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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

228 calories; protein 4.8g 10% DV; carbohydrates 43.8g 14% DV; fat 4.4g 7% DV; cholesterol 61.1mg 20% DV; sodium 55.5mg 2% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/19/2004
Easy to make and delicious. Use strong coffee for best taste. Hint: Don't use a plastic spoon to stir it. I ended up with melted plastic bits in my first batch. Read More
(8)

Most helpful critical review

Rating: 1 stars
12/09/2017
While it came together until the end it is very unappetizing to look at. Folding whipped egg whites into a hot pudding results in a white flecked brown mixture. It's very sweet but has very little actual flavor. I'm sorry to say I had to toss the whole thing down the disposer. If I do try again I won't add the egg white at the end and will use an extract or something to give it flavor. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/18/2004
Easy to make and delicious. Use strong coffee for best taste. Hint: Don't use a plastic spoon to stir it. I ended up with melted plastic bits in my first batch. Read More
(8)
Rating: 4 stars
11/28/2005
This was a little too sweet however had a lovely flavour and was thick & creamy. Next time I would reduce the sugar to a quarter cup as caramelizing the sugar intensifies the flavour. The sugar really did get stiff when the milk mixture was added but melted down again as the recipe stated. Would like to try this with chocolate as a flavouring rather than coffee. Read More
(7)
Rating: 4 stars
06/24/2011
Really good recipe! I reccomend adding a dash of salt and VERY strong coffee the flavour was a tiny bit bland. I did use less sugar and it was sweet enough. The sugar turned hard as rock when i added the milk but it melted after. Will definitly make again! Read More
(4)
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Rating: 5 stars
10/16/2003
This wasn't very hard to make and my family loved it! I guess it could be too sweet for some people... but not me. Read More
(4)
Rating: 1 stars
12/08/2017
While it came together until the end it is very unappetizing to look at. Folding whipped egg whites into a hot pudding results in a white flecked brown mixture. It's very sweet but has very little actual flavor. I'm sorry to say I had to toss the whole thing down the disposer. If I do try again I won't add the egg white at the end and will use an extract or something to give it flavor. Read More