INGREDIENTS

Pastry Cream
2 egg yolks
half can Angel Condensada
½ cup Angel Evaporada
1 tbsp all-purpose flour
Cake Base
4 egg yolks
1/3 cup sugar
¼ cup vegetable oil
1/3 cup Angel Evaporada
1 tsp vanilla extract
1 1⁄8 cup cake flour
1 tsp baking powder
½ tsp salt
4 egg whites
½ tsp white vinegar
1/3 cup sugar
Chocolate Ganache
½ cup Angel All Purpose Creamer
½ cup semi-sweet chocolate chips

 

PROCEDURE

  1. In a saucepan, place 2 egg yolks, half can Angel Condensada, ½ cup Angel Evaporada and all-purpose flour in a saucepan. Whisk until no trace of flour is visible. Cook mixture in medium high heat while whisking continuously until thick. Strain mixture using a fine strainer into a heatproof bowl. Cover with plastic wrap directly on the pastry cream mixture. Let cool completely at room temperature.
  2. In a bowl, combine 4 egg yolks, sugar, vegetable oil, 1/3 cup Angel Evaporada and vanilla extract. Whisk until combined. In another bowl, sift cake flour, baking powder and salt and mixture into the egg mixture mix until combined.
  3. In a clean and dry bowl, add egg whites, white vinegar and sugar. Whip using an electric hand until stiff. Gently fold egg whites into the batter.
  4. Line 2 square baking pan with parchment paper. Add gently pour cake batter into the pan and bake in a preheated oven at 340 degrees Fahrenheit for 35-40 minutes or until toothpick comes out clean when inserted. Let it cool down completely.
  5. Place cake in a serving dish or pan and spread pastry cream on top evenly. Let it chill in the fridge for 30 minutes.
  6. To make the ganache, heat Angel All Purpose Creamer in a saucepan until it simmers. Remove from heat and add semi-sweet chocolate. Mix until chocolate is totally melted. Let cool.
  7. Pour the ganache on top of the cake and tilt to coat evenly. Chill cake for 3 to 6 hours.
  8. Serve and enjoy.

      9. INGREDIENTS

      1 tbsp instant coffee powder
      1 tbsp cocoa powder
      3 tbsp hot water
      3 tbsp Angel Condensada
      1 cup Angel Evaporada
      ½ cup Angel All Purpose Creamer, chilled
      1 tsp vanilla extract
      2 cups ice cubes
      2 tbsp chocolate syrup

       

      PROCEDURE

      1. In a cup, combine instant coffee powder, cocoa powder and 3 Tablespoons hot water. Mix until completely dissolved.
      2. Using a blender, add coffee mixture, Angel Condensada, Angel Evaporada, Angel All Purpose Creamer, vanilla extract, and ice cubes. Blend until smooth.
      3. Drizzle your serving glass with chocolate syrup around and slowly pour mocha shake mixture. Serve immediately.

      INGREDIENTS

      1 can Angel Condensada
      1 can Angel All-Purpose Creamer
      6 egg yolks
      5 tbsp granulated sugar
      1 cup chopped toasted peanuts
      1 cup crushed Chocnut

       

      PROCEDURE

      1. Take six 120ml jars and wash them thoroughly with dishwashing liquid.
      2. Submerge jars in a pot filled with water and boil for at least ten minutes to completely sterilize jars. Do this to the lids as well. Once done, using gloves remove the jars and lids from the pot and air dry. Set aside.
      3. In a saucepan over medium heat boil Angel Condensada, Angel All-Purpose creamer, egg yolks, and granulated sugar. Constantly stir with a wooden spoon until the mixture has thickened. Set aside for a bit.
      4. Melt the dark chocolate in a bowl over a pot set on medium-high heat. Remove from heat when chocolate has completely melted.
      5. Mix the melted chocolate over the milk mixture until everything is well blended.
      6. Add in the toasted peanuts and mix well. Remove from heat and let the chocolate spread cool a bit.
      7. Prepare a piping bag by putting it in a tall glass with the piping bag opening folded over the mouth of the glass. Carefully pour the chocolate spread into the piping bag. This is to ensure a clean transfer of spread into the storage jars. Do this in batches in case the spread does not fit all in the piping bag.
      8. Cut the piping bag by its front tip and carefully pour in the contents over the sterilized storage jars.
      9. Once done let the spread cool completely before adding in the crushed Chocnut. Close with the lid and chill for at least two hours before consuming or giving it away as a present. Shelf life of Dark Chocnut Holiday Spread is about five days.

