Hopjesvla (Dutch Coffee Custard)
User Reviews
5.0
6 reviews
Excellent
Hopjesvla (Dutch Coffee Custard)
Report
A recipe for Hopjesvla (Dutch Coffee Custard)! Inspired by the Dutch Hopjes candy, this vla is light and creamy with a wonderful coffee caramel flavor.
Share:
Ingredients
- 2 1/4 cups (530 milliliters) milk
- 1 cup (240 milliliters) strongly brewed coffee
- 2 teaspoons instant coffee granules
- 2/3 cup (140 grams) granulated sugar
- 2 tablespoons (30 milliliters) water
- 2 1/2 tablespoons (25 grams) cornstarch
- 2 large egg yolks
Instructions
- 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 (30 milliliters) 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 (120 milliliters) of the heated milk coffee and slowly pour into the cold milk coffee with eggs, 1 tablespoon (15 milliliters) 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Buttery Breudher Cake (with Blood Orange Glaze)
European, Fusion, Sri Lankan, Dutch
5.0
(48 reviews)