INGREDIENTS

½ cup water
½ cup brown sugar
1 tbsp water
1 tsp cornstarch
1 – 370ml Angel All Purpose Creamer, chilled overnight
¼ cup Angel Condensada, chilled overnight
1 cup cooked tapioca black pearls
¼ cup brown sugar

 

PROCEDURE

  1. In a sauce pot, combine ½ cup water and brown sugar. Bring to a quick boil while stirring continuously until thick. Make sure not to burn your sugar. Turn of heat.
  2. In a small bowl, combine 1 Tablespoon water and cornstarch. Stir to make a slurry. Pour mix to the brown sugar mixture. Turn on heat quickly stir until thick for about 2 minutes. Turn of heat, set aside to cool.
  3. In a cold mixing bowl, pour Angel All Purpose creamer and condensada. Beat mixture using a electric hand mixer or wire whisk until soft and fluffy. Slowly swirl brown sugar syrup using a fork or barbecue stick.
  4. Transfer ice cream mixture in a loaf pan or plastic container. Cover with plastic wrap and freeze overnight.
  5. Place ½ brown sugar in a pan. Melt sugar until it turns into syrup. Toss in cooked black pearls, mix until pearls are coated with syrup. Set aside to cool.
  6. To serve, scoop ice cream into cups and top with brown sugar pearls before serving.

INGREDIENTS

1 – 370ml Angel All Purpose Creamer, chilled
¾ cup Angel Condensada, chilled
3 tbsp calamansi juice
54 pieces round salted crackers
2 tsp calamansi zest

 

PROCEDURE

  1. Beat Angel All-Purpose Creamer and Angel Condensada. Transfer in a bowl, add calamansi juice. Beat until fluffy.
  2. Layer cream and biscuit in a 500ml rectangular microwavable container. Make 3 layers of biscuit, finishing off with cream. Sprinkle calamansi zest on top.
  3. Refrigerate for 6 hours or best overnight. Serve cold.

INGREDIENTS

Cake
– ½ cup Angel Evaporada
– 1 tsp powdered coffee
– ½ tsp vanilla extract
– 1 cup all-purpose flour
– ¾ tsp baking soda
– ¼ cup + 2 tbsp cocoa powder (unsweetened)
– 2 large eggs
– ¾ cup + 2 tbsp white sugar
– ½ cup canola oil
– ¼ tsp salt
– 1 – 380ml Angel Condensada de leche, cooked in pressure cooker for 45 – 60 mins

Ganache
– 1 – 370ml Angel All Purpose Creamer
– 1 cup milk chocolate or dark chocolate
Optional cocoa powder for dusting

 

PROCEDURE

  1. Bake the Cake
  2. Grease 3 rectangular tins with shortening. Pre-heat your oven to 350F.
  3. Mix the evaporada, powdered coffee and vanilla in a bowl, set aside.
  4. Sift together the dry ingredients, flour, baking soda and cocoa powder, set aside.
  5. In another bowl, beat eggs and sugar together until sugar crystals dissolve and the mixture turns a light, yellow color. Slowly beat in the canola oil. Add and beat in the salt last.
  6. To the egg mixture, add 1/3 of the flour mixture and beat on low, just until incorporated. Then add ½ the milk mixture. When this is incorporated, add another third of the flour, then the last half of the milk. Finally add in the last third of the flour mixture. Mix just until all ingredients are well.
  7. Pour about 225 g of chocolate batter in one tin, repeat for all. Or if using round cake pans, this could fill 2 6” round pan.
  8. Bake at 350F for 30-40 minutes, best to use baine marie method to avoid doming of cake. If the cake domes, you may need to level the cake before assembly.
  9. Cakes are done, if you insert a toothpick in the very center and it comes out clean, or with some very moist crumbs.
  10. Let the cake cool for assembly.
  11. Make the Ganache
  12. In a microwavable container, pour the entire contents of the Angel All Purpose Creamer. Heat on medium for about 1 – 1 ½ minutes.
  13. Add the chopped chocolate to the warm cream. Mix until the chocolate melts and blends well with the cream. There shouldn’t be any lumps. It should be smooth and creamy. Let is cool.
  14. Assemble
  15. On the completely cooled cakes, spread the dulce de leche on top. Let it settle.
  16. Spread the chocolate ganache on top and let it set overnight in the chiller.
  17. Before serving, you can dust with cocoa powder.

