Best 9 Coffee Hopjes Custard Recipes

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Coffee hopjes custard is a delicious and creamy dessert that is perfect for any occasion. It is made with a combination of coffee, hopjes cookies, and custard, and it has a rich and decadent flavor that will satisfy any sweet tooth. Coffee hopjes custard is a great way to use up leftover hopjes cookies, and it is also a relatively easy dessert to make. If you are looking for a unique and flavorful dessert, then you should definitely try coffee hopjes custard.

Here are our top 9 tried and tested recipes!

HOPJESVLA RECIPE - DUTCH COFFEE CUSTARD



Hopjesvla Recipe - Dutch Coffee Custard image

A classic, delicious and creamy Dutch caramel coffee custard made with just 4 ingredients

Provided by Hari Chandana Ponnaluri

Categories     Dessert

Time 30m

Number Of Ingredients 6

2 cups Milk
1/2 cup Strong Brewed Coffee
10 tablespoons Sugar
1/3 cup Corn flour
2 tablespoons Water
1 tablespoon Instant Coffee

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.

Nutrition Facts : Calories 236 kcal, Carbohydrate 47 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 55 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving

COFFEE CUSTARD



Coffee Custard image

Espresso paired with chocolate produces a soothing mocha custard -- delicious warm or chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

Unsalted butter, melted, for custard cups
1 cup heavy cream
1/2 cup milk
2 tablespoons instant espresso powder
3 large egg yolks
1 large whole egg
1/4 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
1 ounce shaved chocolate, for garnish (optional)

Steps:

  • Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.
  • Whisk together egg yolks, whole egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture, and whisk well. Add the remaining milk mixture, and whisk again to combine well. Strain mixture through a sieve. Pour into the custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.
  • Remove from the oven and water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.

CARDAMOM-COFFEE CUSTARD



Cardamom-Coffee Custard image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 10

2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
2 tablespoons dark-roast coffee beans, crushed with a heavy skillet
4 green cardamom pods, crushed
6 egg yolks
2/3 cups sugar
1 pinch salt
1/4 cup cornstarch
1 tablespoon unsalted butter
4 whole coffee beans, for garnish

Steps:

  • In a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.
  • Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving.

DUTCH COFFEE CUSTARD (HOPJESVLA)



Dutch Coffee Custard (Hopjesvla) image

This is a Dutch classic and very easy to make. As I love the taste of coffee, I choose to use brewed strong coffee for this recipe, but alternatively you can use the same amount of instant coffee. You can also make it low-fat by using skim or fat-free milk. Enjoy this all-time Dutch favorite!

Provided by BRIGIT

Categories     World Cuisine Recipes     European     Dutch

Time 1h25m

Yield 4

Number Of Ingredients 6

4 tablespoons custard powder
1 ⅝ cups whole milk, divided
⅝ cup white sugar
7 tablespoons strong brewed coffee
1 egg yolk
1 egg white

Steps:

  • In a small bowl, mix together the custard powder and 1/2 cup of the milk; set aside. Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelize, add the remaining milk and coffee to the pan, and bring to a boil. At this stage, the caramel will become very crusty. Reduce heat to low, and cook until the sugar dissolves, about 5 minutes. Stir in the custard powder mixture, and cook, stirring until the custard thickens. Remove from heat, and whisk in the egg yolk.
  • In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving dish and refrigerate until firm.

Nutrition Facts : Calories 228 calories, Carbohydrate 43.8 g, Cholesterol 61.1 mg, Fat 4.4 g, Protein 4.8 g, SaturatedFat 2.3 g, Sodium 55.5 mg, Sugar 35.8 g

WORLD CLASS KONA COFFEE CUSTARD



World Class Kona Coffee Custard image

Provided by Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/4 cup sugar
4 tablespoons water
1/2 cup strongly brewed Kona coffee
1 2/3 cups milk
1/3 cup cream
2 teaspoons vanilla
5 large eggs
2 egg yolks

Steps:

  • Put 7/8 of the sugar in saucepan with the water. Bring to a boil. Cook until dark in color, about 4 to 5 minutes. Pour immediately into a 4-cup souffle dish. Set aside. Preheat oven to 325 degrees F. Mix coffee, milk, cream, and vanilla into saucepan. Bring to just a boil, stirring frequently. Remove from heat. Set aside. In a bowl, whisk eggs and egg yolks with remaining sugar until creamy. Whisk in hot milk mixture. Place on top of the caramel in the souffle dish. Cover with aluminum foil. Put souffle into a pan and fill the pan with enough water to come half way up sides of the dish. Bake until set, about 40 to 45 minutes.
  • To turn out, run knife around edge of dish to loosen. Cover with serving plate, hold tightly and invert.

