Recipe by BRIGIT
"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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1 5/8 cups
whole milk, divided
strong brewed coffee
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.
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 really did get stiff when the milk mixture was added but melted down again as the recipe stated. Would like to try this with chocolate as a flavouring rather than coffee.
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 i added the milk but it melted after. Will definitly make again!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Dutch Coffee Custard (Hopjesvla)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 228
** Calories from Fat: 39
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