The Maastricht favourite: a thin yeast dough base, a layer of creamy yellow custard and a generous blanket of butter crumbs. Simple, but woe betide you if the proportions aren’t right.
Grummelevlaoj (Limburg crumble vlaai)
Region: Limburg
Grummelevlaoj (Limburg crumble vlaai)
Region: Limburg
Method
01
Make the yellow custard
Stir the custard powder, egg yolks and a splash of the cold milk to a smooth slurry. Bring the rest of the milk to the boil with the sugar and vanilla sugar. Stir in the slurry and simmer gently for 1–2 minutes, stirring, until a thick custard. Cover with cling film on the surface and leave to cool to lukewarm.
02
Make the crumbs
Rub the flour, caster sugar, vanilla sugar, salt and the cold butter together with your fingertips to coarse crumbs. Don't knead further; they must stay crumbs, not dough. Set aside cold.
03
Fill and bake
Preheat the oven to 180 °C. Spread the yellow custard over the dough base and sprinkle generously and evenly with the crumbs. Bake for 30–35 minutes until golden brown and cooked.
04
Cool
Leave to cool for at least an hour so the custard sets.
Tips & notes
If you like, dust the cooled vlaai with icing sugar. For the Maastricht way: a thick slice, a good cup of coffee, and no fussing about calories. Keep the vlaai with custard covered in the fridge for a maximum of 2 days; it also freezes well.
Variations
- Add cinnamon to the crumbs for a spicier accent.
- Replace custard powder with vanilla pudding powder as an alternative.
Contains:
Gluten
Eggs
Milk
Serve with
- Basic Limburg vlaai dough
- Cherry vlaai
- Plum vlaai
| Calories | 3372 kcal |
|---|---|
| Protein | 47 g |
| Carbohydrates | 500 g |
| Fat | 134 g |
| Fibre | 7 g |
Estimated values, calculated from standard nutritional values per ingredient.
