Dutch Vla Custard Recipes

VANILLA AND CHOCOLATE VLA

Vanilla and chocolate vla image

Rich and silky smooth puddings, a real indulgence!

Provided by Ena Scheerstra

Categories Dessert

Yield 2 (each recipe)

Number Of Ingredients 14

Ingredients

280 g milk
15 g sugar
1 tsp vanilla extract
20 g corn starch
50 g sugar
2 egg yolks
40 g butter
25 g sugar
15 g cornstarch
10 g cocoa powder
250 g milk
1 egg yolk
45 g chocolate, chopped fine (I use semi-sweet)
10 g butter

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 COFFEE CUSTARD (HOPJESVLA)

Dutch Coffee Custard (Hopjesvla) image

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 World Cuisine Recipes European Dutch

Time 1h25m

Yield 4

Number Of Ingredients 6

Ingredients

4 tablespoons custard powder
1 ⅝ cups whole milk, divided
⅝ cup white sugar
7 tablespoons strong brewed coffee
1 egg yolk
1 egg white

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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