      INGREDIENTS

      Vanilla Ice Cream
      4 cups ANGEL All-purpose cream, chilled
      1 can ANGEL Condensada
      1 tsp vanilla extract
      Cookies
      1⁄2 cup salted butter
      1⁄4 cup white sugar
      1/3 cup brown sugar
      1 piece large egg
      1⁄2 tsp vanilla extract
      1 cup all-purpose flour
      1⁄2 tsp salt
      1⁄2 tsp baking soda
      1 cup semi-sweet chocolate chips
      1 cup crushed salt potato chips
      Chocolate Shell
      1⁄2 cup chocolate chips
      21⁄2 tbsp coconut oil

       

      PROCEDURE

      1. Make ice cream. Chill your bowl, whisk, and cream in the fridge/freezer for 20 minutes. Whisk the all purpose cream until soft peaks.
      2. Add the ANGEL CONDENSADA and vanilla extract then mix until well combined.
      3. Transfer to a container and cover with plastic wrap, with the wrap touching the top of the ice cream. Cover and leave to freeze for about 3-4 hours.
      4. Make cookies. Preheat the oven to 180 degrees Celsius. In a bowl, cream both sugars and melted butter until pale and creamy, about 5 minutes.
      5. Add the egg and vanilla and mix well. Add the flour, salt, and baking soda then mix until just combined.
      6. Add the chocolate chips and potato chips and fold until everything is evenly distributed and well incorporated into the cookie dough.
      7. Divide the cookie dough into 2-tablespoon portions and shape into balls.
      8. Place the cookies onto a baking sheet lined with parchment paper, leaving about 1 1⁄2 inch spaces in between each cookie.
      9. Bake for 8 – 10 minutes. Let cool then keep chilled.
      10. Make chocolate shells. In a bowl over a pot of simmering water, melt the chocolate chips with the coconut oil together until smooth. Keep warm.

          11. INGREDIENTS

          10 packs store-bought chocolate fudge bar
          200 grams chopped milk chocolate
          as needed cocoa powder for dusting
          Coffee Syrup
          ¼ cup granulated sugar
          1 tsp instant coffee granules
          ¼ cup water
          Chocolate Pudding
          4 tbsp cocoa powder
          4 tbsp cornstarch
          ¼ cup sugar
          ¼ teaspoon salt
          1-410 ml Angel Evaporada.
          ½ cup Angel All Purpose Creamer

           

          PROCEDURE

          1. Divide fudge bars into 2 aluminum pans. Press it down until it covers the bottom of the pan. Cover and set aside.
          2. To make coffee syrup, combine sugar, coffee and water in a small pot. Simmer until thick. Transfer into a bowl to cool. Set aside until ready to use.
          3. To make the chocolate pudding. Combine cocoa powder, cornstarch, and salt. Strain to remove lumps.
          4. In a pot, add Angel Evaporada and cocoa-cornstarch mixture. Bring to a quick boil. Mix while stirring continuously to avoid lumps. Continue cooking until the pudding mixture is thick. When done, transfer pudding mixture into a glass bowl and cover with a plastic wrap directly into the mixture. Set aside to cool.
          5. To assemble. Press down fudge bars on the aluminum pans, brush and soak with coffee syrup. Divide chocolate pudding mixture into the pans. Tap pans to remove bubbles. Chill for at least 2 hours.
          6. Melt dark chocolate using a double boiler or microwave for 10 seconds. Let cool for a few minutes and spread on top of the pudding mixture. Dust top generously with cocoa powder. Cover pans and freeze for 6 hours or best overnight.
          7. Serve chocolate dream cakes cold.

              8. INGREDIENTS

              500 grams strawberries, hulled and sliced
              1 tbsp sugar
              2 tsp lemon zest
              1 (8-ounce) cream cheese
              1-370 ml Angel All Purpose Creamer, chilled
              ¾ cup Angel Condensada
              2 tsp vanilla extract
              2 loaves store-bought frozen butter pound cake, thawed and sliced thick or cubed
              1 cup canned blueberry topping
              1 cup fresh blueberries, optional
              10 500ml containers

               

              PROCEDURE

              1. Combine strawberries and granulated sugar in a small bowl. Set aside for about 10 minutes to allow the sugar to dissolve.
              2. Using a stand or hand mixer, beat cream cheese, Angel All Purpose Creamer and Angel Condensada until smooth. Add vanilla extract and Angel Evaporada mix well.
              3. Layer of butter cake followed by a dollop of cream mixture to each container, top with blueberry topping, fresh blueberries, and a layer of strawberries. Add another layer of butter cake and more cream mixture. Top with more strawberry blueberries.
              4. Refrigerate the trifles for at least 4 to 6 hours hours or overnight before serving.

              INGREDIENTS

              – 10 cups cubed stale cinnamon brioche bread or (loaf bread, French bread, brioche, croissant etc.)
              – ½ cup melted butter
              – 2 egg yolks
              – 1 egg
              – 1-410 ml Angel Evaporada
              – 1-380 grans Angel Condensada
              – 1 tsp lemon zest
              – 1 tsp vanilla extrac
              – ½ tsp salt
              Easy Vanilla Sauce – optional
              – 1-410ml Angel Evaporada
              – 1 cup Angel All Purpose Creamer
              – 2 tsp vanilla extract
              – 3 large egg yolks
              – 2 tbsp sugar

               

              PROCEDURE

              1. Heat the oven to 350F. In a medium bowl, whisk together Angel Evaporada, Angel Condensada, eggs, vanilla, lemon zest and salt until the mixture is smooth. Set aside.
              2. Spread your bread chunks out evenly and in a mostly single layer in your baking dish or dishes. Drizzle with melted butter. Toast in the oven until golden in color. Set aside to cool.
              3. Pour custard mixture over bread but don’t cover bread completely. Pour only enough in to come up about 3/4 of the way so that the top of the bread is exposed. Allow to sit 15 minutes, adding more of the custard mixture as the bread soaks it up, again, no higher than 3/4 of the way up.
              4. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from the water bath and let sit for 5 to 10 minutes before serving. Serve warm and pour prepared vanilla sauce.

