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Dutch Vla

A creamy Dutch custard pudding made with milk, cream, egg yolks, sugar, corn starch, and vanilla.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Dutch Vla

Ingredients

Directions

Prepare the custard base

  1. Mix dry ingredients together in a small bowl.

  2. Whisk the two egg yolks into about 100 ml of milk until smooth.

  3. Add the egg/milk mixture to the dry ingredients, stirring until no lumps.

Cook

  1. Add the remaining milk, cream, and mixture to a saucepan set to medium heat.

  2. Stir continuously; it should simmer. Reduce heat to medium-low or low.

  3. Continue simmering and stirring until it thickens to your liking.

Cool and set

  1. Pour into a bowl and lay plastic wrap directly onto the surface, sealing the top.

  2. Refrigerate until cooled.

  3. If it thickens while cooling, add milk and stir to reach desired consistency.

Nutrition, whole recipe (rough)

949Calories
29 gProtein
29 gFat
138 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Vanilla + corntop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the custard as they set with heat and add richness.
Corn starch
Thickens the milk into a smooth, creamy custard as it simmers.
Sugar
Adds sweetness and balances the richness of milk and cream.
Cream
Adds fat for a richer, smoother mouthfeel.

The step that matters

Stirring while the custard simmers. Corn starch thickens only when heated, and it can scorch or form lumps if left unstirred on the base of the pan. Constant stirring at a gentle simmer keeps the custard smooth and evenly thickened.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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