Hopjesvla Dutch Coffee 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.

HOPJESVLA (DUTCH COFFEE CUSTARD)

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.

DUTCH COFFEE CUSTARD (HOPJESVLA)

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.