Colombian Natilla

Natilla is a rich, custard-like dessert that is enjoyed during Christmas in Colombia.

Ingredients:

· 4 cups whole milk

• 8 ounces panela, or 1 cup packed dark sugar

• 3-4 Cinnamon Sticks

• 1/2 Tea Spoon Baking Soda

• 1/2 Tea Spoon Salt

• 1 cup cornstarch

• 2 tablespoons butter

• 1 cup fresh shredded coconut (optional)

• 3/4 cup dried nuts (optional)

• 1 Tea Spoon Vanilla

Preparation:

1. Pour the mik 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.

5. The mixture will get very thick and hard to stir, and turn a medium caramel brown. If you scrape a spatula along the bottom of the pot, you should be able to see the bottom for several seconds before the mixture closes in on itself.

6. Remove from heat. Take out the cinnamon sticks and stir in the butter and vanilla (and nuts, if desired).

7. Pour mixture into a greased 8 inch square pyrex pan, or in any greased mold. Let cool.

8. Cut into 1-2 inch square pieces, sprinkle with cinnamon if desired, and serve.