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custard

Cakes & Pies/ Dutch Recipes

Limburgse Kruimelvlaai

This ‘Limburgse Kruimelvlaai’ is a typical Dutch pie from the south of the Netherlands (from the province Limburg). The dough is not a flaky pastry dough but a yeast dough that has to rise twice. The filling is a sweet delicious crème pâtissière (custard) and it is topped with a streusel.

Limburgse vlaai

Print Recipe

Ingredients

  • --Vlaai base--
  • 250 gram all purpose flour
  • 1 teaspoon dry active yeast
  • 75 gram butter
  • 100 ml warm milk
  • 1 tablespoon sugar
  • A pinch of salt
  • -- Custard--
  • 1 liter milk
  • 200 gram sugar
  • 85 gram custard powder
  • 2 egg yolks
  • --Crumble--
  • 75 gram cold butter
  • 100 gram flour
  • 75 gram sugar

Instructions

1

Combine milk, sugar and yeast. Set aside for about 10 minutes.

2

In a bowl of a stand mixer add the flour, salt, butter and yeast mixture

3

Mix on medium-low speed until the dough pulls away from the bowl and forms a smooth soft ball (about 10 minutes)

4

Transfer dough into a greased bowl and cover with plastic wrap. Place in a warm location until doubled in size, or about 1 hour.

5

Now to make the custard: Mix custard powder and sugar.

6

Add a little bit milk and the egg yolk. Mix together.

7

Bring the leftover milk to a boil in a pan

8

Add a little bit of hot milk in custard/egg yolk mixture, mix together and then add it all to the pan with hot milk.

9

Keep your eyes on the pan and keep stirring the mixture till it's boiling again.

10

Take the pan off the heat right away and pour it out on a cold kitchen bench to cool down a bit.

11

Then put it in a container and set it in the fridge to cool down completely.

12

You'll need about 320 gram of dough for 1 vlaai. Roll out dough slightly bigger than the pie pan (because dough comes up the sides)

13

Transfer it to the greased baking pan using the rolling pin and press the dough into the pie pan.

14

Cover it loosely and let the dough rise for another 30-45 min.

15

Beat the cold custard smooth and pour it in the vlaai base.

16

Preheat the oven to 215 degrees Celsius.

17

To make the crumble: Mix the flour and sugar in a bowl

18

Cut the cold butter into small pieces and add it to the flour.

19

Knead the butter with your fingers into the flour until you get crumbs. Big crumbs, small crumbs, whatever you want.

20

Add crumbs on top of the custard.

21

Bake the vlaai for about 20-25 minutes

22

Let cool slightly before taking it out of the pan

23

Transfer the vlaai to a wire rack to cool completely.