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.
BAKED CARAMEL CAPPUCCINO DONUTS
These are a baked, vegan mock up of one of my long-gone favourite doughnuts. A yeasted base is filled with a luxurious caramel-coffee custard and capped off with a simple powdered sugar icing. A final drizzle of caramel adds an ooey gooey pizazz! *Note - you'll only use about 1/2 the custard recipe for filling the donuts. The rest? Dunk the scraps!
Provided by YummySmellsca
Categories Breads
Time 5h20m
Yield 10 donuts, 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl (I don't recommend a stand mixer for this) whisk together the flours, potato flakes, flaxseed, yeast and sugar.
- Add the almond milk, vanilla, melted vegan butter and salt and mix well until the dough resembles a very thick batter.
- Cover and let rest 45 minutes.
- Line 2 baking sheets with parchment.
- Flour a countertop *very* well and scrape the dough onto it. It will spread out by itself since it's still very soft.
- Gently pat the dough out to about 1" thickness and using a floured round cutter cut out as many circles as you can (I got 10). Gather the scraps together and cut into pieces, you won't be able to fill them but they make good "donut holes". Place on lined sheets.
- Cover and let rest 30 minutes.
- Preheat the oven to 430°F Bake, 1 sheet at a time, for 10 minutes.
- Remove from the sheets immediately and cool on a wire rack.
- Once donuts have cooled, fill a piping bag fitted with a Bismarck tip (like Wilton or Ateco #230) with the cooled Recipe #479020.
- Fill the donuts with even amounts of custard. Set aside.
- In a small bowl, whisk together sugar and vodka until smooth.
- Whisk in corn syrup until icing is smooth and glossy.
- Dip tops of filled donuts and allow glaze to set firm, then drizzle each with 1/2 tbsp of Recipe #479018 (reheat it if necessary).
- Let set and serve.
Nutrition Facts : Calories 261.1, Fat 1.9, SaturatedFat 0.5, Cholesterol 51.7, Sodium 211.1, Carbohydrate 57.3, Fiber 1.1, Sugar 17.2, Protein 4
CARAMEL FRAPPUCCINO
I love caramel frappuccinos from Starbucks, but they get too expensive. I now make my own, and they are just as good. If you blend the milk with all the other ingredients, it gets too foamy-instead stir it in with a spoon after all the ice is crushed. -Heather Egger, Davenport, Iowa
Provided by Taste of Home
Time 10m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- Place ground coffee in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions. Refrigerate until cold. In a blender, combine cold coffee, sugar, caramel topping and ice cubes; process until smooth. Add milk and pulse to combine. Pour into glasses. If desired, top with whipped cream and additional caramel topping.
Nutrition Facts : Calories 159 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 122mg sodium, Carbohydrate 37g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.
FROSTY CARAMEL CAPPUCCINO
This frothy iced cappuccino is positively delicious for breakfast, a mid-afternoon snack or an after-dinner dessert. It's also a great quick treat to serve with a plate of cookies for the holidays. To make the ice cream topping easier to drizzle, put it in a squeeze bottle, take the cap off and microwave for a few seconds. -Carol Mann, Summerfield, Florida
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a blender, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth. , Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately.
Nutrition Facts : Calories 324 calories, Fat 16g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 246mg sodium, Carbohydrate 33g carbohydrate (32g sugars, Fiber 0 fiber), Protein 9g protein.
CARAMEL CUSTARD
My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
Nutrition Facts : Calories 259 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 92mg sodium, Carbohydrate 42g carbohydrate (41g sugars, Fiber 0 fiber), Protein 8g protein.
CARAMEL CUSTARD
Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
- Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
- Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
- Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
- To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
Nutrition Facts : Calories 205, Carbohydrate 33 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 80 mg
FLAN DE CAFE (COFFEE CARAMEL CUSTARD)
Provided by Joan Acocella
Categories dessert
Time 2h
Yield Six to eight servings
Number Of Ingredients 7
Steps:
- In a small, heavy frying pan, heat the 3/4 cup sugar over medium-low heat until it begins to dissolve. Shake the pan slightly, but do not stir, until all the sugar has melted, about 10 minutes. Increase the heat and stir the sugar as it begins to bubble and take on color.
- When the sugar is a dark, caramel color, pour into a 6-cup charlotte mold or souffle dish and quickly turn in all directions, tipping the mold or dish from side to side until the surface -- the bottom -- and about 2 inches up the sides is lightly coated with the caramel. If the caramel thickens before it reaches this point, then heat the mold over a low flame until the caramel runs more smoothly.
- Preheat the oven to 325 degrees.
- Place the milk, salt and remaining 1/2 cup sugar into a heavy saucepan. Bring to a simmer and stir to dissolve sugar. Continue boiling -- being careful the mixture doesn't boil over -- until the milk has reduced by about half a cup, about 20 minutes. Stir in the vanilla extract and coffee powder, and set aside to cool.
- In a separate bowl, beat the eggs and yolks together; when the milk is tepid, stir the eggs into the milk. Pour through a strainer into the prepared mold or dish; set in a hot-water bath and bake in the lower third of the oven for 1 to 1 1/2 hours, or until custard is set and a knife comes out clean; cooking times vary with the depth of the mold. Set aside to cool completely before refrigerating; the flan should be served chilled. To unmold, carefully insert a blunt, thin metal spatula around the rim of the custard and gently tip the mold from side to side to see if it is loose. If the caramel on the bottom of the pan has hardened, place in a pan of hot water to loosen and test again. Unmold into a serving dish.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 37 grams, TransFat 0 grams
EASY CARAMEL CUSTARD
A yummy, caramel-covered custard that's super-easy to make and fun for the whole family to eat! Special thanks to 'Cooking with dog!'
Provided by Cooking with a cat
Categories Desserts Custards and Pudding Recipes
Time 2h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
- Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
- Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 31.2 g, Cholesterol 97.9 mg, Fat 3.7 g, Protein 5.2 g, SaturatedFat 1.5 g, Sodium 60.2 mg, Sugar 31.1 g
CARAMEL CAPPUCCINO CUSTARD
The filling for my Baked Caramel Cappuccino Donuts - a luxurious, coffee and caramel spiked cream that you can serve as pudding in half-cup portions instead if you wish!
Provided by YummySmellsca
Categories Dessert
Time 2h45m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the sugar, espresso powder, tapioca starch and salt in a large saucepan.
- Whisk in the almond milk until smooth.
- Place over medium-low heat and cook, stirring constantly, until thick.
- Remove from the heat and add the vanilla and caramel.
- Pour into a bowl and cool 10 minutes, stirring occasionally, then cover the surface with plastic wrap (this helps avoid a "skin") and chill 1-2 hours.
Nutrition Facts : Calories 71, Cholesterol 0.1, Sodium 93, Carbohydrate 17, Fiber 0.1, Sugar 6.5, Protein 0.3
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