Rau Cau Flan – Rainbow Flan Dessert

Ingredients

• 1 cup sugar (For the flan caramel)
• 0.25 cup water (For the flan caramel)
• 3 eggs (The source also gives the alternative of 5 egg yolks)
• 1 can sweetened condensed milk (Can size not specified in the source; nutrition estimated using a standard 14 oz can)
• 1 can evaporated milk (Can size not specified in the source; nutrition estimated using a standard 12 oz can)
• 1 tsp vanilla extract
• 1 cup water (For the pandan layer)
• 2 tbsp sugar (For the pandan layer)
• 0.5 tsp pandan extract (For the pandan layer)
• 0.5 tsp green food coloring (For the pandan layer)
• 1 tsp agar (For the pandan layer)
• 1 cup coconut milk (For the coconut layer)
• 2 tbsp sugar (For the coconut layer)
• salt (1 pinch, for the coconut layer)
• 1 tsp agar (For the coconut layer)
• 1 cup water (For the coffee layer)
• 2 packets instant coffee (Small packets; packet weight not specified)
• 1 tbsp sugar (For the coffee layer)
• 1 tbsp cream or milk (For the coffee layer)
• 1 tsp agar (For the coffee layer)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Heat a pot of water for the water bath.

2. 2

   In a saucepan, caramelize the sugar and 1/4 cup water until golden brown. Pour the caramel into a round 9-inch pan or several ramekins, tilting the pan to coat the bottom evenly. Set aside until the caramel cools and crystallizes.

3. 3

   In a large bowl, beat the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth. Avoid incorporating too much air.

4. 4

   Strain the flan mixture through a strainer lined with clean cheesecloth or pantyhose. Let the strained mixture sit for at least 15 minutes.

5. 5

   Gently pour the flan mixture over the crystallized caramel. Cover the pan with foil and place it in a roasting pan.

6. 6

   Carefully pour boiling water into the roasting pan until it reaches at least three-quarters of the way up the flan pan. Bake until the flan is set, about 60 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Allow the flan to cool completely. The flan may be prepared up to 1 day in advance.

8. 8

   For the pandan layer, combine the water, sugar, pandan extract, green food coloring, and agar in a medium saucepan. Heat until the agar dissolves and the mixture reaches a gentle boil.

9. 9

   Remove the pandan mixture from the heat and carefully ladle it over the cooled flan. Refrigerate until the layer cools and begins to set.

10. 10

    For the coconut layer, heat the coconut milk, sugar, salt, and agar in a medium saucepan until the agar dissolves and the mixture reaches a gentle boil.

11. 11

    Carefully pour the coconut mixture over the pandan layer. Before pouring, test the pandan layer with a fingertip: it should be firm but still slightly sticky, not completely set.

12. 12

    Prepare the coffee layer by heating the water, instant coffee, sugar, cream or milk, and agar until the agar dissolves and the mixture reaches a gentle boil.

13. 13

    When the coconut layer is firm but still slightly sticky, carefully pour the coffee mixture over it. Refrigerate until all three agar layers have set and the dessert is completely cooled.

14. 14

    Run a butter knife around the edges of the dessert to loosen it. Invert it onto a serving plate and serve chilled.

Notes

The source does not specify the exact chilling time for each agar layer; wait until each layer is firm but still slightly sticky before adding the next. The post also mentions optional candied tangerines: peel tangerines and cook them in equal parts water and sugar until the skin becomes translucent. A favorite flan recipe may be substituted for the flan component.

Nutrition per serving

• dessert
• Vietnamese-inspired
• agar-agar
• flan
• layered dessert
• baked
• chilled
• make-ahead