Vla Dutch Custard Recipes

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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

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

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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