Hopjesvla – A classic and delicious Dutch caramel custard recipe with step-by-step photos. This creamy Dutch dessert is one of the easy and best desserts and can be made with just 4 ingredients!

dutch coffee custard served in 2 serving glasses topped with chopped pistachios

What is Hopjesvla?

Hopjesvla is classic and popular Dutch coffee custard. It is a super simple and very delicious dessert made with strong brewed coffee, corn flour / corn starch, milk and sugar. We chanced upon Hopjesvla, on our trip to the Netherlands back in ´16. I’ve always wanted to try the recipe out given how simple it is (not so hard when Coffee is the main ingredient ????). You just need 4 ingredients to make this amazing Dutch Vla(custard) at home. I have added little instant coffee granules to enhance the coffee flavor, but it is completely optional.

What type of coffee do I need to use?

You will need ½ cup of strong brewed coffee or black coffee for 2 cups of milk. Make sure the coffee is strong enough to get the right flavor. Indian filter coffee decoction would work absolutely well in this recipe.

Dutch Hopjesvla dessert served in clear glasses with chopped pistachios on the top

How long can I store it?

The caramel coffee custard can be stored for 3-4 days of stored properly in the refrigerator.

Topping ideas:

Hopjes Vla is so versatile, you can get creative and top it in so many ways. You can use whipping cream, yogurt, nuts, chocolate sprinkle, chocolate chips, fresh fruits, muesli and whatever you have in hand.

Serving suggestions:

It is best when served chilled as a snack or dessert. It can also be served as breakfast with some fruits and muesli on top of the hopjesvla.

Tips:

Make sure to use a strong coffee to get the right flavor and taste.

Do not use a plastic spatula while handling the caramel. Use a wooden spatula.

Be careful as the caramel is very hot and may spatter.

If you want your custard on the thinner side, add a little more milk.

Step by step instructions:

In a bowl, mix together the corn flour / corn starch and ½ cup of milk . Make sure there are no lumps and keep it aside.

Heat sugar in a heavy-bottomed pan over a medium flame.
Gently stir occasionally if needed and heat until the sugar melts. DO NOT stir constantly.
As the sugar starts to melt, reduce the flame to low and keep an eye on it.

Once sugar is completely melted and golden, carefully add 2 tablespoons of water and whisk to deglaze the caramel. Be careful as the caramel is very hot and may spatter.

Add remaining milk to the caramel.
Do not panic If you see caramel turning hard, it will melt again.

Heat over a low flame until the hard caramel dissolves, about 8-10 minutes. Do not boil.

Then add the cornflour + milk slurry to the pan and mix well.

Add instant coffee powder.

Keep stirring for a couple of minutes.

Add ½ cup of strong brewed coffee.

Keep stirring over a low-medium flame until the custard thickens.

When it starts to boils, remove it from the flame and transfer it to a bowl.

Place a plastic wrap directly on the surface of the custard to prevent a skin from forming on the top.

Refrigerate for 2-3 hours or until firm.
Top with nuts, fruits or whipping cream before serving.

Few more dessert recipes:

Dutch Coffee Custard Recipe below:

Hopjesvla Recipe – Dutch Coffee Custard

Hari Chandana Ponnaluri

A classic, delicious and creamy Dutch caramel coffee custard made with just 4 ingredients

Print Recipe Pin Recipe

Prep Time 0

Cook Time 30

Total Time 30

Course Dessert

Cuisine Dutch, International

Servings

Calories 236 kcal

Ingredients

Instructions

In a bowl, mix together the cornflour and ½ cup of milk and keep it aside.
Heat sugar in a heavy-bottomed pan over a medium flame.
Gently stir occasionally if needed and heat until the sugar melts. Do not stir constantly.
As the sugar starts to melt, reduce the flame to low and keep an eye on it.
Once sugar is completely melted and golden, carefully add 2 tablespoons of water and whisk to deglaze the caramel. Be careful as the caramel is very hot and may spatter.
Add remaining milk to the caramel and heat over a low flame until the hard caramel dissolves, about 8-10 minutes. Do not boil.
Then add the cornflour + milk slurry to the pan and mix well.
Add instant coffee powder and keep stirring for a couple of minutes.
Add strong brewed coffee and keep stirring over a low-medium flame until the custard thickens.
When it starts to boils, remove it from the flame and transfer it to a bowl.Place a plastic wrap directly on the surface of the custard to prevent a skin from forming on the top.
Refrigerate for 2-3 hours or until firm.Top with nuts, fruits or whipping cream before serving.

Notes