Natilla from Colombia

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1. 1Step 1: Heat 400 grams of milk with the sugar (break up the panela a bit if using) and the cinnamon sticks and let simmer for about five minutes.
2. 2Step 2: Meanwhile stir 100 grams of cold milk in a mug with the cornstarch until you see no lumps.
3. 3Step 3: Add the cornstarch mixture to the simmering milk and let come to a boil again while constantly stirring.
4. 4Step 4: Let cook for about one minute, remove the cinnamon sticks.
5. 5Step 5: Add the butter and if using, fold in the raisins. This will be a very thick custard, so be sure to use a whisk.
6. 6Step 6: Either fill in single servings or a small casserole dish or tupperware (mine was 21x15cm) and let sit at room temperature for an hour before transferring to the fridge.
7. 7Step 7: Chill for a few hours or overnight. Slice and serve sprinkled with some additional cinnamon.