              EASY VANILL SAUCE (MAKE AHEAD)

              1. Place the milk, cream in a small saucepan. Heat the mixture on medium low heat, until small bubbles begin to appear around the edges and wisps of steam are rising from the surface.
              2. In a medium mixing bowl, whisk the yolks and sugar together.
              3. In a slow, steady stream, pour the hot liquid over the yolk mixture, while whisking. When all the liquid has been added, transfer the custard back to the pot and place over low heat, add vanilla while whisking constantly.
              4. Gently cook until the custard has thickened slightly (it should coat the back of a spoon), about 5 minutes. (Sauce will become thicker as it cools).
              5. Remove from the heat and pour the sauce through a fine mesh strainer, into a bowl. Place the bowl into a larger bowl filled with ice water, to chill. Keep the sauce refrigerated until ready to serve.

              INGREDIENTS

              ½ cup sugar
              2 tbsp butter
              1-410 ml Angel Kremdensada, room temperature
              ¼ tsp salt
              2-380ml Angel All Purpose Creamer, chilled overnight
              1-200g pack graham cracker crumbs
              1 tbsp sugar
              1 cup softened butter
              3 to 4 large bananas sliced
              1 9-inch pie pan
              shaved dark chocolate

               

              PROCEDURE

              1. Melt sugar in a saucepan over low heat until it turns into a golden brown color.
              2. Turn off heat and add butter. Quickly stir using a non-stick spatula or wooden spoon. Add Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. Continue cooking until thick. You can tell if done when the sauce covers the back of your spoon. Let cool and set aside. Transfer to a squeeze bottle if you like.
              3. Place chilled Angel All Purpose Creamer into a bowl. Beat with a hand mixer or a wire whisk until peaks form. Set aside, keeping it chilled in the refrigerator until use.
              4. Mix graham cracker crumbs with softened butter, sugar and divide and press mixture into mini pie pans. Spread toffee on the crust. Add bananas and layer on top of toffee.
              5. Drizzle remaining toffee over bananas, spreading evenly. Spread whipped cream on top of toffee and bananas or pipe using a pastry bag with a decorative tip.
              6. Garnish with shaved chocolate and more toffee on top.

                  7. INGREDIENTS

                  1 – 370ml Angel All-Purpose Creamer, chilled overnight
                  ½ cup Angel Condensada, chilled
                  1 nut buko, juice and meat separated
                  1 – 565g canned lychee, drained and cut in wedges

                   

                  PROCEDURE

                  1. Slice the meat into strips and add about 2/3 cup juice.
                  2. Press this and strain the liquid out.
                  3. Mix with the chilled condensada.
                  4. Whip the Angel All Purpose Creamer and add in the pressed buko juice and condensed milk.
                  5. Freeze for 30 minutes.
                  6. Fold in the buko strips and the lychee wedges.
                  7. Freeze overnight.

                  INGREDIENTS

                  Chocolate Panna Cotta
                  – 1 – 410ml Angel Evaporada
                  – ⅔ cup Angel Condensada
                  – ½ cup unsweetened cocoa powder
                  – 2 cups water
                  – 5 tsp gelatin
                  Cream Panna Cotta
                  – 1 – 370ml Angel All-Purpose Creamer
                  – ⅔ cup Angel Condensada
                  – 1 cup water
                  – 3 tsp gelatin

                   

                  PROCEDURE

                  1. Make the chocolate panna cotta first. Pour the water in a sauce pot. Sprinkle the 5 teaspoons of gelatin over the water. Let the gelatin bloom for 2-3 minutes. Heat the pot until it simmers and completely dissolves the gelatin.
                  2. Add the unsweetened cocoa powder, Angel Evaporada and Angel Condensada. Whisk until no lumps appear. Pour and divide this mixture over 10 250 ml containers. A portion is about ½ cup or 100ml. Set this for about 30-40 minutes in the chiller.
                  3. Make the cream panna cotta next. In another pot, pour in the water and sprinkle 3 teaspoons of gelatin. Let the gelatin bloom for 2-3 minutes. Heat the pot until it simmers and completely dissolves the gelatin.
                  4. Add the Angel All Purpose Creamer and Angel Condensada. Stir and let simmer for 2 – 3minutes. Let this cool slightly before using.
                  5. Take the semi-set chocolate panna cotta out of the ref and carefully pour 1/3 cup of cream panna cotta over it. Do this for the rest of the mixture. Be careful and test the chocolate panna cotta has slightly set (top has already formed a skin) this will act as a barrier and will ensure that the cream and chocolate do not mix
                  6. Put in the chiller overnight to set.
                  7. Serve chilled.