Colombia is known for its delicious Christmas treats, and two of the most popular are natilla and buñuelos. Natilla is a sweet custard-like dessert that is typically made with milk, sugar, cinnamon, and cornstarch. Buñuelos are fried dough balls that are traditionally served alongside the natilla.
Natilla is a popular Colombian dessert that is often enjoyed during the Christmas season. It has a creamy texture that is similar to a custard, and its sweet and cinnamon flavors make it a comforting and satisfying treat. Natilla is typically served chilled and is often topped with a sprinkle of ground cinnamon, which adds an extra layer of flavor and aroma.
Buñuelos, on the other hand, are small fried dough balls that are also popular during the Christmas season in Colombia. They have a crispy exterior and a soft, fluffy interior, and are often served warm alongside natilla. Buñuelos are made with masarepa, which is a precooked cornmeal that is commonly used in Colombian cuisine. They are lightly sweetened with sugar and have a subtle hint of salt, which balances out the sweetness.
Together, natilla and buñuelos make a perfect combination of sweet and savory flavors. The creamy sweetness of the natilla pairs well with the crispy and slightly salty buñuelos, making for a delicious and comforting dessert. Natilla and buñuelos are also a great way to bring family and friends together during the holiday season, as they are often shared and enjoyed in a social setting.
In this recipe, we will guide you through step by step instructions on how to make these two classic Colombian treats.
Ingredients for Natilla:
1- 2 liters of whole milk
2- 2 cups of sugar
3- 1 cinnamon stick
4- 1 cup of cornstarch
5- 1 tsp vanilla extract
Ingredients for Buñuelos:
1- 2 cups of precooked cornmeal (masarepa)
2- 1/2 cup of all-purpose flour
3- 1/4 cup of sugar
4- 1 tsp baking powder
5- 1/4 tsp salt
6- 1/4 cup of butter or margarine, melted
7- 2 eggs
1/2 cup of milk
Instructions for Natilla:
1- In a large pot, combine the milk, sugar, and cinnamon stick. Bring the mixture to a boil over medium heat, stirring frequently to prevent the milk from scorching.
2- In a separate bowl, whisk together the cornstarch and 1 cup of water until the mixture is smooth and free of lumps.
3- Once the milk mixture comes to a boil, reduce the heat to low and gradually pour in the cornstarch mixture while stirring constantly. Keep stirring until the mixture thickens and reaches the consistency of a custard.
4- Remove the pot from the heat and stir in the vanilla extract. Pour the mixture into a large serving dish and allow it to cool to room temperature before serving.
Note:
Natilla is traditionally served with a sprinkle of ground cinnamon on top.
Nutrition Facts for Natilla (per serving):
- Calories: 290
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 120mg
- Carbohydrates: 56g
- Fiber: 0g
- Sugar: 44g
- Protein: 6g
Instructions for Buñuelos:
1- In a large bowl, mix together the masarepa, flour, sugar, baking powder, and salt.
2- In a separate bowl, whisk together the melted butter, eggs, and milk.
3- Add the wet ingredients to the dry ingredients and mix until a dough forms. Knead the dough with your hands until it is smooth and elastic.
4- Roll the dough into small balls, about the size of a golf ball.
5- In a deep fryer or a large pot, heat up the vegetable oil until it reaches 350°F. Carefully drop the dough balls into the hot oil and fry until they are golden brown, about 3-5 minutes.
6- Use a slotted spoon to remove the buñuelos from the oil and place them on a paper towel-lined plate to drain any excess oil.
7- Serve the buñuelos warm alongside the natilla.
Note: Buñuelos can also be served with a sprinkle of powdered sugar on top.
Nutrition Facts
for Buñuelos (per serving, based on 1 buñuelo):
- Calories: 120
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 70mg
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 4g
- Protein: 2g
Overall, natilla and buñuelos are delicious treats that are enjoyed
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