Colombian Bunuelos Natilla

Delight in the festive flavors of Colombian Buñuelos with Natilla, a traditional holiday treat that's both indulgent and comforting. This recipe pairs golden, cheese-filled buñuelos—crispy on the outside and airy on the inside—with the silky, spiced sweetness of natilla, a creamy Colombian custard. Made with a combination of cassava starch, queso costeño or feta, and a touch of sugar, the buñuelos are expertly fried to perfection. Meanwhile, the natilla, enriched with panela, cinnamon, and cloves, offers a luscious, pudding-like texture that beautifully complements the savory buñuelos. Ideal for celebrations or cozy gatherings, this iconic duo is a must-have on your Christmas table. Serve warm and watch as everyone falls in love with this authentic Colombian flavor experience!

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 100 grams cornstarch
• 500 grams grated cheese (queso costeño or feta)
• 250 grams cassava starch (yuca starch)
• 50 grams granulated sugar
• 1 teaspoon baking powder
• 2 large eggs
• 120 milliliters milk
• 1 liter vegetable oil (for frying)
• 1 liter milk (for natilla)
• 250 grams grated panela (or brown sugar)
• 100 grams cornstarch (for natilla)
• 2 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground cloves (optional)
• 1 pinch salt

Directions

Step 1

In a large mixing bowl, combine the cornstarch, grated cheese, cassava starch, granulated sugar, and baking powder for the buñuelos.

Step 2

Whisk the eggs together in a separate bowl, then add the milk and mix well. Gradually pour the liquid mixture into the dry ingredients, kneading gently until a smooth, slightly sticky dough forms.

Step 3

Shape the dough into small balls, approximately the size of a golf ball, and set aside on a tray.

Step 4

Heat vegetable oil in a deep pot or fryer to 170°C (340°F). Fry the buñuelos in batches until golden brown and puffed, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Step 5

To prepare the natilla, dissolve the cornstarch in 1 cup (250 ml) of milk, ensuring there are no lumps.

Step 6

In a heavy-bottomed saucepan, combine the remaining milk, grated panela, butter, cinnamon, ground cloves (if using), and salt. Heat over medium heat, stirring occasionally, until the panela fully dissolves, about 5 minutes.

Step 7

While whisking continuously, slowly add the cornstarch mixture to the saucepan. Cook the mixture, stirring constantly, until it thickens and reaches a pudding-like consistency, about 10-15 minutes.

Step 8

Pour the natilla into a greased or parchment-lined rectangular dish and let it cool to set (approximately 1-2 hours). Once firm, slice into squares or rectangles for serving.

Step 9

Serve the crispy buñuelos alongside the creamy natilla, and enjoy this classic Colombian holiday combo!

Nutrition Facts

Serving size	(3420.4g)

Amount per serving	% Daily Value*
Calories	13248.0

Total Fat 1099.7g	0%
Saturated Fat 244.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 943.8mg	0%
Sodium 8034.4mg	0%
Total Carbohydrate 785.0g	0%
Dietary Fiber 4.8g	0%
Total Sugars 348.1g
Protein 151.4g	0%

Vitamin D 744.7IU	0%
Calcium 4260.8mg	0%
Iron 13.0mg	0%
Potassium 2755.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.5%

Protein: 4.4%

Carbs: 23.0%