This post contains affiliate links.
Made with homemade vanilla bean custard and topped with fresh berries and yogurt, Dutch vla-flip is a healthy take on a classic Dutch dessert! Based on the popular custard treat, vla, this version is just as tasty (maybe even more tasty?!) and easy to make.
save this recipe!After living in the Netherlands, I became very familiar with King’s Day and the famous Dutch custard dessert – vla. While you can buy it by the carton in Holland, it’s harder to get in the states.
So, I decided to make a homemade, healthier version and then take it a step further with a dash of yogurt and a heaping spoonful of berry compote. The result? Utterly delicious and magical!
- Meal Prep Friendly: If you love having an easy dessert on hand that also packs in some protein, try prepping Dutch vla-flip.
- Quick To Make: The longest part is just waiting for the custard and compote to set up.
- Delicious and Healthy: Made with wholesome ingredients like vanilla beans, berries, and yogurt, this treat is tasty and packs in some nutrients.
Dutch Vlaflip Custard Dessert
This Dutch vla-flip is a healthy twist on the classic vla custard—layered with homemade vanilla bean custard, fresh berries, and yogurt. Just as tasty, and easy to make!
Ingredients
Vla
- 4 ¼ cups milk, 1 L, 2% or skim
- 1 4-inch vanilla bean
- ¼ cup sugar, 65 g
- 2 egg yolks
- ¼ cup cornstarch, 40 g
Toppings
- 2 cups fresh or frozen forest berries, 300 g
- ¼ cup orange juice, 60 mL
- 2 Tbsp sugar, 20 g
- ¾ cup low-fat Greek yogurt, 200 g
Instructions
- Add milk to a large sauce pan. Split the vanilla bean in the middle, scrape the seeds, and put both the seeds and the pod into the saucepan of milk. Bring to a gently boil over medium/high, whisking frequently.
- Meanwhile, whisk to combine sugar, egg yolks, and cornstarch into a smooth paste.
- Ladle a spoonful of hot milk into the egg paste, whisking quickly to combine. Continue adding a spoonful of hot milk to the egg paste and whisking, gradually adding more milk each time, until you have added about half the milk.
- Pour the egg mixture into the saucepan of milk and bring to a simmer, whisking frequently. Once it has simmered for 2 to 3 minutes, remove from heat.
- Pour vla into a medium bowl. Fill a separate large bowl with cold water. Place the medium bowl of vla into the large bowl of cold water, without spilling water into the vla. Whisk frequently until vla is thick and room temperature.
- While vla cools, add berries, orange juice, and sugar to a small saucepan over medium heat. Cook for about 10 minutes, or until berries are soft and juicy. Mash them a bit with a spoon to form a jelly-like compote, and remove from heat. Transfer to a small bowl to cool.
- Once vla and berry compote have cooled, assemble your vlaflip! Spoon vla into the bottom of a clear glass, followed by a spoonful of berry compote and a bit of yogurt. Top with fresh berries.
Notes
Storage: You can store these in the fridge, assembled, for up to 4 days. Just keep them in an airtight container.
Flavor Variations
-
- Use a cherry compote and add dark chocolate chips for a black forest cake vibe.
-
- Add orange zest and crushed pistachios for some crunch and punch.
-
- Try it with caramelized bananas and coconut flakes for a tropical take.
-
- Mix in a small amount of cocoa powder to the custard and add milk chocolate chips for a rich chocolate flavor.
Nutrition
Serving: 1serving (1/4 recipe) | Calories: 344kcal | Carbohydrates: 58g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 128mg | Sodium: 152mg | Potassium: 327mg | Fiber: 2g | Sugar: 45g | Vitamin A: 200IU | Vitamin C: 33.8mg | Calcium: 380mg | Iron: 1.4mg
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Hi Sarah,
Is there a way to do this with almond or coconut milk? I can’t have dairy? Thanks & I love your site & recipes!
Stephanie
Hi Stephanie! I haven’t tried a dairy-free version of this but a bit of googling is telling me that it’s definitely possible! A thicker milk may work better, so coconut or soy. I’d love to hear how it turns out for you! 😀
Looks great! Fyi for those who don’t know what forest berries are… I presume the writer used the literal translation of bosbessen ( bos = forest, and bessen= berries). The actual translation is blueberries. 🙂
Thanks for clarifying! Yep, forest berries can be blueberries, as well as raspberries, blackberries, lingonberries, and the likes. This recipe is pretty flexible to whatever you have on hand 😀
How can i thinken the frozen fruit mixture ?
If you let it cook uncovered on the stove for a while, a lot of water will be lost to steam which will make it thicker (in addition to the natural pectins making it thicker).