INGREDIENTS

1 tbsp instant coffee powder
1 tbsp cocoa powder
3 tbsp hot water
3 tbsp Angel Condensada
1 cup Angel Evaporada
½ cup Angel All Purpose Creamer, chilled
1 tsp vanilla extract
2 cups ice cubes
2 tbsp chocolate syrup

 

PROCEDURE

  1. In a cup, combine instant coffee powder, cocoa powder and 3 Tablespoons hot water. Mix until completely dissolved.
  2. Using a blender, add coffee mixture, Angel Condensada, Angel Evaporada, Angel All Purpose Creamer, vanilla extract, and ice cubes. Blend until smooth.
  3. Drizzle your serving glass with chocolate syrup around and slowly pour mocha shake mixture. Serve immediately.

INGREDIENTS

1 cup Angel Evaporated Filled Milk
½ cup Angel All Purpose Creamer
½ cup Angel Condensada
2 tbsp cornstarch
Pinch of salt
2 large egg yolks
1 tbsp unsalted butter, cut into pieces
1 tsp pure vanilla extract
1-380 ml Angel All Purpose Creamer, chilled
6 cups broas or lady fingers cut into pieces
1-380 ml Angel All Purpose Creamer, chilled and whipped
6 pieces ripe lakatan banana, sliced

 

PROCEDURE

  1. In a small saucepan, combine the Angel Evaporated Filled Milk, Angel All Purpose Creamer, Angel Condensada, cornstarch, and salt and whisk to combine. Bring to a simmer and cook, whisking constantly, until the mixture starts to thicken, 3 to 4 minutes. Remove from the heat.
  2. In a medium bowl, whisk the eggs until pale and frothy, about 3 minutes. Slowly add about 1/2 cup of the hot milk mixture, whisking to combine. Add the egg mixture to the hot milk mixture and return to the heat. Cook over medium-low heat, whisking constantly, for 1 minute.
  3. Bring to a simmer, stirring constantly with a heavy wooden spoon, and cook until thickened, about 2 to 3 minutes. Remove from the heat and stir in the butter and vanilla. Transfer to a clean container and press plastic wrap against the surface to prevent a skin from forming. Refrigerate until chilled, 4 hours or until ready to use.
  4. Whip Angel All Purpose Creamer using an electric hand mixer or wire whisk until stiff peaks form and fluffy. Fold whipped cream into the vanilla pudding mix.
  5. Using either a trifle bowl or a wide glass bowl or 4 clear 500ml cups. Using a spoon, spread the pudding over the bottom and layer with broas, pudding mixture, sliced bananas and whipped Angel All Purpose Creamer enough to cover the layer. Repeat the layering twice more. End with a final layer of whipped cream. Garnish the top with crumbled broas. Chill for 4 hours or until ready to serve. Best served cold.

      6. INGREDIENTS

      – 10 cups cubed stale cinnamon brioche bread or (loaf bread, French bread, brioche, croissant etc.)
      – ½ cup melted butter
      – 2 egg yolks
      – 1 egg
      – 1-410 ml Angel Evaporada
      – 1-380 grans Angel Condensada
      – 1 tsp lemon zest
      – 1 tsp vanilla extrac
      – ½ tsp salt
      Easy Vanilla Sauce – optional
      – 1-410ml Angel Evaporada
      – 1 cup Angel All Purpose Creamer
      – 2 tsp vanilla extract
      – 3 large egg yolks
      – 2 tbsp sugar

       

      PROCEDURE

      1. Heat the oven to 350F. In a medium bowl, whisk together Angel Evaporada, Angel Condensada, eggs, vanilla, lemon zest and salt until the mixture is smooth. Set aside.
      2. Spread your bread chunks out evenly and in a mostly single layer in your baking dish or dishes. Drizzle with melted butter. Toast in the oven until golden in color. Set aside to cool.
      3. Pour custard mixture over bread but don’t cover bread completely. Pour only enough in to come up about 3/4 of the way so that the top of the bread is exposed. Allow to sit 15 minutes, adding more of the custard mixture as the bread soaks it up, again, no higher than 3/4 of the way up.
      4. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from the water bath and let sit for 5 to 10 minutes before serving. Serve warm and pour prepared vanilla sauce.

