Looking for a quick, easyt dessert that’s sure to impress? This homemade Dutch Hopjesvla is your answer. With just a few simple ingredients, you can whip up a rich and creamy coffee custard that’s perfect for dinner parties, family gatherings, or a cozy night in. Its deep coffee flavor and silky texture make it a standout treat that’s both comforting and sophisticated.
Hopjesvla, inspired by the classic Dutch coffee candy 'Haagsche Hopjes,' combines the boldness of espresso with the sweetness of caramelized sugar. This dessert has been a staple in Dutch households for generations, and now you can bring a taste of the Netherlands to your own kitchen.
Classic Hopjesvla Recipe - Dutch Coffee Pudding
I love desserts. After dinner, I always eat a bowl of custard, yogurt or ice cream. And I'm not the only one. When I look at the shelves in the supermarket, I see that there are more people who love desserts. It seems like more desserts are developed every year. I'm definitely in favor of that. But this is a classic that I've been eating since I was young. My grandmother often had a cup of Hopjesvla in the fridge. And I couldn't stop after a bowl. Now you don't have to with this delicious recipe.
Hopjesvla is a traditional Dutch custard dessert flavored with coffee and caramel. It's known for its smooth, creamy consistency and rich taste. Unlike store-bought versions that often lack real coffee, this homemade recipe delivers authentic flavor with every spoonful.
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📖 Recipe
RECIPE CARD
Ingredients
For the Custard
- 4 cups whole milk
- 1 teaspoon vanilla extract
- ⅓ cup cornstarch
- 4 large egg yolks, room temperature
- ½ cup light brown sugar
- ⅛ teaspoon sea salt
- 2 teaspoons instant coffee powder
- ⅔ cup espresso , or good coffee, lukewarm
For the Topping
- ½ cup whipped cream, whipped until stiff
- chocolate espresso beans
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Take ½ cup of the milk and set aside. Pour the rest of the milk into a saucepan.4 cups whole milk
- Add the vanilla extract.1 teaspoon vanilla extract
- Heat the milk over medium heat until it is just below boiling (small bubbles around the edge).
- Reduce the heat to low.
- In a separate bowl, mix the remaining ½ cup of milk with the cornstarch. Stir until smooth.⅓ cup cornstarch
- Add the light-brown sugar, sea salt, and egg yolks.4 large egg yolks, ½ cup light brown sugar, ⅛ teaspoon sea salt
- Whisk well until the mixture is light and creamy.
- Stir the lukewarm espresso and instant coffee into this mixture.2 teaspoons instant coffee powder, ⅔ cup espresso
- Slowly pour one ladle of the warm milk from the saucepan into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Pour the entire egg mixture back into the saucepan with the rest of the warm milk.
- Cook over low heat, stirring continuously with a wooden spoon or whisk.
- Heat until the custard thickens into a smooth, creamy texture.
- Allow it to gently simmer for 1 minute, then remove from the heat.
- If you want (not necessary) Pour the custard through a fine sieve into a glass bowl or small serving glasses to remove any lumps.
- Cover the surface with plastic wrap (touching the custard) to prevent a skin from forming.
- Let it cool completely in the refrigerator.
Serve
- Just before serving, add a dollop of whipped cream on top.½ cup whipped cream
- Decorate with chocolate espresso beans.chocolate espresso beans
Nutrition
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