Dutch Vla Custard Recipes

HOPJESVLA (DUTCH COFFEE CUSTARD)

Steps:

• In a medium bowl, whisk together the milk, coffee, and instant coffee granules until well combined.
• In a large saucepan, add the sugar in an even layer and place over medium heat. Do not stir. Gently swirl the pan if needed and heat the sugar until golden.
• Pour in the 2 tablespoons water and whisk to deglaze the caramel. Slowly pour in 2/3 of the milk coffee mixture while continuing to whisk until the liquid is smooth and blended. Decrease heat to medium-low and stir occasionally until steaming, but not boiling.
• In a small bowl, whisk together the cornstarch and egg yolks. Whisk into the remaining 1/3 milk coffee mixture.
• Take 1/2 cup of the heated milk coffee and slowly pour into the cold milk coffee with eggs, 1 tablespoon at a time, while continuing to whisk until warm. Pour the mixture back into the pan while continuing to whisk until smooth and blended.
• Cook while continuing to stir (especially the bottom and sides of the pan) until the custard has thickened and is starting to bubble, but not yet boiling.
• Remove from heat and transfer to a heat-safe container. Cover the top with a layer of plastic wrap to prevent a film from forming and refrigerate until chilled, about 3 hours, before serving.

DUTCH COFFEE CUSTARD (HOPJESVLA)

Steps:

• In a small bowl, mix together the custard powder and 1/2 cup of the milk; set aside. Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelize, add the remaining milk and coffee to the pan, and bring to a boil. At this stage, the caramel will become very crusty. Reduce heat to low, and cook until the sugar dissolves, about 5 minutes. Stir in the custard powder mixture, and cook, stirring until the custard thickens. Remove from heat, and whisk in the egg yolk.
• In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving dish and refrigerate until firm.

VANILLA AND CHOCOLATE VLA

Steps:

• Mix milk, first measuring of sugar and vanilla extract in a pan (I like to use non-stick), and bring to the boil.
• Meanwhile, whisk corn starch and second measuring of sugar together.
• Add the egg yolks, whisk until mixed well with the starch and sugar.
• When the milk has come to the boil, add a little to the egg mixture and mix immediately; then add the rest of the milk while whisking.
• Pour the milk-egg mixture back in the pan and place on medium-low heat, while stirring constantly.
• When it has thickened and boiled for about 20 seconds, the vanilla vla is ready; pour it into a bowl immediately.
• Add the butter and keep whisking until it is incorporated.
• Leave to cool and serve cold or at room temperature.
• Bring milk to the boil in a pan (I like to use non-stick).
• Meanwhile, whisk corn starch, sugar and cocoa powder together.
• Add the egg yolk, whisk until mixed well with the starch, cocoa and sugar.
• When the milk has come to the boil, add a little to the egg mixture and mix immediately; then add the rest of the milk while whisking.
• Pour the milk-egg mixture back in the pan and place on medium-low heat, while stirring constantly.
• When it has thickened and boiled for about 20 seconds, the vla is ready; pour it into a bowl immediately.
• Add the butter and chocolate and keep whisking until it is incorporated.
• Leave to cool and serve cold or at room temperature.

DUTCH VLA (CUSTARD)

Steps:

• 1. Mix the flour with the sugar and 4 tbsp of milk. Bring the rest of the milk to the boil.
• 2. Add the custard mix and keep on stirring while it gently simmers for 3 minutes. Remove from heat.
• 3. Cooling Down To prevent skin forming while the vla is cooling down: 1- you can sprinkle a thin layer of sugar on top, or 2- you can put the pan in a larger pan of cold water, and keep whisking every 5 minutes until the vla is lukewarm
• 4. Variations: Different Tastes For real vanilla, start with simmering the milk with a cut open vanilla stick for 20 minutes. Remove the stick, and add 2 bags of vanilla sugar. For chocolate you have two options. You can melt real chocolate in the simmering milk, or you could add 40gr of cocoa powder to the sugar. For caramel you have to caramelise 125gr of white castor sugar in a pan. When the sugar has the right color, remove from heat, add 2 tbsp of cold water to stop the cooking process, and add the boiling milk (and optional 125ml cream). Stir until the caramel is dissolved. For coffee vla, mix in some instant coffee. DO NOT use anymore sugar for the further preparation of the vla except for some vanilla sugar.
• 5. NOTE: You could use flavoured milk instead of plain milk.