Colombian Christmas Custard with Cinnamon and Coconut

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This thick, spoonable Colombian Christmas custard is a beloved part of the Nochebuena holiday table, scented with cinnamon sticks, cloves, and a whisper of panela. It sets into a sliceable pudding that is showered with ground cinnamon before serving. Served cold in small ramekins, it is the sweet finale to a rich holiday meal.

Nutrition Facts

Per serving (estimated)

• 265 kcalCalories
• 9 gFat
• 6 gSaturated Fat
• 46 gCarbs
• 1 gFiber
• 32 gSugar
• 9 gProtein
• 95 mgSodium
• 380 mgPotassium
• 280 mgCalcium
• 1 mgIron
• 1 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the custard

• 4 cups whole milk, divided
• 1 cup grated panela or firmly packed dark brown sugar
• 1/2 cup cornstarch
• 2 cinnamon sticks
• 3 whole cloves
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 cup unsweetened shredded coconut

Optional mix-ins and garnish

• 1/3 cup golden raisins (optional)
• Ground cinnamon, for dusting
• Toasted chopped almonds or extra shredded coconut, to serve

Directions

1. Pour 3 cups of the milk into a medium heavy-bottom saucepan. Add the panela, cinnamon sticks, and cloves, then set over medium heat and bring to a gentle simmer, whisking until the sugar fully dissolves, about 5 minutes.
2. In a small bowl, whisk the remaining 1 cup of cold milk with the cornstarch until completely smooth. Slowly pour the slurry into the simmering spiced milk, whisking constantly so no lumps form.
3. Reduce the heat to medium-low and keep whisking gently but steadily as the mixture thickens. Scrape the bottom and corners of the pot to prevent scorching, about 8 to 10 minutes, until the custard is thick enough to coat the back of a spoon and slowly pulls away from the sides of the pan.
4. Remove the pot from the heat and fish out the cinnamon sticks and cloves with a spoon. Stir in the vanilla extract, ground cinnamon, shredded coconut, and raisins if using.
5. Immediately pour the hot custard into 8 small ramekins, a shallow ceramic dish, or decorative molds. Smooth the tops with the back of a spoon and tap gently to release any air bubbles.
6. Let the custards cool at room temperature for about 20 minutes, then cover and refrigerate for at least 3 hours, or until thoroughly chilled and firmly set.
7. To serve, dust each portion generously with ground cinnamon and a sprinkle of toasted almonds or extra coconut. Serve cold straight from the ramekins, or unmold onto small plates if using shaped molds.

Cook’s Notes

• Use whole milk for the creamiest texture; low-fat milk will set the custard but taste noticeably thinner.
• If using panela, grate it on the smallest holes of a box grater so it dissolves quickly and evenly.
• Whisk without stopping once the cornstarch slurry is in, or the bottom will scorch and the custard will turn grainy.
• The custard thickens further as it chills, so pull it off the heat while it still wobbles in the center.
• For a more decorative presentation, pour into individual flan molds or a single ring mold and unmold onto plates before dusting with cinnamon.

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