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Dutch Coffee Custard (Hopjesvla)

Rated as 3.5 out of 5 Stars
 made it  |  5 reviews   |   photos

Recipe by:

"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

1 h 25 m servings 228 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
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Nutrition Facts


Per Serving: 228 calories; 4.4 g fat; 43.8 g carbohydrates; 4.8 g protein; 61 mg cholesterol; 56 mg sodium. Full nutrition

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Reviews

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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.

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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 ...

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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 ...

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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.

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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 li...

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