Hopjesvla Dutch Coffee Custard (Print Version)
# Ingredients:
→ Base Mixture
01 -
2 1/4 cups milk
02 -
1 cup strongly brewed coffee
03 -
2 teaspoons instant coffee granules
→ Caramel
04 -
2/3 cup granulated sugar
05 -
2 tablespoons water
→ Thickener
06 -
2 1/2 tablespoons cornstarch
07 -
2 large egg yolks
# Instructions:
01 -
In a medium bowl, whisk together milk, strongly brewed coffee, and instant coffee granules until fully dissolved and homogeneous.
02 -
Add sugar in an even layer to a large saucepan and set over medium heat. Allow the sugar to melt undisturbed. Swirl the pan gently as needed until the sugar turns golden and liquefies.
03 -
Carefully pour in water to deglaze the caramel. Whisk continuously to dissolve any hardened bits.
04 -
Gradually add two-thirds of the milk and coffee mixture to the caramel while whisking constantly. Continue to whisk until the mixture is smooth and homogeneous. Reduce heat to medium-low and warm until steaming, stirring occasionally. Do not bring to a boil.
05 -
In a small bowl, whisk together cornstarch and egg yolks. Blend in the remaining one-third of the milk and coffee mixture until well combined.
06 -
Slowly pour 1/2 cup hot milk coffee mixture, one tablespoon at a time, into the cornstarch and egg yolk slurry while whisking constantly to prevent curdling. Once warmed, return the tempered mixture to the saucepan.
07 -
Cook over medium-low heat, stirring continuously, especially along the bottom and sides of the pan to prevent scorching. Continue until the custard has thickened to a silky consistency and bubbles begin to appear, taking care not to let it boil.
08 -
Remove from the heat. Transfer custard to a heat-safe container. Place a layer of plastic wrap directly onto the surface to inhibit skin formation. Refrigerate for at least 3 hours or until thoroughly chilled before serving.
# Notes:
01 -
For a smoother texture, strain the custard through a fine-mesh sieve before chilling.