How to make Vlaflip from scratch: Dutch dessert with vanilla custard, fruit sauce, and yogurt.

vla

🥗Healthier: yogurt

💰Cheaper: pudding mix

Yogurt provides a tangy flavor and lower calories.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream is dairy-free and adds a unique flavor.

fruit

🥗Healthier: frozen fruit

💰Cheaper: canned fruit

Frozen fruit is often more affordable and retains nutrients.

gelatin

🥗Healthier: agar-agar

💰Cheaper: vegetable gelatin

Agar-agar is a plant-based alternative for vegetarians.

Pour 1 liter of whole milk into a heavy bottomed saucepan.

Split open 2 vanilla beans and scrape the seeds into the milk, adding the pods as well.

Bring the milk to a gentle boil over medium heat, stirring occasionally.

Lower the heat and let the milk simmer for 15 minutes, stirring occasionally.

Remove the vanilla pods from the milk after simmering.

In a mixing bowl, combine 100 milliliters of milk, 80 grams of sugar, 40 grams of cornstarch, and a pinch of salt, whisking until smooth.

Slowly add the hot milk to the egg mixture to temper the eggs, whisking continuously.

Strain the mixture to remove any curdled egg pieces.

Heat the mixture over medium low heat, stirring constantly until it thickens slightly, then remove from heat.

Transfer the mixture to a glass bowl, cover with plastic wrap touching the custard, and refrigerate for 2 hours.

For the fruit sauce, blend 250 grams of raspberries, 250 grams of strawberries, 120 milliliters of water, 1 tablespoon of lemon juice, and 75 grams of sugar until smooth.

Strain the fruit sauce into a measuring cup if needed.

Whisk the chilled vla to loosen it up before assembling.

Layer the vanille vla in serving glasses, filling halfway.

Add a layer of fruit sauce on top of the vla.

Top with a layer of plain Greek yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens