Dutch Coffee Custard (Hopjesvla)

    2 hours 25 min

    This is a Dutch classic and very easy to make. As I love the taste of coffee, I choose to use strong filter coffee for this recipe, but alternatively you can use the same amount of instant coffee. You can also make it low fat by using skimmed or semi-skimmed milk.

    14 people made this

    Serves: 4 

    • 4 tablespoons custard powder
    • 375ml (13 fl oz) whole milk, divided
    • 100g (4 oz) caster sugar
    • 7 tablespoons strong filter coffee
    • 1 egg yolk, beaten
    • 1 egg white

    Prep:2hr15min  ›  Cook:10min  ›  Ready in:2hr25min 

    1. In a small bowl, mix together the custard powder and 125ml of the milk; set aside.
    2. Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelise, add the remaining milk and coffee to the pan, and bring to the 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.
    3. 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 or individual ramekins and refrigerate until firm.

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    Reviews & ratings
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    Reviews in English (9)


    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.  -  18 Sep 2004  (Review from Allrecipes US | Canada)


    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.  -  28 Nov 2005  (Review from Allrecipes US | Canada)


    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!  -  23 Jun 2011  (Review from Allrecipes US | Canada)