This homemade Dutch Vla-Flip is a healthy take on the classic Dutch custard, vla! With creamy custard, a dash of yogurt, and a bit of jam, these are as tasty as they are easy to make!
I’ve lived in the Netherlands for long enough, you’d think I know what I’m doing by now. But like…I soooo don’t.
Like I still don’t entirely know if I should be calling it “Holland” or “The Netherlands”. And the other day I got two angry honks while riding my bike and still have zero idea why. And my ability to speak Dutch is still at the level where people think it’s quaint and funny, and by no means at a level that could, you know, communicate things.
But if there’s one thing I do know about this country, it’s that they love their King’s Day. And today happens to be that day.
Think 4th of July but in celebration of the king’s birthday with a lot more orange and flea markets and drinking on house boats (okay I haven’t done the last point yet but who knows where King’s Day in Amsterdam will take us this year). So in celebration of today, I’m sharing a traditional Dutch recipe (for the first time!).
What is Dutch Vla?
Vla is a simple custard that’s ultra-popular here. You buy it in a milk carton, cover it in berries and/or sprinkles (hagelsaag), and eat it for dessert. But Dutch Vla-Flip takes this a step further and throws in a dash of yogurt and a heaping spoonful berry compote. It’s a bit healthier and sooo tasty.
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.
Stephanie Nelson says
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
Sarah says
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! š
Dutch Canuck says
Looks great! Fyi for those who donāt 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. š
Sarah says
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 š
Sophie says
How can i thinken the frozen fruit mixture ?
Sarah says
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).