INGREDIENTS

1 – 380grams Angel Condensada
½ tsp vanilla extract
1 cup crushed chocolate cookies
1-200gram pack chocolate grahams
2 – 370ml Angel All-Purpose Creamer
more crushed chocolate cookies – optional

 

PROCEDURE

  1. To Make the ice cream. In a large bowl combine condensada, crushed chocolate cookies and vanilla extract. Then, in a medium bowl using a hand mixer or wire whisk, beat Angel All Purpose Creamer until stiff peaks form. Fold the whipped cream into the condensada milk mixture
  2. Freeze the ice cream. Pour the mixture into the cold loaf pan, place in the freezer and allow it to chill for about 6 hours or until the ice cream is firm enough to scoop
  3. Line a square pan with parchment paper. Arrange a single layer of Graham crackers at the bottom of the pan.
  4. Scoop ice cream on top of the graham crackers and spread evenly into a half-inch thick. Cover with another layer of Graham crackers.
  5. Cover the pan with aluminum foil and place in the freezer for at 6 hours or until completely frozen.
  6. Once it is ready, pull the paper very slightly to just loosen it from the sides and tip it over into a flat surface to remove the ice cream sandwich from the pan. Remove the parchment paper and cut into squares or rectangles. Roll the sides with more crushed cookies and serve.

INGREDIENTS

1 – 370ml Angel All-Purpose Creamer, chilled
½ cup Angel Condensada, chilled
½ cup durian preserve or jam
½ cup bottled sweetened langka, cut into thin strips

 

PROCEDURE

  1. In a cold bowl, add Angel All Purpose Creamer and condensada. Whip on high speed using an electric hand mixer or wire whisk until fluffy.
  2. Gently fold in durian preserve and sweetened langka strips. Mix until combined.
  3. Transfer ice cream into a plastic container with cover. Freeze overnight.
  4. To serve, scoop ice cream in bowls or cones. Serve frozen.

INGREDIENTS

1 – 370ml Angel All-Purpose Creamer, chilled overnight
½ cup Angel Condensada, chilled
1 ½ cup canned pineapple tidbits
1 tsp salt

 

PROCEDURE

  1. In a blender (or using a stick blender) combine condensada, ¾ of pineapple tidbits and salt. Blend until smooth.
  2. Whip the Angel All Purpose Creamer in a bowl until double in volume.
  3. Whip in the pineapple mixture into the whipped cream. Freeze 30 minutes.
  4. Fold in the last ¼ of the pineapple bits.
  5. Freeze overnight.

INGREDIENTS

1 – 370ml Angel Purpose Creamer, chilled overnight
½ cup Angel Condensada, chilled overnight
Chocolate Shell
1 cup chopped baking milk chocolate
⅓ cup canola oil or coconut oil
½ cup white sugar

 

PROCEDURE

  1. Make ice cream base by whipping together chilled Angel All Purpose Creamer and condensada until you achieve stiff peaks.
  2. Fill 8oz paper cups with this mixture. You may use a piping bag so it will be easier and cleaner. Stick a wooden sundae spoon or popsicle stick in the middle. The stick should be able to stay in the center.
  3. Freeze 6 hours or overnight.
  4. Make sure the pops are set before working on your chocolate shell mixture. In a pot, combine together the sugar, chocolate pieces and canola oil. Over low heat, mix them together until all sugar granules mix and chocolate pieces blend with the oil. The mixture should be shiny and smooth.
  5. Take the pops out of the freezer, unmold my tearing the paper cups away. You should be left with a solid block of ice cream on a stick. Quickly dip the entire ice cream stick in the prepared chocolate shell mixture until fully coated. Let the excess drip and wait for 1 minute before returning in the freezer to fully set. Do this dipping procedure with all your ice cream sticks.
  6. Freeze until ready to eat.

      7. INGREDIENTS

      1-370ml Angel All Purpose Creamer, chilled overnight (12 hours)
      ⅓ cup Angel condensada, chilled overnight
      ¼ cup cheese spread
      4 tbsp grated queso de bola or parmasean cheese

       

      PROCEDURE

      1. Chill Angel All Purpose Creamer and Angel Condensada overnight.
      2. When ready, pour all contents of the creamer in a bowl, mix with the condensada and cheese sauce. Whip with a hand mixer or wire whisk on low until all ingredients are well blended and becomes a smooth blend. Turn on high and whip until it doubles in size. The texture should be light and fluffy.
      3. If you notice the mixture turning runny, place in freezer for 30 minutes to an hour, and start whisking again until you achieve the desired texture.
      4. When fluffy enough, carefully fold in the grated cheese or cheese bits. If you fold in cheese bits when mixture has a liquid texture, all the bits will just sink in the bottom.
      5. Freeze overnight. Serve Frozen

          6. INGREDIENTS

          Buttercream:
          – 1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
          – ½ cup Angel Condensada, chilled
          – ½ cup butter, room temperature

          Crumb Coat and Cookie Base:
          – 1 cup crushed graham cookies
          – ½ cup cashew nuts, toasted and crushed fine
          – 1 ¼ pack (70pcs), whole honey graham biscuits

           

          PROCEDURE

          BUTTERCREAM MIXTURE:

          1. Combine chilled Angel Condensada and butter in a bowl. With your hand mixer mix on low setting or wire whisk until it becomes smooth and silky. If it becomes runny, place in chiller for 30 minutes. Turn on high and whisk until it turns into a lighter shade of yellow and start becoming fluffy.
          2. Add the chilled Angel All Purpose Creamer in the bowl. Mix on low until lumps disappear. Turn it on high until the mixture turns even lighter and doubles in size. Put in chiller for 30 minutes prior use.

