Dutch Coffee Custard (Hopjesvla)


"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 h 25 m servings 228 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, mix together the custard powder and 1/2 cup of the milk; set aside. Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelize, add the remaining milk and coffee to the pan, and bring to a boil. At this stage, the caramel will become very crusty. Reduce heat to low, and cook until the sugar dissolves, about 5 minutes. Stir in the custard powder mixture, and cook, stirring until the custard thickens. Remove from heat, and whisk in the egg yolk.
  2. In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving dish and refrigerate until firm.


Read all reviews 4
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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 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 ...

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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