Hopjesvla Dutch Coffee Custard

In a medium bowl, whisk together milk, strongly brewed coffee, and instant coffee granules until fully dissolved and homogeneous.

Add sugar in an even layer to a large saucepan and set over medium heat. Allow the sugar to melt undisturbed. Swirl the pan gently as needed until the sugar turns golden and liquefies.

Carefully pour in water to deglaze the caramel. Whisk continuously to dissolve any hardened bits.

Gradually add two-thirds of the milk and coffee mixture to the caramel while whisking constantly. Continue to whisk until the mixture is smooth and homogeneous. Reduce heat to medium-low and warm until steaming, stirring occasionally. Do not bring to a boil.

In a small bowl, whisk together cornstarch and egg yolks. Blend in the remaining one-third of the milk and coffee mixture until well combined.

Slowly pour 1/2 cup hot milk coffee mixture, one tablespoon at a time, into the cornstarch and egg yolk slurry while whisking constantly to prevent curdling. Once warmed, return the tempered mixture to the saucepan.

Cook over medium-low heat, stirring continuously, especially along the bottom and sides of the pan to prevent scorching. Continue until the custard has thickened to a silky consistency and bubbles begin to appear, taking care not to let it boil.

Remove from the heat. Transfer custard to a heat-safe container. Place a layer of plastic wrap directly onto the surface to inhibit skin formation. Refrigerate for at least 3 hours or until thoroughly chilled before serving.

In a medium bowl, whisk together milk, strongly brewed coffee, and instant coffee granules until fully dissolved and homogeneous.

Add sugar in an even layer to a large saucepan and set over medium heat. Allow the sugar to melt undisturbed. Swirl the pan gently as needed until the sugar turns golden and liquefies.

Carefully pour in water to deglaze the caramel. Whisk continuously to dissolve any hardened bits.

Gradually add two-thirds of the milk and coffee mixture to the caramel while whisking constantly. Continue to whisk until the mixture is smooth and homogeneous. Reduce heat to medium-low and warm until steaming, stirring occasionally. Do not bring to a boil.

In a small bowl, whisk together cornstarch and egg yolks. Blend in the remaining one-third of the milk and coffee mixture until well combined.

Slowly pour 1/2 cup hot milk coffee mixture, one tablespoon at a time, into the cornstarch and egg yolk slurry while whisking constantly to prevent curdling. Once warmed, return the tempered mixture to the saucepan.

Cook over medium-low heat, stirring continuously, especially along the bottom and sides of the pan to prevent scorching. Continue until the custard has thickened to a silky consistency and bubbles begin to appear, taking care not to let it boil.

Remove from the heat. Transfer custard to a heat-safe container. Place a layer of plastic wrap directly onto the surface to inhibit skin formation. Refrigerate for at least 3 hours or until thoroughly chilled before serving.