[1] In Spain, this term refers to a custard dish made with milk and eggs, similar to other European creams as crème anglaise.

[2] The dish is prepared by gently boiling the milk and slowly stirring in the eggs (often just the yolks) and other ingredients to create a sweet custard.

In Colombia, natilla is the most popular Christmas dish and is eaten along with buñuelos and manjar blanco, and it resembles a flan or pudding.

Some of the ingredients include milk, panela (blocks of unrefined cane sugar), cinnamon sticks, and flour or cornstarch.

This term is used in Peru, especially the city of Piura, a spread made of milk and chancaca that is boiled until it is thick and the sugar has caramelized to a rich brown color.

Both versions include, milk, coconut cream, sugar, a large amount of egg yolks, cornstarch, cinnamon, vanilla, zest, and orange blossom water.

Puerto Rican Natilla can be bought all year around in supermarkets and convenient stores as a prepackaged powder with just the requirement of heating with milk.