          CRUMB COATING MIXTURE:

          1. Toast the cashews on a hot skillet. Place them in your food processor and grind them up until they are the size of your crushed graham crackers. If you don’t have a food processor, you can grind them up using a mortar and pestle. Ensure the ending results in an almost fine and powdery texture.
          2. Combine the crushed graham crackers and the crushed toasted cashews. Set aside, ensure that this is completely cooled before using.

          TO ASSEMBLE:

          1. Line your baking sheet with parchment paper. This will help you later in assembly. Ensure that the whipped buttercream frosting is kept at chilled temperature as you work.
          2. Carefully cut your graham in square pieces. You will need at least 70 pieces of square crackers.
          3. Line 35 pieces of them on your baking sheet. Spread an even layer (about 1″) of the buttercream on top of the crackers. Sprinkle crumb coat on top and ensure the frosting is all covered with crumb coat. Place this in the freezer to set for 30 minutes.
          4. When set, meaning you can touch the cookies without the top deforming, flip the cookies over. Spread the middle with 1/3 of your whipped buttercream mixture. Top each with the remaining 35 pieces of graham you have set aside. Pour and spread the remaining 1/3 of the mixture on top. Run your knife/spatula on the sides of the cookie so they also get an even layer of whipped buttercream frosting. Sprinkle the top of the cookies with the crumb coat until they are fully covered. Place the sheet back in the freezer to set for another 30 minutes.
          5. When it is set and hardened, carefully dip the sides of the cookies in your crumb coat, ensuring all parts of the cookie is coated. If you notice your cookies have started melting, and you have a hard time holding them, place in freezer to re-set.
          6. Once all cookies are coated, freeze them to set. Serve frozen.

          INGREDIENTS

          Crepe Batter
          – 2 packs of 200g each instant pancake mix
          – 2 pcs egg, large
          – 2 cups water
          – 1 tbsp oil
          – 1 tbsp butter, softened (for brushing pan while cooking)

          Whipped Cream Frosting
          – 1-370ml Angel All Purpose Creamer, chilled overnight (12 hours)
          – ¼ cup Angel Condensada
          Choice of topping and filling: Fresh fruit, jam, or canned fruit.

           

          PROCEDURE

          CREPE:

          1. Make crepe batter by mixing instant hotcake mix, egg, oil and water. Whisk until it forms a smooth and runny batter. (TIP: mix the water 1/2 cup.)
          2. Heat your non-stick skillet. Brush your non-stick skillet with a little bit of melted butter. Take 1/8 cup of batter, pour it in the skillet and quickly tilt your pan in a circular motion to create a thin crepe with round shape. Cook for 1-2 minutes, until the edges of the crepe lifts of from the pan and edges appear somewhat crispy and curly. The crepe should release itself from the pan (on its own) once cooked. Once cooked (on one side), flip the cooked crepe onto a plate. Repeat for the rest of the batter. If your crepes stick in the middle, gently pry them off with an offset spatula prior flipping. Be careful not to tear your crepes.
          3. Let the crepes cool down before assembly. You need at least 23 pieces of crepes for the cake

          TIP: The pan should be kept at moderate heat at all times. If the pan is too hot, the crepe will immediately set and you’d have a hard time forming a thin round crepe. Fan the pan in between crepes to cool it down a bit before adding batter into it. Try to achieve same sized crepes so assembly will be easier, and your crepe cake will look nice and not droopy.:

          WHIPPED CREAM FROSTING:

          1. Chill Angel All Purpose Creamer and Angel Condensed Milk overnight.
          2. When ready, pour the entire contents of a tin can onto a cold bowl. Beat on low the cream until smooth. Add in the Angel Condensed Milk and continue whipping on medium – high until the texture is light and fluffy. Rest in the chiller until ready to assemble the cake.

          TO ASSEMBLE:

          1. If you plan to add fruits in the middle layers, slice them very thinly, so that you still create even layers in your cake. Uneven layers cause the cake to be unstable and loopy.
          2. On a flat 8″ pan, smear about 1 tsp of whipped cream at the bottom. Carefully place a piece of crepe on top of this. The whipped cream at the bottom, will ensure the cake stays in place and will not slip and slide.
          3. Spread whipped cream frosting on top of the crepe you just laid out. Try to spread it out as even as possible. Put another layer of crepe then another thin layer of whipped cream. If you are putting fillings in between, lay the thin pieces of fruits you’ve set aside on top of the whipped cream (alternately in between layers). Each layer need not have fillings. Do this layering and ensure each layer is carefully stacked on the previous layer, at least 20 times.
          4. Finally garnish with the fruit of your choice on top of your cake. Refrigerate to set and serve cold.