Dutch Vla (Custard)
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- 1 l
- milk * see note
- 40 g
- custard/cornflour powder
- 50-60 g
- sugar (to taste)
Remove from heat.
To prevent skin forming while the vla is cooling down:
1- you can sprinkle a thin layer of sugar on top, or
2- you can put the pan in a larger pan of cold water, and keep whisking every 5 minutes until the vla is lukewarm
For real vanilla, start with simmering the milk with a cut open vanilla stick for 20 minutes.
Remove the stick, and add 2 bags of vanilla sugar.
For chocolate you have two options. You can melt real chocolate in the simmering milk, or you could add 40gr of cocoa powder to the sugar.
For caramel you have to caramelise 125gr of white castor sugar in a pan. When the sugar has the right color, remove from heat, add 2 tbsp of cold water to stop the cooking process, and add the boiling milk (and optional 125ml cream). Stir until the caramel is dissolved.
For coffee vla, mix in some instant coffee.
DO NOT use anymore sugar for the further preparation of the vla except for some vanilla sugar.
You could use flavoured milk instead of plain milk.