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

      1-370mL can Angel All Purpose Creamer Tetra Pack, chilled overnight (12 hours)
      1/3 cup Angel Condensada
      1-200 gram pack Graham Crackers
      1 large Ripe Mango, Sliced

       

      PROCEDURE

      1. Transfer chilled Angel All Purpose Creamer Tetra Pack in a bowl and combine with Angel Condensada
      2. Using an electric mixer, whip at medium to high speed for 3 minutes, scraping the bowl after each minute
      3. Lay graham crackers on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and top with sliced mango
      4. Chill in refrigerator overnight.

      INGREDIENTS

      1-25 grams strawberry flavored gulaman powder
      1-1/2 cup water
      1-140mL Angel Evaporada
      1-380 grams Angel Condensada
      1 cup All-Purpose Creamer chilled overnight (12 hours)
      optional Chocolate Syrup

       

      PROCEDURE

      1. Combine gulaman powder water and Angel Evaporada in a saucepan. Mix well until gulaman is completely dissolved.
      2. Brig to a boil. Stir in Angel Condensada. Mix well.
      3. Remove from heat and slowly stir in Angel All Purpose Creamer.
      4. Pour into molds. Refrigerate for at least 6 hours. For best result refrigerate overnight.
      5. Remove from mold and drizzle with chocolate syrup. Serve immediately.

      INGREDIENTS

      1 – 25 grams Red Gulaman, Powder, unflavored
      2 1/2 cups water
      1 – 380 grams Angel Condensed Milk
      1 – 410 ml Angel Evaporada
      227 grams Pineapple Tidbits, drained, reserved syrup

       

      PROCEDURE

      1. In a sauce pan, combine gulaman powder, reserved syrup and water. Mix until completely dissolved.
      2. Bring to a boil. Add condensed milk. Continue stirring for 2 minutes.
      3. Remove from heat. Add Angel Evaporada. Mix well.
      4. Pour into molds, and sprinkle with pineapple tidbits.
      5. Refrigerate for at least 3 hours to set or overnight.

      INGREDIENTS

      1-410ml Angel Evaporada
      1-380g Angel Condensada
      3 cups White sugar
      2 liters Water
      5 kilo Tube ice
      4 cups Cooked colored sago, washed thoroughly
      1 pack Mr. Gulaman strawberry flavor – cook according to package directions, then cut into small pieces
      ¼ tsp Red food color

       

      PROCEDURE

      1. Combine all ingredients in the plastic container.

      INGREDIENTS

      Avocado Ice Cream:
      – 3 pieces medium sized ripe avocado, diced and pureed using a blender
      – 1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
      – 1-380 grams Angel Condensada

      To Assemble:
      – 1 recipe of Avocado Ice Cream
      – 1-370ml Angel All Purpose Creamer, chilled overnight and whipped
      – 1 cup crushed chocolate graham crackers
      – 1 cup mini chocolate chip
      – 1 cup ripe avocado, diced
      – 1 condensed milk for drizzling
      – 1 cup chocolate graham crackers, break into small pieces

       

      PROCEDURE

      FOR THE AVOCADO 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 avocado. 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 avocado ice cream, whipped all-purpose creamer, crushed grahams, mini chocolate chip and ripe avocado. Drizzle with condensed milk. Repeat until ¾ of the cup is filled.
      2. Top with whipped Angel All Purpose Creamer, chocolate graham crackers and avocado. Serve immediately.

      INGREDIENTS

      8 eggyolks
      1-380 grams Angel Condensada
      3 tbsp chopped toasted cashew nuts
      1 tbsp butter or margarine
      1/2 cup white sugar
      colored cellophane for wrapping

       

      PROCEDURE

      1. Combine the egg yolks and milk in a pan.
      2. Cook over low to medium heat with constant stirring for about 30 minutes or until very thick. Remove from heat.
      3. Stir in butter and chopped cashew nuts. Cool for about 30 minutes.
      4. Scoop half a tablespoon of yema. Form into a ball and roll in sugar.
      5. Wrap in colored cellophane.

      INGREDIENTS

      1-410 ml Angel Evaporada
      ½ cup Angel Condensada
      2 ripe mangoes, peeled, diced
      2 cups cooked sago pearls
      1/4 cup toasted cashew

       

      PROCEDURE

      1. Combine Angel Evaporada and Angel Condensada. Mix well. Stir in mangoes, sago and cashew. Chill well before serving.

      INGREDIENTS

      – 1 – 380 gram Angel Condensada to make Dulce de Leche
      – 2 cups chilled all-purpose cream
      – 1/2 cup Dulce de Leche
      – 36 pcs broas (lady fingers cookies)
      – 1/4 cup finely crushed broas

       

      PROCEDURE

      1. Dulce de Leche (prepare 1 day ahead): Place can of Angel Condensada in a saucepot. Fill with water to cover can. Boil then simmer for 3 hours. If using pressure cooker, cook for 30 minutes from steaming point. Cool cans completely before opening. It is advisable to make more than 1 can of Dulce de Leche per preparation to save time and effort.
      2. Using a hand mixer or wire whisk, whip chilled all-purpose cream until fluffy. Set aside half of whipped cream for topping, keeping it chilled.
      3. Add 1/2 cup Dulce de Leche gradually by tablespoons to the remaining whipped cream while continuously beating. Set aside.
      4. Prepare an 8 x 8-inch square dish or pan. Arrange 12 pieces of broas at the bottom.
      5. Pour a layer of Dulce de Leche cream then a layer of Dulce de Leche.
      6. Make 2 more layers following the same procedure.
      7. Decorate top of cake with broas, Dulce de Leche and whipped cream. Chill before serving.

      INGREDIENTS

      For the batter:
      – 2 large eggs
      – 3/4 cup Angel Evaporated Filled Milk
      – 1/2 cup water
      – 1 cup flour
      – 3 tbsp melted butter
      – 2 1/2 tbsp sugar
      – 1 tsp vanilla extract
      – 2 ripe mangoes
      – Angel Condensada

       

      PROCEDURE

      1. For the batter: Combine all ingredients in a bowl. Mix very well.
      2. Place the crepe batter in the refrigerator for 1 hour.
      3. Heat a small non-stick pan. Add butter to coat.
      4. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
      5. Cook for 30 seconds and flip. Cook for another 10 seconds.
      6. Lay them out flat to cool.
      7. Arrange mangoes on the crepe. Fold as desired.
      8. Top with Angel Condensada.