Chocolate Natilla

Chocolate Natilla


about 8 (1/2 cup) servings


  • 3/4 cup whole milk (use evaporated milk for richer flavor)
  • 1 teaspoon cornstarch
  • 1 cup Granulated Sugar
  • 6 ounces 60 to 62% cacao chocolate, chopped
  • 2 teaspoons vanilla paste (or vanilla extract)
  • 2 cups whole milk, divided
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 2 tablespoons rum (optional)


In a small saucepan, whisk together 3/4 cup milk, 1 teaspoon cornstarch and sugar. Bring to a boil over medium heat. Reduce heat to low and simmer, whisking occasionally, 25 minutes.

Remove from heat and stir in chocolate and vanilla. Set aside to melt chocolate.

Pour 1 3/4 cups whole milk into a heavy, medium saucepan. Heat until mixture just begins to boil. Remove from heat.

In a medium bowl, whisk together egg yolks and remaining 1/4 cup milk. Sift in cornstarch and whisk until mixture is blended and smooth. Gradually whisk in warm milk.

Return mixture to saucepan and whisk mixture constantly over medium heat until custard just boils, thickens, and is smooth, about 4 minutes. Whisk in sweetened condensed milk with melted chocolate. Add optional 2 tablespoons rum.

Pour pudding through a fine strainer into a single serving bowl or into 8 cups or dessert glasses (allow about 1/2 cup chocolate pudding for each portion). Cover and refrigerate overnight before serving.