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Colombian Postre de Natas

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  • Prep 10 min
  • Total 1 hr 30 min
  • Ingredients 5
  • Servings 4
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This custard dessert is a sweet treat typically found in the Andean zone of Colombia. It's very typical to see the families in Bogota enjoying this dessert every weekend after a meal of ajiaco or barbeque. Since the moment I learned the recipe, I haven’t stopped preparing this delicious desert. I usually add a good amount of raisins and a touch of rum.
by Cristina Duffy
Updated May 19, 2016
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Ingredients

  • 16 cups (1 gallon) whole milk
  • 2 cups sugar
  • 1/2 cup of water
  • 4 egg yolks
  • Raisins, to taste

Directions

  •  
    1
    Boil the milk until cream (milk skin) forms; remove the cream as it forms. This will take a while. After about one hour cream no longer forms.
  •  
    2
    Place the cream in a separate container and set aside.
  •  
    3
    Pour the sugar into a pot and cover with the water.
  •  
    4
    Heat until syrup is formed.
  •  
    5
    Whip the yolks with the help of an electric mixer in a separate container until you get a pale yellow light mixture.
  •  
    6
    Add the cream to the syrup little by little, and then gradually add the yolks.
  •  
    7
    Cook over low heat for a short time (1 minute) and remove the mixture from the stovetop before it boils.
  •  
    8
    Add the raisins to taste and serve the dessert on individual dishes.
  •  
    9
    Refrigerate until it thickens.

Expert Tips

  • tip 1
    If you want to make it a little more interesting, you can pour a little rum in!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This custard dessert is a sweet treat typically found in the Andean zone of Colombia. It's very typical to see the families in Bogota enjoying this dessert every weekend after a meal of ajiaco or barbeque. Since the moment I learned the recipe, I haven’t stopped preparing this delicious desert. I usually add a good amount of raisins and a touch of rum.
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