Colombian Bunuelos & Natilla

READY IN: 1hr 10mins
Recipe by MizEmerilLagasse

These were made for me last Christmas by a friends mother. She made them so delicately and with such love that I was inspired to make them myself after my visit to her home. They are very addictive, and believe me when I say that you can't just eat one. I actually had about 7 while I was at her house, and my stomach was just about ready to explode by the time I left. It was worth it though because these little things are beyond good. Enjoy!

Top Review by italian stallion

my husband and I decided to look up the recipe for these and try making them ourselves, being that we just recently moved states away from our favorite colombian restaurants. I have to say these were great! However we will add a little more sugar next time just to make them a little more like we are used to. But they were awesome served with sweet coffee! we are definetly going to try the natilla next time too. thanks for a great recipe!

Ingredients Nutrition


  1. Buñuelos:.
  2. Grind the cheese very finely in food processor.
  3. Mix the cheese with the cornstarch, eggs, brown sugar and salt.
  4. Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly.
  5. After a few minutes increase temperature and fry until they are golden.
  6. Remove and place on absorbent paper.
  7. Natilla:.
  8. Dissolve the cornstarch in the milk.
  9. Add the brown sugar.
  10. Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon.
  11. Continue to cook for about 15-20 minutes, stirring constantly.
  12. After 15-20 minutes, fish out the cinnamon sticks (if used), and pour the Natilla onto a very large serving platter or into a large bowl to cool slightly.
  13. Cut the Natilla into chunks and eat with a Buñuelo, taking a bite of the Buñuelo and then the Natilla. Enjoy!

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