INGREDIENTS

1 can, 410ml Angel Evaporated Filled Milk
1 can, 380g Angel Condensada
7 pieces large egg yolks
2 pieces whole eggs
3/4 cup sugar, divided
Ube Halaya
1 can, 365 ml Angel Evaporada
1 can, 380g Angel Condensada
1 pack, 200ml Coco Mama Fresh Gata
1/4 cup unsalted butter
1 tsp ube extract
1 kg grated ube (boiled and then grated)

 

PROCEDURE

  1. Pour the sugar in 6 llaneras then heat over medium flame until it caramelized. Set aside.
  2. In a bowl, mix the rest of ingredients together. Strain twice. Pour into llaneras. Cover with aluminum foil. Cook in *bain marie it steams for 45 minutes 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. Let cool and chill overnight.
  3. To make ube halaya in a large skillet or wok, add Angel Evaporada, Angel Condensada, gata, butter, and ube extract. Bring to a quick boil. Add grated ube and mix well.Bring to a boil, stirring occasionally until sugar is dissolved, butter is melted.
  4. Lower heat and continue to cook, stirring regularly, for about 30 to 40 minutes or until a soft, sticky dough forms.
  5. Continue to cook for another 10 to 15 minutes or until mixture is thick enough to cling to the back of the spoon and pulls slightly from the side of the pan.
  6. Divide mixture into 6. Spoon ube halaya mixture into the same llanera of leche flan. Be careful not to press down hard.
  7. Cover tightly with plastic wrap and refrigerate again for 3 hours.
  8. To serve Loosen llaneras and transfer ube-leche flan into a serving plate.

      9. INGREDIENTS

      1/4 can Angel Kremdensada
      1 cup semi-sweet chocolate chips
      1 can Angel Kremdensada, chilled
      1 cup chopped brownies
      1/2 cup small marshmallows
      1/4 cup chopped cashews (optional)
      1/2 tsp vanilla
      chocolate sprinkles

       

      PROCEDURE

      1. In a saucepan, heat up kremdensada until just simmering. Pour into chocolate chips. Let it stand for one minute and mix until uniform in color.
      2. In a bowl, combine brownies, marshmallows, and cashews. Fold in kremdensada and vanilla. Drizzle with chocolate sauce and sprinkles

          3. INGREDIENTS

          Brownies
          1-1/2 cup chopped bittersweet chocolate
          1/2 cup unsalted butter, melted
          1-1/2 cups sugar
          3 pcs eggs
          1/4 tsp salt
          1/4 cup cocoa powder, sifted
          1/2 cup all-purpose flour
          Toppings
          1/2 cup chopped chocolate
          1/2 cup chopped white chocolate
          1 can Angel Evaporada
          1/2 cup toasted cashews, chopped
          1/2 cup red and green sprinkles

           

          PROCEDURE

          1. Preheat your oven to 350 F and grease an 8×8 square baking pan.
          2. Combine butter with 1 cup of chocolate. Mix in sugar, eggs, and salt. Fold in cocoa and flour followed by the remaining chocolate. Pour into the baking pan and bake for 18-20 minutes or until a toothpick inserted comes out clean but still moist. Set aside to cool
          3. Heat your evaporada until almost boiling and pour half on your chocolate and the remaining on the white chocolate. Mix until smooth. Cut your brownies into 9 squares and set on a table with the sauces and toppings.

              4. INGREDIENTS

              Crepe
              3/4 cup all purpose flour
              1 tbsp cornstarch
              3/4 cup Angel Evaporated Liquid Creamer
              1/2 cup water
              1 tbsp melted butter
              1/2 tbsp sugar
              1/4 tsp salt
              1 can Angel Kremdensada
              1/4 cup sugar
              1/2 vanilla
              1 pc egg yolk
              1/4 cup cornstarch
              2 pc ripe mangoes, cut into chunks
              1/4 cup brown sugar

               

              PROCEDURE

              1. Mix all the crepe ingredients until smooth. Strain if necessary. Rest for 30 minutes.
              2. Make the sauce by heating kremdensada and sugar in a saucepan. Mix yolk and cornstarch together and slowly pour in hot kremdensada while stirring. Put the mixture back in the pan over low heat and mix until big bubbles form and burst. Turn off the heat and mix in vanilla.
              3. In a lightly oiled crepe pan or non-stick pan, pour 1/3 cup of batter or just enough to cover the whole pan. Loosen up the sides and cook for 1 minute then flip. Do this for the remaining batter. Roll the crepe and cut into strips.
              4. Mix together mangoes and crepe in a baking dish then top with sauce. Sprinkle some brown sugar on top and broil in an oven until browned and sugar has caramelized.