      EASY VANILL SAUCE (MAKE AHEAD)

      1. Place the milk, cream in a small saucepan. Heat the mixture on medium low heat, until small bubbles begin to appear around the edges and wisps of steam are rising from the surface.
      2. In a medium mixing bowl, whisk the yolks and sugar together.
      3. In a slow, steady stream, pour the hot liquid over the yolk mixture, while whisking. When all the liquid has been added, transfer the custard back to the pot and place over low heat, add vanilla while whisking constantly.
      4. Gently cook until the custard has thickened slightly (it should coat the back of a spoon), about 5 minutes. (Sauce will become thicker as it cools).
      5. Remove from the heat and pour the sauce through a fine mesh strainer, into a bowl. Place the bowl into a larger bowl filled with ice water, to chill. Keep the sauce refrigerated until ready to serve.

      INGREDIENTS

      500 grams strawberries, hulled and sliced
      1 tbsp sugar
      2 tsp lemon zest
      1 (8-ounce) cream cheese
      1-370 ml Angel All Purpose Creamer, chilled
      ¾ cup Angel Condensada
      2 tsp vanilla extract
      2 loaves store-bought frozen butter pound cake, thawed and sliced thick or cubed
      1 cup canned blueberry topping
      1 cup fresh blueberries, optional
      10 500ml containers

       

      PROCEDURE

      1. Combine strawberries and granulated sugar in a small bowl. Set aside for about 10 minutes to allow the sugar to dissolve.
      2. Using a stand or hand mixer, beat cream cheese, Angel All Purpose Creamer and Angel Condensada until smooth. Add vanilla extract and Angel Evaporada mix well.
      3. Layer of butter cake followed by a dollop of cream mixture to each container, top with blueberry topping, fresh blueberries, and a layer of strawberries. Add another layer of butter cake and more cream mixture. Top with more strawberry blueberries.
      4. Refrigerate the trifles for at least 4 to 6 hours hours or overnight before serving.

      INGREDIENTS

      1 – 370ml Angel All-Purpose Creamer, chilled overnight
      ½ cup Angel Condensada, chilled
      2 tbsp strawberry jam
      250 grams strawberries, tops sliced off and diced
      1 piece store bought mamon, small dice

       

      PROCEDURE

      1. In a blender (or using a stick blender), combine condensada, strawberry jam and ¾ of the diced strawberries. Blend until smooth.
      2. Whip the chilled Ange All Purpose Creamer on high until it doubles its volume.
      3. Whip in the strawberry mixture into the whipped cream.
      4. Freeze for 30 minutes and fold in the mamon bits and remaining strawberry bits.
      5. Freeze overnight.

      INGREDIENTS

      1 – 410ml Angel Evaporada
      1 – 380grams Angel Condensada
      6 cups water
      1 cup sugar
      2 tsp ube flavoring
      2 ½ tbsp bottled sweet mung beans
      2 ½ tbsp nata de coco
      2 ½ tbsp bottled macapuno
      1 ½ cup cooked mini sago
      1 ½ cup cooked red gulaman, cut into small cubes

       

      PROCEDURE

      1. Combine first all four ingredients on a large container. Mix well until sugar is completely dissolved.
      2. Divide mung beans, nata de coco, macapuno, sago and gulaman into 6-500ml plastic bottles. Pour in milk mixture. Chill for 3 hours.
      3. Pour over cup with ice and serve.

          4. INGREDIENTS

          Mango Jelly
          4 cups water
          1 – 25grams unflavored clear gulaman powder
          1 – 25 grams mango juice powder
          1 – 410ml Angel Evaporada
          1 – 380grams Angel Condensada
          1 cup sugar
          6 cups water
          2 cups diced fresh mangoes

           

          PROCEDURE

          1. In a pot, combine water, gulaman powder and mango juice powder. Bring to a quick boil over medium heat stirring regularly until small bubbles appear. Turn of heat and pour into a rectangular container. Let it set in the refrigerator until firm to cut. Once set, cut jelly into cubes.
          2. In a large bowl or pitcher combine Angel Evaporada, condensasda, sugar and water. Stir until sugar is completely dissolved.
          3. Divide mango and jelly into 6-500ml cups plastic bottles. Pour in milk mixture. Chill for 3 hours.
          4. Pour over glass with ice and serve.

