Thạch Rau Câu Flan Cà Phê (Vietnamese Coffee Flan Jelly)

Flan Layers

1. Lightly whisk the egg yolks.
2. In a separate bowl, soften the cheese by mixing it with the condensed milk. Add the whole milk and heat the mixture until it just begins to simmer.
3. Slowly pour the warm milk mixture into the egg yolks, whisking continuously.
4. Strain to remove any lumps for a silky texture.
5. Cook the strained mixture over low heat, stirring constantly until it begins to thicken.
6. If it curdles, simply strain it once more to achieve a smooth consistency.

Coffee Layers

1. Brew the coffee, then add hot water and sugar. Mix well.

Agar Agar Mixture

1. Soak the agar agar powder in water for 30 minutes to 1 hour.
2. Stir in granulated sugar and a pinch of salt.
3. Cook over medium heat, whisking constantly, until the mixture reaches a boil and the agar agar powder has fully dissolved.

Assemble & Enjoy

1. Split the agar agar mixture into two equal portions: one for the coffee mixture and the other for the flan mixture. Keep both mixtures warm by either placing them on the stove on the lowest heat or using a hot water bath.
2. Use the same cup to measure and pour each layer. The thicker the layer, the fewer layers you’ll have.
3. Pour the first layer of coffee mixture into your container, spreading it evenly. Let it cool slightly (you can speed up the process by placing it in front of a fan).
4. Once the coffee layer has set (it won’t stick to your finger when touched), gently pour the flan layer. You can place a spatula under the spoon to minimize splashing. Use the spoon to spread it evenly.
5. Repeat the process with the remaining mixtures until all layers are poured.
6. Let the agar agar cool and fully set, then place it in the fridge for a few hours to chill before serving.