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1
Warm the Milk
5 Minutes
Medium heat, about 85°C (185°F)
Pour the whole milk into a heavy saucepan and warm it over medium heat until it just begins to simmer, with small bubbles around the edge. Do not let it boil hard.
A heavy pan spreads the heat and stops the milk catching on the bottom — stir once or twice as it warms.
Done when: Small bubbles ring the edge of the pan and steam rises steadily from the milk.
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2
Whisk the Yolks, Sugar and Cornstarch
3 Minutes
Room temperature, about 21°C (70°F)
While the milk warms, whisk the egg yolks, sugar, cornstarch and salt in a large bowl for about 3 minutes, until the mixture is pale, thick and frothy.
Whisking the yolks with the sugar first protects them — if hot milk hits bare yolks, they scramble.
Done when: The mixture is pale yellow, thick enough to fall from the whisk in ribbons, and no grains of sugar are visible.
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3
Temper the Yolks with Hot Milk
2 Minutes
About 60°C (140°F)
Pour one ladleful of the hot milk into the yolk mixture, whisking constantly, then pour in a second ladleful the same way. This warms the yolks gently so they do not curdle.
Keep whisking the whole time — a still moment is all it takes for the yolks to set into lumps.
Done when: The yolk mixture is warm to the touch and thinned to a smooth, pourable cream.
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4
Cook Until Thick and Silky
3 Minutes
Medium-low heat, about 85°C (185°F)
Pour the warmed yolk mixture back into the saucepan with the rest of the milk. Cook over medium-low heat, whisking constantly, for 2–3 minutes until the custard thickens to a pourable cream that coats the whisk.
Do not walk away — the custard thickens suddenly in the last 30 seconds, and a moment too long on the heat makes it grainy.
Done when: The vla coats the back of a spoon and leaves a clear line when you draw a finger through it.
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5
Finish with Butter and Vanilla, Then Chill
2 Minutes Active, 120 Minutes Chilling
Chill, 4°C (39°F)
Take the pan off the heat and stir in the butter and vanilla extract until the butter has melted and the vla is glossy. Pour into a jug or bowl, press cling film right onto the surface, and chill for at least 2 hours.
The cling film must touch the surface — even a small air gap lets a skin form. Serve the vla cold, never warm.
Done when: The surface is smooth and glossy with no skin, and the vla pours in a slow, thick ribbon when tilted.
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6
Serve the Vla Cold
2 Minutes
Serving temperature, 4°C (39°F)
Stir the chilled vla gently until smooth, then pour into bowls. Serve cold with fresh berries or a biscuit on the side.
Stir gently, not hard — over-whisking thins the vla and makes it runny.
Done when: The vla is cold, smooth and pourable, with a pale yellow colour and a clean vanilla smell.
auto_awesome Finishing Touches & Plating
Pour the finished vla into a jug or bowl, press cling film right onto the surface so no skin forms, and chill for at least 2 hours. Serve cold, poured into bowls, with fresh fruit or a biscuit on the side.
Netherlands
45m
