Rau Cau Flan Rainbow Flan Dessert Recipe

I absolutely adore this recipe because it transforms a classic flan into a vibrant, colorful masterpiece that always impresses my friends at gatherings. The combination of creamy textures and playful rainbow layers makes both my taste buds and Instagram feed light up with joy!

I adore crafting eye-catching sweets, and my Rau Cau Flan Rainbow Flan is a real crowd-pleaser. Comprised of 5 large eggs, a can of sweetened condensed milk, and 1/4 cup of agar agar powder, it’s a dish that is definitely not low in protein and calcium.

And I think a judicious use of food coloring gives the dish a certain gaiety!

Ingredients

Eggs: A protein-rich food, supplying structure.

Sugar, in its crystal form, is used in a few ways in baking.

It sweetens, of course, but it also makes things taste good by contributing to browning—the Maillard reaction and caramelization, to be specific.

Condensed Sweet Milk: Creamy consistency; amplifies sugariness.

Evaporated milk is a rich creamy ingredient.

When blended with the other ingredients in this dip, it adds a smooth texture and an abundance of flavor.

Agar Agar Powder: Substitute for gelatin from animals; used for firming; made from plants.

Extract of vanilla bean: Supplies aromatic flavor, boosts taste.

Ingredient Quantities

• 5 large eggs
• 1 cup granulated sugar
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 teaspoon vanilla extract
• 1 cup hot water
• 1/4 cup agar agar powder
• 1/4 cup sugar (for caramel)
• Food coloring (red, green, blue, yellow)

Instructions

1. The oven should be preheated to 350°F (175°C). In a saucepan, melt 1/4 cup sugar over medium heat until golden brown. Pour it immediately into a 9-inch round baking dish, tilting it to coat the bottom evenly.

2. In a substantial mixing bowl, combine the eggs and 1 cup sugar while whisking. Ensure the ingredients are completely amalgamated. Proceed to add the condensed milk, evaporated milk, and the vanilla extract. Stir everything until you achieve a smooth consistency.

3. In another bowl, mix the agar agar powder with 1 cup of hot water, beating it well until it is totally clear and dissolved.

4. Evenly distribute the agar-agar mixture into four bowls. Add a few drops of distinct food coloring to each bowl to create bright, bold shades of red, green, blue, and yellow (the colors of the rainbow).

5. Take each colored agar-agar mixture and add it to the egg and milk mixture. Fold it in slowly, while stirring gently, so that it is well combined and the color is even throughout.

6. Pour the colored mixtures slowly and in layers over the baking dish’s caramel layer, making sure to smooth over the surface of the mixtures every time before moving on to the next color.

7. Put the baking dish into a larger baking pan. Pour hot water into the larger pan until it is halfway up the sides of the baking dish. This is your water bath.

8. Preheat the oven and bake for approximately 50 to 60 minutes. A knife inserted in the center should come out clean when it is done.

9. Take the flan out of the oven and allow it to cool to room temperature. After it has fully cooled, place it in the refrigerator for at least four hours or overnight. This cooling and refrigerating step allows the flan to finish setting.

10. To serve, use a knife to carefully run around the edges of the flan to loosen it. Invert it onto a serving plate, slice, and enjoy your Technicolor dessert!

Equipment Needed

1. Oven
2. Saucepan
3. 9-inch round baking dish
4. Substantial mixing bowl
5. Whisk
6. Spoon or spatula for stirring
7. Four small bowls (for colored agar mixtures)
8. Larger baking pan (for water bath)
9. Measuring cups
10. Measuring spoons
11. Knife (for testing doneness and loosening edges)
12. Serving plate

FAQ

• Q: Can I use gelatin instead of agar agar powder?A: This dessert is best made with agar agar, which is a plant-based gelling agent. It sets firmer than gelatin, which means you get a nice, steady structure for the layers—especially for a dessert like this where we are stacking layers on top of one another.
• Q: How can I ensure smooth layers without mixing colors?1. Allow each layer to cool slightly until set before adding the next layer.

  2. Prevent colors from blending by adding the next layer only after the previous layer has set.

  3. Allow ample time between each layer for it to cool and set fully before moving on to the next.

• Q: Is there a substitute for sweetened condensed milk?A: You can make your own by cooking milk and sugar until it’s thick, but using store-bought assures consistent results.
• Q: How do I prevent the flan from sticking to the mold?A: Make sure the caramel evenly coats the bottom and sides of the mold, creating a smooth surface that will release the flan when it’s done.
• Q: Can I adjust the sweetness level?Yes, but with caution. Reduce the sugar in the flan mix slightly, being careful, for too much reduction could affect the texture.
• Q: Why should I use large eggs?A: The right balance of liquid and richness is provided by large eggs, which is crucial for the texture of the custard.
• Q: How long does it take for each layer to set?Typically, each layer takes about 20-30 minutes to set in the refrigerator before the next layer is added.

Substitutions and Variations

To substitute for granulated sugar, use the same amount of coconut sugar or honey. Both of these finely textured sweeteners can be used to complement a variety of recipes that call for granulated sugar.
If you require sweetened condensed milk, you can substitute with equal parts coconut milk mixed with sugar. For this purpose, mix about 1 cup of sugar with every 1 cup of coconut milk to match the flavor and consistency of sweetened condensed milk.
To make evaporated milk from whole milk or half-and-half: Use an equal amount of either whole milk or half-and-half. The first yield will provide a slightly different consistency and flavor profile compared to regular evaporated milk from the store.
For vanilla extract: Use an equal amount of almond extract for a nutty flavor, or maple syrup for a slightly more syrupy sweetness.

Pro Tips

1. Caramel Perfection When melting the sugar for the caramel, make sure to watch it closely as it can burn quickly once it starts to brown. Stir gently and remove from heat as soon as it reaches a golden amber color to prevent a bitter taste. Work fast to coat the baking dish evenly while it’s still liquid.

2. Smooth Egg Mixture For a well-integrated flan mixture, ensure the eggs are at room temperature before whisking. This helps them blend more smoothly with the condensed milk and evaporated milk, resulting in a creamy texture. Strain the mixture before adding the agar-agar to catch any unincorporated egg bits for an extra smooth consistency.

3. Agar-Agar Dissolution To ensure a clear and fully dissolved agar-agar mixture, whisk it in hot water thoroughly. Using boiling water and stirring continuously until completely dissolved guarantees the agar won’t clump in the flan.

4. Layering Technique Pour each colored layer gently over a spoon turned upside down held just above the previous layer. This minimizes mixing of colors and helps achieve clean, distinct layers for a stunning visual presentation once the flan is sliced.

5. Water Bath Consistency To maintain an even baking temperature and prevent cracking, check the water level in the outer pan during baking. Add more hot water as needed to keep it about halfway up the sides of the inner dish, ensuring even cooking and a smooth texture.