Hopjesvla (Dutch Coffee Custard)

A recipe for Hopjesvla (Dutch Coffee Custard)! Inspired by the Dutch Hopjes candy, this vla is light and creamy with a wonderful coffee caramel flavor.

Course Dessert

Cuisine Dutch

Keyword caramel, coffee, custard, dessert, dutch, Netherlands, vla

Prep Time 15

Cook Time 15

Resting Time: 3

Total Time 3 30

Servings 4 Servings

Ingredients

2 1/4 cups (530 milliliters) milk
1 cup (240 milliliters) strongly brewed coffee
2 teaspoons instant coffee granules
2/3 cup (140 grams) granulated sugar
2 tablespoons (30 milliliters) water
2 1/2 tablespoons (25 grams) cornstarch
2 large egg yolks

Instructions

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 (30 milliliters) 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 (120 milliliters) of the heated milk coffee and slowly pour into the cold milk coffee with eggs, 1 tablespoon (15 milliliters) 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.