Postre de Leche Cortada

Milk Curd Pudding

Preparation info

  • Difficulty


  • 16 half cup


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This Postre de Leche Cortada recipe is the quick version of the Postre de Natas, a dessert that is a bit long and tedious, as you have to heat the milk and remove the nata or skin and set it aside little by little. It is originally from the country’s capital. This one is prepared differently, as the milk and eggs are “curdled” first; in the original postre de natas the milk is cooked so the natas (papery curd) is skimmed off the top and kept aside to mix it back into the dessert. The idea here is to get the curd, so don’t panic when you get it.


  • 4 cups whole milk
  • 1 cup (13.5- or 14-ounce can) sweetened condensed milk
  • 3 tablespoons sugar
  • 2 cinnamon sticks
  • 1 cup raisins, plus extra for garnishing
  • 6 eggs, beaten
  • 1 teaspoon vanilla extract


  1. In a medium, heavy pot place the milk, condensed milk, sugar, cinnamon, and ½ cup of the raisins. Cook for 7 minutes or until it begins to boil.
  2. Decrease the heat to low and while the milk is simmering, add the eggs. Stir continuously as you add the eggs. Keep cooking over low heat for 4 minutes; add the other ½ cup of raisins and the vanilla and cook for 2 minutes more.
  3. Pour into ramekins, decorate with more raisins and refrigerate until set, about 1 to 2 hours for individual ramekins.
  4. Serve cold.