Colombian Milk Pudding or How to Learn to Be Patient (postre de natas)

Postre de natas is a Colombian milk pudding, which is prepared with layers of milk skin. It requires time, just to warn you. The pudding consists of three ingredients: milk, egg yolk, and sugar. It is very easy to prepare, yet you will need patience. For that reason I hadn’t dared to make it yet, even though my husband begged for it for years. It is one of his favorite Colombian desserts.

I can guarantee you that this dessert was invented by somebody who had time, a lot of time. As stated, what you do is take of the skin of the milk until it does not produce anymore, these skin layers are the basis of this pudding. Maybe you get now why I wasn’t too excited about this dessert in the first place. I mean, if you are anything like me, you probably also hate to have milk skin on your hot chocolate or pudding. At least I am not a fan. So now you actually want me to eat a pudding with lots of milk skin? No thank you. But my husband asked and asked, he literally begged me to give it a try. So I finally gave in. And to than sheepishly realize that it is extremly delicious. And that for some weird reason I liked the milk skin because it has more the feeling a milk rice, even though it is made of milk, not rice. It really is an extremely delicious dessert. I decided to introduce the simple version here. I talked to Colombians and many told me that it is often served with raisins. Some like to add a dash of rum. I also heard of adding cinnamon or vanilla. But in the recipe below I decided to go with the plain version and let you decide if and when you wish to add additional ingredients. Let me assure you that even the plain version is extremely delicious. Otherwise I wouldn’t post it here.

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Credit: Adapted from Sweet y Salado (also in Spanisch)

Colombian Milk Pudding (postre de natas)

Serves: 4 small dessert bowls
Prep Time: 10min Cooking Time: 1hr Total Time: 1 hr 10min

This Colombian milk pudding (postre de natas) is made with only three ingredients and needs some time.


  • 3 liters of milk with full fat content
  • 3 egg yolks at room temperature
  • 60 grams of regular sugar
  • 120 grams of leftover milk from above
  • Optional: raisins, some cinnamon, vanilla, a dash of rum



Pour the three liters of milk into as many pots possible, which have a large diameter. Warm the milk (don't let it boil) and then reduce heat to low medium or until the milk starts to form skin. The temperature may vary depending on the size of the pot.


Take off milk skin regularly with a spoon and keep the milk skin in a separate bowl (see pictures). It took me about one hour with three large pans until the milk didn't produce any milk skin anymore. I was already reaching the bottom of each pan, so the leftovers will not be that much. Measure 120 grams from the leftover milk and heat with the sugar until the sugar dissolves. If you want to, you can add a bit of vanilla. Place into fridge until further use. Now temper the egg yolks. This means that you pour a little bit of the warm milk mix to the egg yolks while beating. Once that mixture has the same temperature, pour it back to the pot. Simmer on medium low while constantly stirring. Be sure not to curdle the egg yolks. After a few minutes the mixture should start to thicken just like pudding. Slowly add the saved milk skin and stir gently, trying not to destroy the milk skin. Let simmer for one more minutes. You can add a dash of rum if you like. Pour the pudding into four small dessert bowls and refridgerate for at least an hour or overnight. Serve with raisins or plain. I liked mine with fresh raspberries.


No idea what to do with the leftover egg white? Check out see this blog post including how to freeze them properly.

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