ICED COFFEE CREAM CUSTARD



Iced Coffee Cream Custard image

Categories     Coffee     Milk/Cream     Egg     Dessert     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

2 cups chilled whipping cream
1 cup whole milk
2 teaspoons instant espresso powder dissolved in 1/4 cup water
1 vanilla bean, split lengthwise
1/2 cup plus 2 tablespoons sugar
4 large egg yolks
1/4 cup coarsely ground espresso beans
Pinch of ground cinnamon
1 cup good-quality coffee ice cream, slightly softened

Steps:

  • Combine 1 cup whipping cream, milk, and espresso mixture in heavy large saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring mixture to boil. Using tongs, remove bean; discard. Whisk sugar and egg yolks in large bowl until pale and thick, about 2 minutes. Gradually pour hot cream mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan and simmer over low heat until mixture is thick enough to coat spoon, stirring constantly, about 5 minutes (do not boil). Remove from heat. Whisk in espresso beans and cinnamon. Cover and chill 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Beat remaining 1 cup whipping cream in medium bowl to soft peaks. Strain custard through fine sieve into another medium bowl. Place coffee ice cream in large bowl. Fold in 1/3 of custard to soften ice cream. Fold in 1/3 of whipped cream. Fold in remaining custard and whipped cream in 2 more additions each (do not overmix). Cover with plastic wrap and chill until cold, about 1 hour. Transfer to freezer; freeze mixture until very cold and thick, about 15 minutes. Transfer to pitcher and pour into chilled wineglasses at table.

COFFEE CUSTARD SAUCE



Coffee Custard Sauce image

Categories     Sauce     Milk/Cream     Egg     Dessert     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 5

3 large egg yolks
1/4 cup sugar
1 cup whipping cream
1 teaspoon instant coffee powder
1 1/2 teaspoons coarsely ground espresso beans

Steps:

  • Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Add coffee powder; stir until dissolved. Stir in ground espresso beans. Refrigerate until cold, whisking occasionally, about 1 hour. (Sauce can be prepared 1 day ahead. Cover and keep refrigerated.)

BAKED CUSTARD WITH COFFEE SAUCE



Baked Custard With Coffee Sauce image

Make and share this Baked Custard With Coffee Sauce recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

6 eggs
3 cups milk
1/2 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/2 cup water
1/4 cup light corn syrup
2 teaspoons cornstarch
1 teaspoon instant coffee crystals
1/4 teaspoon vanilla
1 teaspoon coffee liqueur (optional)

Steps:

  • In a large mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed.
  • Stir in milk, sugar, 1-1/2 teaspoons vanilla, and the salt.
  • Place an ungreased 4-1/2- or 5-cup ovenproof casserole dish or ring mold, in a 13x9x2-inch baking pan.
  • (Or, place eight 6-ounce custard cups or individual molds in a large roasting pan.) Set the baking or roasting pan on the oven rack.
  • Pour the egg mixture into the mold (s).
  • Pour boiling or very hot tap water into the pan around the mold to a depth of 1 inch.
  • Bake in a 325* F.
  • oven for 35 to 45 minutes or until a knife inserted near the center comes out clean.
  • Remove mold (s) from water in pan.
  • Cool custard in the mold (s) on a wire rack.
  • Cover and chill in the refrigerator for 2 to 24 hours before serving.
  • In a saucepan combine water, corn syrup, cornstarch, and instant coffee crystals.
  • Cook and stir over medium heat until mixture is bubbly.
  • Cook and stir for 2 minutes more.
  • Remove mixture from heat.
  • Stir in the 1/4 teaspoon vanilla and, if desired, coffee liqueur.
  • Cover and chill sauce in the refrigerator until serving time.
  • To serve, remove custard from mold (s).
  • Serve sauce with chilled custard.
  • Serves 8.

COFFEE CUSTARDS



Coffee Custards image

A creamy baked custard with a coffee kick. These must be chilled for atleast 3 hours before serving.

Provided by evelynathens

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup sugar
1/2 ounce semisweet chocolate, chopped fine
5 large egg yolks
1 large egg
2 cups milk
2 tablespoons instant espresso powder
1 teaspoon vanilla extract
whipped cream

Steps:

  • In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
  • Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
  • Remove from heat and stir in chocolate until it is melted.
  • Preheat oven to 300 degrees F.
  • Scald the milk.
  • In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
  • Whisk in the scalded milk in a stream.
  • Add the espresso powder, vanilla and a pinch of salt.
  • Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
  • Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
  • Cover pan tightly with foil.
  • Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
  • Let them cool completely, uncovered.
  • Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
  • Garnish each custard with a rosette of whipped cream.

Nutrition Facts : Calories 190.6, Fat 8.8, SaturatedFat 4.2, Cholesterol 196.1, Sodium 59.7, Carbohydrate 22.2, Fiber 0.4, Sugar 16.9, Protein 6.4

Tips:

  • Use fresh ingredients: Fresh coffee, milk, and eggs will give your custard a richer flavor.
  • Brew your coffee strong: This will help to create a more intense coffee flavor in the custard.
  • Use a good quality cocoa powder: A high-quality cocoa powder will give your custard a richer, more chocolatey flavor.
  • Don't overcook the custard: Overcooked custard will be thick and rubbery. Cook it just until it has thickened slightly and coats the back of a spoon.
  • Let the custard cool completely before serving: This will allow the flavors to meld and the custard to thicken further.
  • Garnish the custard with whipped cream, chocolate shavings, or chopped nuts before serving: This will add a touch of elegance and make your custard even more delicious.

Conclusion:

Coffee hopjes custard is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich coffee flavor and creamy texture, this custard is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give coffee hopjes custard a try. You won't be disappointed!

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