HOPJESVLA (DUTCH COFFEE CUSTARD)
Hopjesvla (Dutch Coffee Custard) recipe! Inspired by the Dutch Hopjes candy, this vla (custard) is light and creamy with a wonderful coffee caramel flavor.
Provided by Tara
Categories Dessert
Time 3h30m
Number Of Ingredients 7
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.
HOPJESVLA RECIPE - DUTCH COFFEE CUSTARD
A classic, delicious and creamy Dutch caramel coffee custard made with just 4 ingredients
Provided by Hari Chandana Ponnaluri
Categories Dessert
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 236 kcal, Carbohydrate 47 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 55 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving
DUTCH COFFEE CUSTARD (HOPJESVLA)
This is a Dutch classic and very easy to make. As I love the taste of coffee, I choose to use brewed strong coffee for this recipe, but alternatively you can use the same amount of instant coffee. You can also make it low-fat by using skim or fat-free milk. Enjoy this all-time Dutch favorite!
Provided by BRIGIT
Categories Dutch Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 228 calories, Carbohydrate 43.8 g, Cholesterol 61.1 mg, Fat 4.4 g, Protein 4.8 g, SaturatedFat 2.3 g, Sodium 55.5 mg, Sugar 35.8 g
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