Coffee Custard (or Dutch Hopjesvla)
A creamy Dutch coffee custard with caramel notes and espresso flavor.
Equipment
- saucepan
- mixing bowl
- whisk
- Fine-mesh sieve
Ingredients
- 2 cups whole milk
- ⅔ cup heavy cream
- ½ cup strong espresso (or very strong coffee)
- 4 large egg yolks
- ⅓ cup brown sugar
- ¼ cup cornstarch
- Pinch of salt
Instructions
- Heat 2 cups whole milk and ⅔ cup heavy cream in a saucepan over medium heat until hot but not boiling.
- In a bowl, whisk 4 large egg yolks, ½ cup strong espresso, ⅓ cup brown sugar, and Pinch of salt.
- Sift in ¼ cup cornstarch and whisk until smooth.
- Slowly add a splash of warm milk to the egg mixture while whisking.
- Pour everything back into the saucepan through a sieve.
- Cook over medium heat, stirring constantly, until thickened.
- Continue stirring for 1–2 minutes, then remove from heat.
- Pour into a bowl and let cool, stirring occasionally.
- Chill in the refrigerator before serving.
Video
Notes
- Custard thickens more as it cools, don’t overcook.
- Always strain the mixture for a smooth result.