Dutch Coffee Custard Hopjesvla Recipes

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DUTCH COFFEE CUSTARD (HOPJESVLA)

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



Dutch Coffee Custard (Hopjesvla) image

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

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

DUTCH COFFEE CUSTARD (HOPJESVLA)

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     Dutch Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6



Dutch Coffee Custard (Hopjesvla) image

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

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

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