Vla from Netherlands Antilles

Measure out the custard powder into a small bowl and mix it with a few tablespoons of cold milk to form a smooth, lump-free paste.

Pour the remaining milk into a medium saucepan and add the vanilla, then heat over medium flame until the milk just begins to simmer.

Add sugar to the hot milk and stir gently until it has fully dissolved.

Slowly pour the custard powder paste into the hot sweetened milk while stirring constantly to prevent lumps from forming.

Continue to cook the mixture over medium-low heat, stirring continuously, until the custard thickens to a smooth, pourable consistency.

Remove the saucepan from the heat and pour the vla through a fine mesh strainer into a clean bowl or individual serving cups to ensure a perfectly smooth texture.

Allow the vla to cool slightly at room temperature, then press a sheet of plastic wrap directly onto the surface to prevent a skin from forming.

Refrigerate the vla until fully chilled and set, then serve cold as a dessert or a topping for other sweets.