Vla vs. Custard — What's the Difference?

Vla originated in the Netherlands, serving as a beloved dessert with a smooth, pourable texture, often flavored with vanilla, chocolate, or fruits. It's consumed cold and is especially popular for its creamy taste and versatility in Dutch cuisine. On the other hand, custard is known for its thicker consistency and is a key ingredient in many desserts worldwide, such as pies, pastries, and puddings. It's typically made with eggs, sugar, and milk or cream, thickened by the coagulation of egg proteins during cooking.

While vla is traditionally served as a stand-alone dessert or as a side, often found in cartons similar to milk and consumed directly or as a topping, custard is used both as a filling for desserts like éclairs and fruit tarts, and as a standalone dessert. This highlights the functional versatility of custard in culinary applications compared to the more singular serving suggestion for vla.

The preparation of vla is quite straightforward, involving heating milk and adding sugar, flavors, and a thickening agent like cornstarch, resulting in a dessert that is easily pourable. Custard, however, requires a careful cooking process to avoid curdling, often involving tempering eggs with hot milk and then cooking the mixture gently to achieve the desired thickness.

Vla tends to be available in a variety of flavors, including but not limited to vanilla, chocolate, and fruits, reflecting its role as a versatile dessert option. Custard, while also flavored, is traditionally associated with vanilla but can be adapted to include a range of flavors depending on the recipe and dessert it is being used for.

From a nutritional standpoint, both vla and custard can vary widely in their content based on the specific ingredients used. However, vla is generally considered to be a lighter option due to its thinner consistency and potentially lower fat content, whereas custard, with its egg-based richness, might offer a more indulgent experience.