This homemade Dutch Vla-Flip is a healthy take on the classic Dutch custard, vla! With creamy custard, yogurt, and jam, these are as tasty as they are easy.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 4.25 cups milk 1 L, 2% or skim
- 1 4-inch vanilla bean
- 1/4 cup sugar 65 g
- 2 egg yolks
- 1/4 cup cornstarch 40 g
- 2 cups fresh or frozen forest berries 300 g
- 1/4 cup orange juice 60 mL
- 2 Tbsp sugar 20 g
- 3/4 cup low-fat Greek yogurt 200 g
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.
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: 4% | Vitamin C: 41% | Calcium: 38% | Iron: 8%