INGREDIENTS

CHEESECAKE BASE:
– 1-200 grams crushed graham cracker
– 2 tbsp sugar
– ½ cup melted butter
– 2-228 grams cream cheese, softened
– ¾ cup Angel Condensada
– 1-370 ml Angel All Purpose Creamer, chilled overnight
– 1 ½ tbsp unflavored clear gelatin
– ¼ cup water

DULCE DE LECHE TOPPING:
– ½ cup sugar
– 2 tbsp butter
– 1-410 ml Angel Kremdensada, room temperature

 

PROCEDURE

  1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
  2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
  3. Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently.
  4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
  5. To make dulce de leche sauce, melt sugar in a saucepan over low heat until it turns into golden brown color. Turn-off heat and add butter. Quickly stir using a non-stick spatula or wooden soon. Add half can Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. 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.
  6. Top prepared cheesecake generously with dulce de leche sauce and chill again for 30 minutes to set. Serve and enjoy!

INGREDIENTS

1 cup malagkit na bigas
5 cups water
1-380 grams Angel Condensada
1 ½ tsp ube flavoring
1 cup grated cheddar cheese
Angel Evaporada for drizzling

 

PROCEDURE

  1. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
  2. When rice is transparent, add ube flavoring, and Angel Condensada, and cook for several minutes more, until rice is soft.
  3. Serve in bowls top with grated cheddar cheese and swirls of Angel Evaporada.

      4. INGREDIENTS

      – 2 cups Angel All-Purpose Creamer
      – 1 cup Angel Kremdensada
      – 1 tsp Vanilla extract
      – ½ cup diced watermelon
      – ½ cup diced apple
      – ½ cup diced ripe mango
      – ½ cup diced ripe papaya
      – ½ cup diced buko pandan gelatine
      Homemade Strawberry Ice Cream
      – 4 cups Angel All Purpose Creamer
      – 1-380g can Angel Condensada
      – 1 tsp Salt
      – 1 tsp Vanilla extract
      – 2 tsp Strawberry flavoring
      – 1 tsp Red food coloring

       

      PROCEDURE

      1. Start with making the Homemade Strawberry Ice Cream. Chill your bowl, whisk, and cream in the fridge/freezer for 20 minutes. Whisk the all-purpose cream until soft peaks. Add the Angel Condensada, salt, vanilla extract, strawberry flavoring, and red food colouring mix until everything is well combined.
      2. 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 until ready to use.
      3. Next, make the milk sauce. Combine Angel All-Purpose Creamer, Angel Kremdensada and vanilla extract. Mix until well combined. Chill for 15-20 minutes.
      4. Fill a tall glass with a tablespoon of diced watermelon, apple, mango, ripe papaya, and buko pandan gelatine. Pour 2-3 tablespoons of chilled milk sauce over the ingredients then top with homemade strawberry ice cream. Serve immediately.

      INGREDIENTS

      3 cups Regular cornflakes
      2-410ml cans Angel Evaporada
      1 ½ tsp salt
      ½ cup Angel Condensada, plus more for drizzling
      3 scoops Homemade Vanilla Ice Cream*
      2 cups Ice
      Cinnamon powder, for dusting
      Homemade Vanilla Ice Cream
      4 cups Angel All-purpose Creamer
      1-380g can Angel Condensada
      1 tsp salt
      1 tsp Vanilla Extract

       

      PROCEDURE

      1. First, make the Homemade Vanilla Ice Cream. Pre-chill your bowl and cream in the fridge/freezer for 20 minutes. Whisk Angel All-purpose Creamer in the chilled bowl until it forms soft peaks. Add in the Angel Condensada, salt and vanilla extract then mix until everything is well combined.
      2. 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 until ready to use.
      3. Spread cornflakes evenly on a baking sheet then toast in a preheated 150°C oven for about 15 minutes. Remove from the oven and cool completely. Set aside
      4. Pour toasted corn flakes in to a pitcher. Add in Angel Evaporada and salt. Stir well. Let the liquid steep for 20 minutes.
      5. Place a fine mesh sieve / sifter over a large bowl or pitcher. Pour milk through to separate the cereal from the milk. Press down on the cereal to squeeze out as much milk as possible. Discard cereal.
      6. Pour cereal-infused milk, homemade ice cream, Angel Condensada, and ice in a blender. Blend until smooth.
      7. Pour into tall glasses glazed all over with Angel Condesada, Top with more homemade ice cream then drizzle with more Angel Condesada and finish with a final sprinkling of ground cinnamon.

