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Postre de natas
Postre de natas: old Bogotá dessert of milk skins slowly cooked with sugar, egg yolk and raisins
Postre de natas comes from colonial Santa Fe de Bogotá, when farm milk was boiled every day and the thick skins (natas) that formed on top were saved rather than wasted. Today it is a dessert for Christmas and family gatherings: soft, creamy ribbons of milk skin in a pale golden, cinnamon-scented custard dotted with raisins, served cold in small bowls. It takes patience rather than skill. Use full-fat, ideally non-homogenised milk, which forms thicker skins. Stirring the milk while the natas form is the common slip: it breaks them up so nothing can be lifted off. Older recipes add a splash of brandy or sherry; this one leaves it out. Chef's tip: lift each skin with a slotted spoon into a bowl and keep going; the more natas you collect, the more texture the dessert has. Chill for at least 4 hours before serving.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 12 ½ cups whole milkfull fat, non-homogenised if possible
- 9 oz sugar
- 3 cloves
- 2 ⅛ oz raisinssoaked in warm water for 15 minutes
- ¼ tsp ground cinnamon (optional)to dust
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Method
0/7 doneStep 1: Pour 12 ½ cups whole milk into a wide, heavy pan and bring it to a bare simmer over a medium-low heat without stirring.
15 minStep 2: Turn the heat to low. As a thick skin forms on top, lift it off with a slotted spoon into a bowl. Repeat every 5–8 minutes, without stirring, until you have collected a good pile of natas.
50 minStep 3: Add 9 oz sugar, 1 cinnamon stick and 3 cloves to the remaining milk and simmer, stirring often, until it has reduced by about two-thirds and turns a pale caramel colour.
30 minStep 4: Fish out the spices. Whisk 4 egg yolks in a bowl, then whisk in a ladle of the hot milk to warm them.
Step 5: Pour the yolk mixture back into the pan and cook over the lowest heat, stirring, until it thickens enough to coat the back of a spoon; don't let it boil.
5 minStep 6: Gently fold in the natas and drained 2 ⅛ oz raisins and cook for 2 minutes more.
2 minStep 7: Spoon into a serving dish, cool, then chill for at least 4 hours. Dust with ¼ tsp ground cinnamon before serving if you like.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 17 g
- Carbs
- 72 g
- Fat
- 18 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does postre de natas take?
- About 120 minutes in total: 15 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of sugar?
- Caster sugar, same amount.
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