.
- Cool to room temperature on the counter, then cover each ramekin with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until thoroughly chilled and set.
- To serve, peel off the plastic, dust the tops generously with ground cinnamon, and add a small spoonful of toasted coconut or a few raisins if desired. Serve cold with a small spoon.
- Store any leftovers covered in the refrigerator for up to 3 days; the custard will continue to firm up slightly as it sits.
Cook’s Notes
- Whole milk is essential here: lower-fat milk will give a thinner, less luxurious custard and may weep liquid as it chills.
- Whisk constantly while the custard cooks and keep the heat at medium-low to gently thicken without curdling; if you see any lumps, immediately strain.
- For a more traditional Antioquia flavor, substitute 1 cup of grated panela (unrefined cane sugar) for the granulated sugar; it adds a subtle molasses depth.
- Chilling overnight gives the cleanest set and the deepest vanilla flavor; pull the ramekins out 10 minutes before serving so the texture softens slightly.
- Serve in chilled glass tumblers or small ceramic cups for a classic Colombian presentation, and pass extra ground cinnamon at the table.
