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
1 – 365ml Angel Evaporada, chilled
1 – 380ml Angel Condensada, chilled
2 cups ripe mango, cut into small cubes
¼ cup melted butter
1 – 200grams crushed grahams
Ice plastic bag (4″x12)
aluminum foil

 

PROCEDURE

  1. In a bowl, combine evaporada and condesada. Set aside. In cold bowl, add Angel All Purpose Creamer. Whip on high speed using an electric hand mixer or wire whisk until fluffy.
  2. Gently fold cream to milk mixture. Add mangoes and 1 cup graham crackers.
  3. Fill plastic bags with ice cream mixture. Tie the ice bag to lock. Freeze ice cream overnight.
  4. Combine butter and crushed grahams. Mix well and place on a plate or tray.
  5. Take out ice cream roll from the freezer. Remove plastic bag. Coat ice cream in crushed grahams completely. Wrap ice cream roll in aluminum foil and freeze again for 3 to 6 hours.
  6. To serve, transfer ice cream roll on a plate or serving dish, slice and serve. Best 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

370 ml Angel All Purpose Creamer, chilled overnight
half can Angel Condensada
1-836 grams fruit cocktail, syrup drained
1 cup buko meat
1 cup green kaong
1-165 grams cheddar cheese, grated or diced small

 

PROCEDURE

  1. Lightly whip Angel All Purpose Creamer and Angel Condensada in a bowl
  2. Fold in fruit cocktail, buko meat, kaong and cheese. Transfer into a microwavable container. Freeze for at least 6 hours or for best results overnight.
  3. Scoop fruit salad ice cream onto serving cups or waffle cones.

INGREDIENTS

MANGO ICE CREAM
– 3 pieces medium sized ripe mango, diced and pureed using a blender
– 1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
– 1-380 grams Angel Condensada
– 2 teaspoons yellow food coloring *optional

TO ASSEMBLE
– 1 recipe of Mango Ice Cream Cake
– 1-370ml Angel All Purpose Creamer, chilled overnight and whipped
– 1 cup crushed graham crackers
– 1 cup mini marshmallows
– 1 cup ripe mango, diced
– 1 Angel Condensada for drizzling
– 1 cup graham crackers, break into small pieces

 

PROCEDURE

FOR THE MANGO ICE CREAM:

  1. Whip Angel All Purpose Creamer until light and fluffy using an electric hand mixer or wire whisk.
  2. Add in Angel Condensada and food coloring. Continue whipping until combined.
  3. Fold in pureed mango. Mix well.
  4. Transfer to medium sized microwavable container or baking loaf pan. Freeze for at least 6 hours or overnight.

TO ASSEMBLE:

  1. Using an 8oz cup, layer a scoop of mango ice cream, whipped all-purpose creamer, crushed grahams, mini marshmallows and ripe mangoes. Drizzle with Angel Condensada. Repeat until ¾ of the cup is filled.:
  2. Top with whipped Angel All Purpose Creamer, graham crackers and mangoes. Serve immediately.

INGREDIENTS

1-410mL Angel Evaporated Filled Milk
1-380mL Angel Condensada
3/4 cup white sugar
7 egg yolks
2 whole eggs

 

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 ingredients together. Strain twice.
  3. Pour into llaneras. Cover with aluminum foil.
  4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

    *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.

      5. INGREDIENTS

      1 can, 410 ml Angel Evaporada
      1 can, 380g Angel Condensada
      1 pack, 400ml Coco Mama Fresh Gata
      1 can, 425g canned cream style corn
      1 cup cornstarch
      1 cup grated cheddar cheese

       

      PROCEDURE

      1. In a medium size pot, combine Angel Evaporada, Angel Condensada, Coco Mama Fresh Gata and cornstarch. Mix well until cornstarch is dissolved completely.
      2. Stir in cream corn. Boil over medium heat until thick while stirring continuously.
      3. Quickly divide into 4-500 ml rectangular microwavable containers. Cool completely.
      4. Place in the refrigerator for 4 hours or best overnight. Top with grated cheddar cheese before serving.

      INGREDIENTS

      Leche Flan
      – 4 egg yolks
      – 2 whole egg
      – 205 ml or half can Angel Evaporated Filled Milk
      – 185 ml or half can Angel Condensada
      – 6 tbsp sugar (75g)
      – 1-410 ml Angel Kremdensada, chilled overnight
      – 1-200 grams pack graham crackers

       

      PROCEDURE

      Leche Flan (Make ahead):

      1. Pour the sugar in three regular size llaneras, then heat over medium flame until it caramelized. Set aside.
      2. In a bowl, mix the rest of ingredients together. Strain twice.
      3. Pour into llaneras. Cover with aluminum foil.
      4. Cook in *bain marie it steam for 1-1/2 hours or until firm.
      5. Let cool and set aside.

      *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.

      To assemble:

      1. Transfer Angel Kremdesada in a bowl. Using an electric mixer or wire whisk, whip Angel Kremdensada at medium to high speed for 3 minutes, scraping the bowl after each minute
      2. Lay graham crackers on the bottom of 750 ml plastic container. Add a layer of whipped cream. Repeat until you make 2 layers of whipped cream and graham finishing with whipped cream.
      3. Remove leche flan from the llanera and place it on top of the graham layer cake.
      4. Chill for 6 hours or overnight.

      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.

      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.