Dutch Vla (custard) Recipe

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Dutch Vla (Custard)

Irene Smith


Good basic recipe to add optional flavourings

★★★★★ 1 vote
Stove Top


1 l
milk * see note
40 g
custard/cornflour powder
50-60 g
sugar (to taste)


1Mix the flour with the sugar and 4 tbsp of milk. Bring the rest of the milk to the boil.
2Add the custard mix and keep on stirring while it gently simmers for 3 minutes.

Remove from heat.
3Cooling Down
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
Different Tastes

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.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: Scandinavian