Ingredients

Milky Ice

2 cans, 410ml Angel Evaporada

1 can, 410ml water

1 can, 380g Angel Condensada

Salted Egg Cream

4 large egg yolks, beaten

1 cup Angel Condensada

1 cupsalted egg yolk, mashed

1 cup Angel Evaporada

1 pack, 250ml Angel All Purpose Creamer

yellow food coloring, optional

1 cup macapuno strings

1 cup minatmis na saging na saba

1 cup nata de coco

prepared or store bought ube halaya

prepared or store bought leche flan

salted egg sliced for garnish

Procedure

1. Make ahead: In a bowl, combine Angel Evaporada, water, and Angel Condensada. Mix well, then pour the milky mixture into ice bags and freeze for at least 48 hours.

2. Make ahead: In a saucepan, combine the egg yolks and 1 cup Angel Condensada. Cook over medium heat for 10 minutes, stirring occasionally and scraping the sides, until thickened. Add the salted egg and mix until smooth and creamy. Stir in 1 cup Angel Evaporada, mix well, then remove from heat. Fold in Angel All-Purpose Creamer and a few drops of food coloring. Set aside to cool.

3. To assemble, fill a tall glass with macapuno strings, minatamis na saging, nata de coco, and a few spoonfuls of the salted egg cream.

4. Shave the frozen milky ice using an ice crusher, then fill the prepared glass with the shaved ice. Top with a spoonful of ube halaya and a slice of leche flan.

5. Garnish the halo-halo with additional slices of salted egg. Serve and enjoy!