 Dutch Vla
Ingredients
1 ltr milk
40 gr of custard or corn flour (Corn flour will give it a neutral color. Custard makes it yellow)
50-60 gr of sugar
Preparation
Mix the flour with the sugar and 4 tbsp of milk.
Bring the rest of the milk to the boil.
Add the custard mix and keep on stirring while it gently simmers for 3 minutes.
Remove from heat.
Cooling Down
To prevent skin forming while the vla is cooling down:
1- you can sprinkle a thin layer of sugar on top, or
2- you can put the pan in a larger pan of cold water, and keep whisking every 5 minutes until the vla is luke warm.
Different Tastes
For real vanilla, start with simmering the milk with a cut open vanilla stick for 20 minutes.
Remove the stick, and add 2 bags of vanilla sugar.
For chocolate you have two options. You can melt real chocolate in the simmering milk, or you could add 40gr of cocoa powder to the sugar.
For caramel you have to caramelise 125gr of white castor sugar in a pan.
When the sugar has the right color, remove from heat, add 2 tbsp of cold water to stop the cooking process, and add the boiling milk (and optional 125ml cream). Stir until the caramel is dissolved.
Don't use anymore sugar for the further preparation of the vla except for some vanilla sugar.
For coffee vla, mix in some instant coffee
Back
Recipe © The Holland Ring
|
|
Home
