Vla Dutch Custard Recipes

VANILLA AND CHOCOLATE VLA

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)

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.