Recipe: Delicious Layered coffee cheese flan jelly

Layered coffee cheese flan jelly. The 'flan' part of the Coffee Flan Jelly is similar to Crème Caramel, a French custard pudding (for recipe, check out this link here). I only added a bit of cream cheese to bring some tanginess to the dish. I am aware of some concerns about using raw eggs in custard recipes.

A great dessert for coffee lovers! Coffee Jelly Flan is a combination of coffee jelly and flan jelly or gulaman with leche flan. Not so sweet and so tasty! You can have Layered coffee cheese flan jelly using 12 ingredients and 17 steps. Here is how you cook that.

Ingredients of Layered coffee cheese flan jelly

1. You need of A. Flan.
2. You need 200 g of whipping cream (room temperature).
3. You need 100 g of cream cheese (room temperature).
4. It's 200 ml of milk.
5. It's 100 g of condensed milk.
6. You need 5 of egg yolks.
7. Prepare of B. Jelly.
8. Prepare 10 g of jelly powder (not agar powder).
9. Prepare 6 g of instant coffee powder(good coffee gives good flavor to the jelly).
10. It's 1800 ml of drinking water(divide in 2 portions: 1600ml and 200ml).
11. You need 250 g of sugar.
12. You need C. of Silicone bundt or rectangular mold for your choice.

Best served with a cup of iced milk coffee! #mycookbook. The Coffee Flan Agar Jelly is cool, refreshing and has just the right amount of sweetness. Strawberry Jelly ala Strawberry Panna Cotta. This smooth cream cheese flan topped with a golden brown caramel is an elegant dessert that can be baked and chilled until serving.

Layered coffee cheese flan jelly step by step

1. Mixing jelly powder with sugar..
2. Add 1600ml water. Sir then soak at least 1h. This helps the jelly better texture and prevent jelly from getting watery later..
3. Microwave 200ml water in 40”. Stir in coffee powder. Set aside..
4. Put condensed milk into egg yolks. Mix well. Set aside..
5. Beat cream cheese until soft. Add whipping cream, beat 30” then add milk. Beat well. Set aside..
6. Cook milk (using hand whisk to stir constantly till you see convection current starting to appear at the bottom of the milk (about 80oC). Turn off heat. Pouring in to egg batter, stirring constantly. Sieve it. (**).
7. Boiling jelly mixture on high heat. Reduce low heat..
8. Pouring 500ml jelly mixture into another pan. Keeping low heat. Add flan batter (**). Stirring evenly..
9. Pouring coffee mixture in to left jelly mixture. Keeping low heat..
10. At last we have 2 pans: coffee and flan jelly. Always keeping hot on a warm cooker. Stir regularly to prevent jelly from solidifying..
11. Make jelly layers: Put molds for the jelly in to a large tray. Add ice into the tray. Add cold water. Iced water helps jelly to set faster or we can chill moulds 2h-3h in advance. Mix well before pouring the 1st layer coffee of jelly. If the mold floats, put something heavy on it. Wait 1-2 minutes for the jelly to set but not get firm completely. Jelly is tacky but doesn’t stick to fingers..
12. Gently pour 1 layer of flan into the mold. Wait 1 -2 more minutes for the flan jelly to set then repeat with other layers of jelly. Don’t move or shake the moulds, otherwise the jelly layers won’t be flat and equal..
13. Note: Stir jelly well before pouring a new layer. Pouring warm jelly makes the layers stick to each other better. Remove bubbles in the jelly if any. Using any kind of molds for your choice..
14. Once done, let the jelly cool down then put the molds into the fridge at least 1h until the jelly is firm completely. (2h-3h) Easier with silicone mold..
15. Once the jelly sets completely, take it out. Cut into small pieces..
16. Keep the jelly in the fridge. Use within 1 -2 days..
17. Best served wih iced milk coffee..

All Reviews for Flan de Queso (Cream Cheese Flan). Coffee Jelly Flan is a combination of coffee jelly and flan jelly or gulaman with leche flan. PRICES OF INGREDIENTS ARE AT THE BOTTOM OF THIS PAGE Please subscribe to my channel thexvid.com/user/SarapChannelfeatured Please don't for. Coffee jelly is a jelly dessert flavored made from black coffee and gelatin. Once common in British and American cookbooks, it now most common in Japan, where it can be found in most restaurants and convenience stores.