          8. 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

              4 cups diced ripe avocado
              1-380 grams Angel Condensada
              1-410 ml Angel Evaporada
              1-370 ml Angel All Purpose Creamer, chilled overnight
              1 ½ cup cooked mini sago

               

              PROCEDURE

              1. Combine 2 cups Avocado and Condensada in a blender. Blend until smooth. || In a bowl, add the remaining 2 cups diced avocado, Angel Evaporada and Angel All Purpose Creamer and sago. Mix until combined.
              2. Pour in blended avocado mixture. Mix well.
              3. Chill for 6 hours or best overnight. Serve cold.

              INGREDIENTS

              1-410 ml Angel Evaporada
              half can Angel Condensada
              1-370 ml Angel All Purpose Creamer, chilled
              2 tbsp cocoa powder
              1 cup sliced frozen banana
              6 cups ice cubes or more as needed

               

              PROCEDURE

              1. Using a blender, combine all ingredients and blend until smooth.
              2. Serve in tall glasses and enjoy.

              INGREDIENTS

              1-410 ml Angel Evaporada
              half can Angel Condensada
              1-370 m Angel All Purpose Creamer, chilled
              2 tbsp cocoa powder
              ½ cup thick peanut butter
              6 cups ice cubes or more as needed
              ½ cup chopped peanuts (optional)

               

              PROCEDURE

              1. Using a blender, combine all ingredients and blend until smooth.
              2. Serve in tall glasses and enjoy.

                  3. INGREDIENTS

                  2 cups canned cream of corn
                  1-410 ml Angel Evaporada
                  1-370 grams Angel Condensada
                  1-380 ml Angel All Purpose Creamer, chilled overnight
                  1 tsp vanilla extract
                  2 cups canned corn kernels, drained crushed ice
                  corn flakes cereals

                   

                  PROCEDURE

                  1. Place 2 cups canned cream of corn, Angel Evaporada, Angel Codensada in a blender. Blend until smooth. Fold in Angel All Purpose Creamer and vanilla extract.
                  2. Transfer corn-milk mixture in a tub, top with corn kernels. Seal completely and chill.
                  3. To serve, pour Tres Leches Mais Con Yelo mixture in a tall cup or glass, add crushed ice and top with corn flakes cereals.
                  4. Serve immediately and enjoy!

                      5. INGREDIENTS

                      Make Ahead Ice Cream
                      2-370 ml Angel All Purpose Creamer, chilled overnight
                      1-380 grams Angel Condensada
                      ½ tsp yellow food coloring
                      1 tsp vanilla extract
                      1 cup ripe mango pure
                      ½ cup diced ripe mango
                      ½ cup toasted cashew nuts, chopped

                      1 loaf store bought pound cake, sliced following the shape of the packaging or container
                      1-370 ml Angel All Purpose Creamer, chilled overnight whipped
                      1 cup diced ripe mango
                      ½ cup toasted cashew nuts, chopped

                       

                      PROCEDURE

                      1. To make the ice cream. Place Angel All Purpose Creamer in a bowl. Using a hand mixer, whip until stiff and fluffy.
                      2. Gently fold in Angel Condesada, yellow food coloring, vanilla extract, and mango puree into the whipped cream.
                      3. Fold in ½ cup diced mango and ½ cup toasted cashew nuts. Make sure all ingredients are combined.
                      4. Transfer into a loaf pan or freezer safe container and freeze for 6 hours or best overnight.
                      5. To assemble, place a slice of pound cake into the container, add a couple of scoops of mango ice cream, spread the ice cream using a spoon or offset spatula and sandwich it with another slice of pound cake. To finish, cover the top with whipped cream, a few diced ripe mango and sprinkle with chopped cashew nuts.
                      6. Freeze ice cream cake until ready to serve.