Best Coffee Hopjes Custard Recipes

HOPJESVLA RECIPE - DUTCH COFFEE CUSTARD

Steps:

• In a bowl, mix together the cornflour and 1/2 cup of milk and keep it aside.
• Heat sugar in a heavy-bottomed pan over a medium flame.
• Gently stir occasionally if needed and heat until the sugar melts. Do not stir constantly.
• As the sugar starts to melt, reduce the flame to low and keep an eye on it.
• Once sugar is completely melted and golden, carefully add 2 tablespoons of water and whisk to deglaze the caramel. Be careful as the caramel is very hot and may spatter.
• Add remaining milk to the caramel and heat over a low flame until the hard caramel dissolves, about 8-10 minutes. Do not boil.
• Then add the cornflour + milk slurry to the pan and mix well.
• Add instant coffee powder and keep stirring for a couple of minutes.
• Add strong brewed coffee and keep stirring over a low-medium flame until the custard thickens.
• When it starts to boils, remove it from the flame and transfer it to a bowl.Place a plastic wrap directly on the surface of the custard to prevent a skin from forming on the top.
• Refrigerate for 2-3 hours or until firm.Top with nuts, fruits or whipping cream before serving.

COFFEE CUSTARD

Steps:

• Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.
• Whisk together egg yolks, whole egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture, and whisk well. Add the remaining milk mixture, and whisk again to combine well. Strain mixture through a sieve. Pour into the custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.
• Remove from the oven and water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.

COFFEE (HOPJES) CUSTARD

Steps:

• 1. Preparation in advance Make a paste of custard powder and 2 Tbsp cold milk.
• 2. Preparation Sprinkle the sugar in a pan. Melt the sugar on temperate heat until dark red. Add water, the sugar will steam and hiss and become hard. Then add the rest of the milk. Sir with a wooden spoon until the caramel has dissolved. Pour in the custard powder/milk paste, and whisk until the custard has thickened. Take it off the fire, and add the still hot coffee. The coffee must not boil. Whisk until the custard is smooth again and immediately pour the custard into a bowl. Cover with plastic foil and let it cool.
• 3. Like (or even with) chocolate custard.

COFFEE CUSTARDS

Steps:

• In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
• Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
• Remove from heat and stir in chocolate until it is melted.
• Preheat oven to 300 degrees F.
• Scald the milk.
• In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
• Whisk in the scalded milk in a stream.
• Add the espresso powder, vanilla and a pinch of salt.
• Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
• Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
• Cover pan tightly with foil.
• Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
• Let them cool completely, uncovered.
• Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
• Garnish each custard with a rosette of whipped cream.