4. Natilla
Eaten in Colombia during the Christmas holidays, this creamy custard is traditionally made with milk, corn starch and panela, a dark brown unrefined cane sugar. Some cooks add coconut, cheese, raisins or corn into the mix. The custard is chilled and then cut into squares or wedges. It’s customary to have buñuelos on the side—in Colombia, they’re ball-shaped fritters made with cheese. (Mexican buñuelos, by comparison, tend to be flat and crispy, and dunked in a sugar syrup.)
Learn more:
• My Colombian Recipes