              5. INGREDIENTS

              Pie Crust
              – 2 ½ cup all-purpose flour
              – 1 tbsp sugar
              – 1 tsp salt
              – ½ cup unsalted butter, cut into cubes
              – ½ cup shortening
              – 5 tbsp iced water
              Crust Filling
              – 3 egg yolks
              – 2 whole eggs
              – 1 – 410ml Angel Evaporada
              – 1 – 380grams Angel Condensada
              – 2 tsp calamansi juice
              – 2 egg whites

               

              PROCEDURE

              1. To make mini pie crust: In a bowl, combine flour, sugar, salt. Quickly stir. Using two forks, cut butter and shortening into the mixture until it resembles coarse meal.
              2. Drizzle water one tablespoon at a time and stir using a rubber spatula or wooden spoon.
              3. Transfer dough to a floured working surface. Form into a ball. Divide dough in half and flatten each into 1-inch thick disc using your hands. Wrap each tightly with plastic wrap and refrigerate for 30 minutes.
              4. For the custard. Combine egg yolks, whole eggs, Angel Evaporada, condensada and calamansi juice in a bowl. Whisk slowly until incorporated. Strain custard mixture.
              5. In a separate bowl, beat egg whites until soft peaks. Slowly fold in egg whites to the custard mixture. Set aside.
              6. Remove dough from the chiller. Let it rest for 5 minutes. Divide and shape dough into 20 small balls (approx. 30 grams each). Press each ball gently into the bottom and sides of a non-stick muffin pan. Poke holes using a fork.
              7. Pour custard mixture into prepared dough-lined muffin pan up to 3/4 full and bake in a 350 F oven for about 20 to 25 minutes or until crust is golden and a toothpick inserted in the middle of custard comes out clean.
              8. Remove from oven and allow to cool before removing from pan. Best served at room temperature.

              INGREDIENTS

              Ube Flavored Gulaman
              – 3 cups water
              – 1 cup Angel Evaporada
              – 1 – 25grams clear unflavored gulaman powder
              – 2 tsp sugar
              – ¼ tsp ube flavoring
              – 1 – 410ml Angel Evaporada
              – 1 – 380grams Angel Condensada
              – 6 cups water
              – 1 ½ tsp ube flavoring
              – 1 cup sugar
              – 3 cups cooking mini sago / black pearls
              – 2 ½ cups store bought creamy ube halaya

              PROCEDURE

              1. In a pot, combine water, Angel Evaporada, gulaman powder, sugar and ube flavoring. Bring to a boil over medium heat. Stirring regularly until tiny bubbles appear. Remove from heat and transfer into a rectangular container. Let it cool in the refrigerator until firm. Slice into small cubes and set aside.
              2. In a large bowl or pitcher combine Angel Evaporada, condensasda, ube flavoring sugar and water. Stir until sugar is completely dissolved. Add ube gulaman and sago.
              3. Pour over glass with filled with ice, top with ube halaya and serve.

              INGREDIENTS

              Leche Flan
              – 1 egg yolk
              – 2 egg
              – half can (185ml) Angel Condensada
              – half can (205ml) Angel Evaporated Filled Milk
              – 3 Tabespoons sugar

              Leche Flan Cream Filling
              – 3 Tablespoon sugar
              – 1 cup Angel Evaporada
              – 1 egg
              – 1 egg yolk
              – ½ teaspoon vanilla extract
              – 2 ½ Tablespoons cornstarch
              – 1 Tablespoon butter
              – 6 pieces classic store-bought donut

              Milk Glaze
              – 2 cups powdered sugar
              – ¾ cup powdered milk
              – ¾ cup Angel Condensada
              – ¼ cup Angel Evaporada

               

              PROCEDURE

              LECHE FLAN:

              1. Divide sugar in small round 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 and steam for 45 minutes or until firm.
              5. Let cool and set aside.

              LECHE FLAN CREAM:

              1. In a saucepan, heat 3 Tablespoons sugar until golden brown in color.
              2. Slowly add 1 cup Angel Evaporada. Simmer until bubbly.
              3. In a bowl, combine egg, egg yolk, vanilla extract and corn starch. Mix until combined.
              4. Carefully add half of the milk and sugar mixture while whisking vigorously. Transfer back mixture into the pot with the rest of the hot milk mixture. Continue mixing until thick.
              5. Add butter. Mix well.
              6. Transfer to a clean bowl. Cover with plastic wrap directly into the mixture. Let cool and chill until ready to use.
              7. MILK GLAZE
              8. Combine all ingredient in a bowl. Mix well until combined and no lumps. Set aside until ready to use.

              TIP: mixture should be thick but spreadable. If too thick, you may add more milk.: