Postre de Natas (Colombian-Style Milk Pudding)

by Erica Dinho on March 1, 2014

This post is also available in Spanish

Postre de Natas (Colombian-Style Milk Pudding)

Postre de Natas is probably one of the most popular and traditional Colombian desserts. It originates from the Andean zone of Colombia and although it takes a little bit of time to prepare, the steps to make this dessert are straight forward and simple. The effort is well worth it, as this dessert has a wonderful combination of textures and flavors.

Postre de Natas (Colombian-Style Milk Pudding)

I am not sure how to best translate Postre de Natas in English, but I can tell you how to make it! Basically, it is a dessert made by boiling milk several times and taking off the foam or cream that forms every time it’s boiled. The foam is placed in a different pot and then mixed with a sugary syrup, eggs, raisins, and some people also add rum to it.

I will be honest, I have never made Postre de Natas before, as I always thought of it as something very tedious and difficult to do. Oh boy, was I wrong! Now that I have made my own Postre de Natas, I can’t believe it took me so long to try something that is so easy, and rewarding, to make!

Buen provecho!

Postre de Natas (Colombian-Style Milk Pudding)

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Ingredients

(4 to 6 servings)

  • 1 gallon of whole milk
  • 2 cups of sugar, or more if necessary
  • 4 egg yolks
  • Raisins, to your taste
  • Rum, to your taste

Postre de Natas (Colombian-Style Milk Pudding)

Directions

  1. Bring the milk to a boil over medium heat, letting it sit for a couple of seconds. Then using a fork, remove the creme that forms on top and save it in a container. Repeat this process until no more cream or nata forms.
  2. Postre de Natas (Colombian-Style Milk Pudding)

  3. In a small pot prepare a syrup with the sugar and one cup of the remaining milk left over in the pot.
  4. Whisk the yolks using an electric mixer until pale and add them to the syrup, stirring until well incorporated. Add the raisins, rum and the cream(natas). Mix very carefully and let it simmer for about 10 minutes, without stirring.
  5. Transfer to individual serving dishes and let it cool in the refrigerator.
  6. Postre de Natas (Colombian-Style Milk Pudding)

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{ 13 comments… read them below or add one }

1 Lea Ann (Cooking On The Ranch) March 1, 2014 at 3:34 PM

I think it looks incredible and I’d love to give it a try. And what an interesting process. Makes you wonder how anyone ever thought to do it to make a dessert.

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2 Norma-Platanos, Mangoes & Me! March 2, 2014 at 11:17 AM

I remember my Mami loving this postre.

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3 ela@GrayApron March 2, 2014 at 12:50 PM

How interesting! It has all the right flavors…must taste delicious! :) ela

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4 Mayito Castillo March 2, 2014 at 7:29 PM

Este es otro de mis preferidos. Me sabe a gloria. Gracias por la receta!

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5 Angie@Angie's Recipes March 2, 2014 at 10:55 PM

I don’t think I have ever had this milk pudding…it looks mouthwatering!

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6 Evelyne@cheapethniceatz March 3, 2014 at 3:57 PM

I adore milk puddings, just made on myself, and this is such a unique way of making it. Very tempted to try it soon!

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7 grace March 5, 2014 at 4:16 PM

what a delicious way to finish a meal!

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8 Lucia March 5, 2014 at 9:15 PM

I have tried many of your recipes and I have been hoping you would upload one of my favorite Colombian desserts… I´m so excited to try it. :)
Espero que mi novio le gusta porque la idea de comer natas en esta manera es un poco raro para los que no estan acustumbrados,jej.

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9 Cian Hennessy March 11, 2014 at 8:48 AM

The best taste EVER

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10 Anonymous May 17, 2014 at 12:34 PM

Uy que delicia!! Yo tambien siempre tuve la impresion de que era tremendamente laborioso (como… demasiado, a tal punto que nunca me atrevi a buscar la receta…). Voy a intentarlo este fin de semana. Muchas gracias!! :D

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11 Pattie August 29, 2014 at 8:34 AM

One of my favorite desserts growing up was ponche

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12 Colombiancooking August 30, 2014 at 7:29 PM

Can you make thsi with pasteurized milk or does it have to be raw milk? I alwats thought it had to be raw milk. I’m excited to try it if it can be made ith whole milk from the grocery store.
Thanks

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13 Erica Dinho August 30, 2014 at 8:46 PM

I used pasteurized whole milk.

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