Traditional Dutch Vanille Vla

Traditional Dutch Vanille Vla

A smooth texture and the richness of flavor are some of the characterizing features of a traditional Dutch custard known as vla.

The custard is made with milk, sugar, flavorings, a thickening agent, and sometimes, eggs. There are numerous flavors to choose from: caramel, vanilla, chocolate, or raspberry.

RECIPE INGREDIENTS

11/2 cup whole milk

1 pod vanilla

2 tablespoons caster sugar

3 tablespoons cornstarch

2 egg yolks

1 pinch salt

DIRECTIONS ON HOW TO MAKE TRADITIONAL DUTCH VANILLE VLA

Under medium heat, add the milk into a skillet. Split the vanilla pod lengthwise and scrape the seeds. Add them to the milk with the empty pod.Bring the milk to a boil, then simmer over low heat for 10 minutes, stirring occasionally.

Meanwhile, in the bowl of a stand mixer, combine the caster sugar, cornstarch, egg yolks and salt, and beat for 3 minutes.Remove the empty vanilla pod from the skillet after boiling and incorporate a few tablespoons of the boiling milk into the egg mixture.

Then gently add the egg mixture to the milk while beating. Increase the heat slightly and, while stirring, let thicken until a liquid cream forms (between 1 and 2 minutes). 

Do not stir too long, as the cream continues to thicken after it has cooled. Then turn off the heat, pour the cream into a bowl and let cool slightly.

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MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Traditional Dutch Vanille Vla

A smooth texture and the richness of flavor are some of the characterizing features of a traditional Dutch custard known as vla.

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Course Dessert

Ingredients

  

• 11/2 cup whole milk
• 1 pod vanilla
• 2 tablespoons caster sugar
• 3 tablespoons cornstarch
• 2 egg yolks
• 1 pinch salt

Instructions

 

• Under medium heat, add the milk into a skillet. Split the vanilla pod lengthwise and scrape the seeds. Add them to the milk with the empty pod.Bring the milk to a boil, then simmer over low heat for 10 minutes, stirring occasionally.
• Meanwhile, in the bowl of a stand mixer, combine the caster sugar, cornstarch, egg yolks and salt, and beat for 3 minutes.Remove the empty vanilla pod from the skillet after boiling and incorporate a few tablespoons of the boiling milk into the egg mixture.
• Then gently add the egg mixture to the milk while beating. Increase the heat slightly and, while stirring, let thicken until a liquid cream forms (between 1 and 2 minutes).
• Do not stir too long, as the cream continues to thicken after it has cooled. Then turn off the heat, pour the cream into a bowl and let cool slightly.