Dutch Vanilla Custard Pudding (Vanille Vla)
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Dutch vanillevla (pronounced “vah-NEE-luh flah”) is a smooth and creamy, pourable custard made with milk, sugar, egg yolks, and real vanilla. It’s a simple dessert that’s well-loved in the Netherlands. Usually bought in cartons from the grocery store and served cold straight from the fridge.
This traditional Dutch custard is a dessert with a strong vanilla flavor and a rich texture from the egg yolks. It’s thicker than crème anglaise but not as firm as baked custard. You only need a few ingredients to make this from scratch, and it tastes much better than anything from a carton.
I love vanille vla served cold in small bowls after dinner, but it also works as a midday treat. You can pair it with fruit or crumbled cookies.
How to Make Dutch Vanilla Custard (Vanillevla)
Heat milk with vanilla beans and sugar, then mix a little of that hot milk with a custard base made from egg yolks, sugar, and custard powder. Then you stir everything together and gently cook it until it thickens. That’s it!
It’s an easy stovetop custard you can make in under 30 minutes. No fancy techniques, just keep whisking and don’t walk away from the pan.
Continue below for the full recipe with ingredients and step-by-step instructions.
Customization Options
If you don’t have whole vanilla pods, vanilla extract works just fine.
Want a richer custard? Replace some of the milk with cream. To make it dairy-free you can use oat or almond milk, just note the texture might turn out a bit different.
What to Do If Your Vla Turns Runny
The first time I made vla, it was perfectly thick when it cooled, but the next day, it had turned a bit runny in the fridge. I learned that this can happen if the custard doesn’t cook long enough or it’s stirred too much as it cools. Now I make sure to let it bubble gently for a minute or two and try not to mess with it too much while it’s cooling. If it ever does turn out a bit thin the next day, I fix it by stirring in a little cornstarch mixed with milk and reheating it gently until it thickens again.
Dutch Vanilla Custard (Vanille Vla)
Vanille vla is a popular classic Dutch custard known for its vanilla flavor and creamy texture. It’s easy to make from scratch with just a few pantry basics.
This recipe fits vegetarian and gluten-free diets.
Ingredients
- 2 cups whole milk
- ½ cup sugar (divided)
- ½ vanilla bean (or ½ tsp vanilla extract or 1 tsp vanilla essence)
- 2 tbsp custard powder
- 2 egg yolks
Instructions
- In a saucepan, combine 1¾ cups of the milk with ¼ cup of the sugar. Slice open the vanilla bean, scrape out the seeds, and add both the seeds and pod to the milk. If you’re using vanilla extract, wait to add it later. Heat until just boiling, remove from heat, and remove the vanilla pod.
- In a bowl, whisk together the remaining ¼ cup of milk with the remaining ¼ cup sugar, the custard powder, and the egg yolks until smooth.
- Slowly pour some of the sweet hot milk into the custard mixture while whisking constantly — this tempers the eggs and prevents scrambling. Once combined, pour everything back into the saucepan.
- If you’re using vanilla extract or vanilla essence instead of a vanilla bean, stir it in now.
- Return the pan to the stove and cook over low heat for a few minutes, stirring constantly until the custard thickens. Don’t let it boil, it should be smooth and just thick enough to coat the back of a spoon.
- Let the custard cool, then pour into serving glasses or a container. Chill in the fridge for at least an hour before serving.
Notes
Keep leftovers in the fridge in an airtight container for up to 3 days.
If it thickens too much in the fridge, stir in a splash of milk before serving. If it turns runny the next day, stir in a little cornstarch mixed with milk and reheat gently until it thickens again.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 73mgSodium: 43mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 4g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
