INGREDIENTS

1 – 410ml Angel Evaporada
1 – 380grams Angel Condensada
1 cup sugar
1-25gram pack strawberry juice powder
6 cups water
3 cups cooked mini sago
2 cups fresh strawberries, sliced – optional

 

PROCEDURE

  1. Combine first all four ingredients on a large container. Mix well until sugar is completely dissolved.
  2. Divide sago and strawberries into 6-500ml plastic bottles. Pour in strawberry milk. Chill for 3 hours.
  3. Pour over cup with ice and serve.

INGREDIENTS

LECHE FLAN LAYER:
– tbps white sugar
– 7 egg yolks
– 2 whole eggs
– 1-410ml Angel Evaporated Filled Milk
– 1-380g Angel Condensada
– 1-410ml Angel Evaporada
– 3 medium size llanera

BANANA CAKE LAYER:
– 1 ¼ cup All Purpose Flour
– tsp baking soda
– tsp baking powder
– tsp iodized salt
– 1 egg, separate yolk and white
– ½ cup brown sugar
– ½ cup vegetable oil
– tsp vanilla extract
– ½ cup Angel Evaporada
– 2 pieces overripe banana (lakatan), mashed

 

PROCEDURE

  1. Pour the sugar in three llaneras then heat over medium flame until it caramelized. Set aside.
  2. In a bowl, mix the rest of leche flan ingredients together. Strain twice. Pour into llaneras and set aside.
  3. In a bowl, combine all-purpose flour, baking powder, baking soda and salt. In a second bowl combine egg yolk, sugar, oil, vanilla and Angel Evaporada.
  4. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter.
  5. Beat egg white until stiff and fluffy. Gently fold into the batter.
  6. Divide banana cake batter into the 3 llaneras with leche flan mixture pouring it slowly and carefully on top.
  7. Pre-heat oven at 350 degrees F. Cook Leche Nana in *bain marie let it steam for 1 hour and 15 minutes until cake is done.
  8. Let the cake cool for 45 minutes to 1 hour before flipping and transferring to a serving plate.
  9. *baine marie also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

INGREDIENTS

– 2 store bought Taisan loaf or 4 pieces store bought butter mamon

Caramel Sauce:
– 3 egg yolks
– ¾ cup Angel Evaporada
– 1 tbsp cornstarch
– 1 can Angel Condensada
– 2 ½ tbsp butter
– ½ cup cheddar cheese, grated

 

PROCEDURE

CARAMEL SAUCE:

  1. Combine egg yolks, cornstarch, evaporated milk, Angel Condesada. Mix well and bring to a gentle simmer.
  2. Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with grated cheese.

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.

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 – 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 – 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.