Best Coffee Hopjes Custard Recipes

HOPJESVLA RECIPE - DUTCH COFFEE CUSTARD

Steps:

• In a bowl, mix together the cornflour and 1/2 cup of milk and keep it aside.
• Heat sugar in a heavy-bottomed pan over a medium flame.
• Gently stir occasionally if needed and heat until the sugar melts. Do not stir constantly.
• As the sugar starts to melt, reduce the flame to low and keep an eye on it.
• Once sugar is completely melted and golden, carefully add 2 tablespoons of water and whisk to deglaze the caramel. Be careful as the caramel is very hot and may spatter.
• Add remaining milk to the caramel and heat over a low flame until the hard caramel dissolves, about 8-10 minutes. Do not boil.
• Then add the cornflour + milk slurry to the pan and mix well.
• Add instant coffee powder and keep stirring for a couple of minutes.
• Add strong brewed coffee and keep stirring over a low-medium flame until the custard thickens.
• When it starts to boils, remove it from the flame and transfer it to a bowl.Place a plastic wrap directly on the surface of the custard to prevent a skin from forming on the top.
• Refrigerate for 2-3 hours or until firm.Top with nuts, fruits or whipping cream before serving.

COFFEE (HOPJES) CUSTARD

Steps:

• 1. Preparation in advance Make a paste of custard powder and 2 Tbsp cold milk.
• 2. Preparation Sprinkle the sugar in a pan. Melt the sugar on temperate heat until dark red. Add water, the sugar will steam and hiss and become hard. Then add the rest of the milk. Sir with a wooden spoon until the caramel has dissolved. Pour in the custard powder/milk paste, and whisk until the custard has thickened. Take it off the fire, and add the still hot coffee. The coffee must not boil. Whisk until the custard is smooth again and immediately pour the custard into a bowl. Cover with plastic foil and let it cool.
• 3. Like (or even with) chocolate custard.