📝 About This Recipe
Vla is the quintessential Dutch comfort treat, a luxuriously thick, pourable dairy delight that sits somewhere between a drinkable custard and a liquid pudding. Traditionally served chilled, this homemade version features real vanilla bean and farm-fresh egg yolks for a depth of flavor that store-bought versions simply cannot match. It is a nostalgic staple of the Netherlands, celebrated for its velvety texture and its ability to soothe the soul with every creamy sip.
🥗 Ingredients
The Dairy Base
- 4 cups Whole Milk (high-quality full-fat milk is essential for texture)
- 1/2 cup Heavy Cream (adds an extra layer of richness)
Thickening & Flavor
- 1/2 cup Granulated Sugar (adjust slightly based on sweetness preference)
- 3 tablespoons Cornstarch (known as 'maizena' in Dutch recipes)
- 3 large Egg Yolks (at room temperature; provides the classic yellow hue)
- 1 whole Vanilla Bean (split lengthwise and seeds scraped)
- 1 teaspoon Vanilla Extract (pure extract for a secondary flavor note)
- 1 pinch Fine Sea Salt (to balance the sweetness)
Optional Garnishes
- 1/2 cup Fresh Raspberries (for a tart contrast)
- 1/4 cup Whipped Cream (lightly sweetened)
- 2-3 pieces Dutch Rusks (crumbled 'beschuit' for traditional texture)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine 3.5 cups of the whole milk with the heavy cream. Save the remaining 0.5 cup of milk for the thickening slurry.
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2
Split the vanilla bean lengthwise and scrape the seeds into the milk. Drop the empty pod into the pot as well to infuse maximum flavor.
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3
Place the saucepan over medium heat and bring the milk mixture to a gentle simmer, stirring occasionally to ensure the bottom doesn't scorch.
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4
While the milk is heating, prepare the thickening slurry in a medium mixing bowl. Whisk together the 3 egg yolks and the sugar until the mixture becomes pale and slightly frothy.
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5
Add the cornstarch and the reserved 0.5 cup of cold milk to the egg yolk mixture. Whisk vigorously until the slurry is completely smooth and no lumps remain.
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6
Once the milk on the stove reaches a simmer (look for small bubbles around the edges), remove the vanilla pod using tongs or a slotted spoon.
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7
Temper the eggs: Very slowly, pour about half a cup of the hot milk into the egg slurry while whisking constantly. This prevents the eggs from scrambling.
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8
Gradually pour the tempered egg mixture back into the main saucepan with the remaining hot milk, whisking continuously.
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9
Reduce the heat to medium-low. Continue to cook and whisk for about 3-5 minutes. The mixture will begin to thicken into a pourable, silky consistency.
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10
Once the Vla coats the back of a spoon and holds a line when you run your finger through it, remove it from the heat immediately. Stir in the vanilla extract and salt.
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11
Pour the hot Vla through a fine-mesh sieve into a clean glass pitcher or bowl to remove any potential bits of cooked egg or vanilla pod.
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12
To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the Vla while it cools.
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13
Allow the Vla to cool to room temperature, then refrigerate for at least 3 hours, or until thoroughly chilled and set.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the milk from burning, which can ruin the delicate vanilla flavor. If your Vla is too thin, mix another teaspoon of cornstarch with a tablespoon of cold milk and whisk it into the simmering mixture. For a chocolate variation, whisk in 3 tablespoons of high-quality cocoa powder with the sugar and cornstarch. To avoid the 'skin' on top without using plastic wrap, you can occasionally whisk the Vla as it cools, or sprinkle a tiny bit of sugar over the surface. Fresh, organic eggs will give you the most vibrant yellow color naturally.
🍽️ Serving Suggestions
Serve chilled in tall glasses with a long spoon, topped with a dollop of whipped cream. Create a 'Vlaflip' by layering vanilla Vla with a splash of red berry syrup (like grenadine) and a spoonful of yogurt. Pour over warm apple pie or Dutch 'Appeltaart' for a decadent dessert pairing. Enjoy it traditional style: simply poured into a bowl with crumbled Dutch rusks (beschuit) for a light crunch. Pair with a plate of Speculaas cookies for the ultimate Dutch afternoon tea experience.