Mix 10g jelly powder with sugar, then add to 1600ml water. Stir until the sugar dissolves, and soak for at least 1 hour to prevent the jelly from weeping.

Warm 200ml water and dissolve the coffee in it. You can filter it through a coffee filter if there are small particles.

Add the sweetened condensed milk to the egg yolks. Whisk until well combined.

Use a mixer to soften the cream cheese, then add the heavy cream and mix well. Gradually add the milk and mix until smooth.

Heat the milk mixture over low heat, stirring constantly. When it starts to bubble, pour it into the egg mixture, stirring continuously to prevent curdling. Strain the mixture through a sieve.

Scoop 500g of the cooked jelly mixture into another pot, keep on the lowest heat. Gradually add the flan mixture to the pot with 500g jelly, stirring continuously.

Add the coffee mixture to the remaining jelly mixture. Stir well and keep on the lowest heat.

You now have two pots: coffee jelly and flan jelly. Keep both pots warm on the lowest heat. Prepare two equal-sized ladles for pouring into the mold. Occasionally stir to prevent the flan from curdling, which would affect the appearance. To speed up setting, place an ice tray underneath the mold.

Pour the coffee jelly into the mold first, and as soon as it sets slightly, quickly pour in the flan layer. Do not wait for it to set completely, or the layers will not adhere and will separate.

Continue layering coffee and flan until all is used. Place the mold in the refrigerator for a few hours to set completely.

Make a few glasses of iced coffee and slice the jelly to enjoy!

Voilà! 🤓

It's an incredibly delicious dessert!

Here's a picture of my mold for those who like a bit of flair like me! 🤓

Here's a picture of the jelly powder package!