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Reviewed: Nov. 28, 2005

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.

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PRINCESS ANTZ

	Cooking Level: Expert Living In: Sydney, New South Wales, Australia
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Reviewed: Sep. 18, 2004

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.

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HorB

	Living In: San Jose, California, USA
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Reviewed: Oct. 16, 2003

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.

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HOUSTONIAN


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Dutch Coffee Custard (Hopjesvla)

Reviewer:

PRINCESS ANTZ

Reviewer:

HorB

Reviewer:

HOUSTONIAN