                  5. INGREDIENTS

                  1-½ cups crushed grahams (Php 32.22)
                  ⅓ cup melted butter (Php 48)
                  1 pack clear gulaman (Php 17)
                  1 can Angel Evaporada (Php 32.15)
                  1 can Angel Condensada (Php 50)
                  1 pack clear gulaman (Php 17)
                  1 can fruit salad (Php 65.80)

                   

                  PROCEDURE

                  1. Prepare one 8-inch loose-bottom cake pan by covering the base with foil.
                  2. Combine melted butter with grahams and flatten on the base of the cake pan. Place in the freezer.
                  3. In a saucepan, combine evaporada, condensada, water, and gulaman powder. Bring to a boil. Carefully transfer into the cake pan. Let the first layer of jelly set completely in the freezer.
                  4. In a saucepan, combine juice from fruit salad, water, and gulaman powder.
                  5. Arrange fruits on top of the white gulaman mixture and carefully pour in clear gulaman mixture. Let it set in the fridge for at least 1 hour or until solid.
                  6. Loosen the sides with a torch or a towel soaked in hot water.

                      7. INGREDIENTS

                      1-1/2 cups sugar (PHP 25.50)
                      1 can Angel All-Purpose Creamer (PHP 57.00)
                      1 tbsp butter (PHP 16.89)
                      2 cups crushed grahams (PHP 30.43)
                      1/2 cup Melted Butter (PHP 97.11)
                      2 pcs Bananas cut into chunks (PHP 35.40)
                      1 can Angel All-Purpose Creamer, chilled overnight (PHP 57.00)
                      6 tbsp chocolate chips (PHP 15.96)
                      6 pcs 4.5in Aluminum Tart Tin (PHP 30.72 (PHP 5.12 per piece))

                       

                      PROCEDURE

                      1. In a pan, cook sugar until amber in color. Add in cream and butter while stirring continuously until smooth. Set aside to cool.
                      2. Whip all-purpose cream until doubled in volume.
                      3. Combine grahams and butter then pour into a container. Compress until firm and levelled.
                      4. Add bananas and drizzle with caramel sauce. Top with whipped cream and chocolate chips.

                      INGREDIENTS

                      1/2 cup butter (PHP 75.00)
                      1/2 cup sugar (PHP 7.70)
                      1 tsp vanilla (PHP 4.22)
                      2 pc eggs (PHP 16.33)
                      2 cups flour (PHP 11.94)
                      1/2 tsp baking powder (PHP 0.17); 1/2 tsp
                      2/3 cup Angel Evaporated Liquid Creamer (PHP 6.53)
                      1 can Angel All Purpose Creamer (PHP 57.00)
                      1 can Angel Condensada (PHP 54.00)
                      1 can Angel Evaporated Liquid Creamer (PHP 32.15)
                      1 can Angel All Purpose Creamer, chilled overnight (PHP 57.00)
                      2 pc 6-inch round cake tin w/ cover (PHP 47.00 (PHP 23.50 per piece))

                       

                      PROCEDURE

                      1. Preheat your oven to 350 F and prepare 2 8 inch cake tins.
                      2. Cream butter and sugar until light and fluffy. Add vanilla followed by the eggs. Combine flour, baking soda, and baking powder. Add flour mixture alternating with liquid creamer in 2 batches. Bake for 18-20 minutes or until a toothpick inserted comes out moist but clean.
                      3. Poke holes on the surface of the cake. Combine cream, condensada, and liquid creamer. Pour into each cake and let the cake absorb the liquid. Whip your cream and use as topping for the cake.

                          4. INGREDIENTS

                          1 pack, 200g crushed graham crackers
                          1/2 cup melted butter
                          1 tbsp sugar
                          1/2 tsp ground cinnamon
                          2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
                          1 cup cream cheese, softened
                          1 can, 380ml Angel Condensada, chilled
                          1/2 tbsp clear gelatin powder
                          1 tsp vanilla extract
                          3 tbsp instant coffee powder
                          3 tbsp sugar
                          3 tbsp hot water
                          cocoa powder for dusting

                           

                          PROCEDURE

                          1. Mix crushed graham with melted butter and sugar. Press into the bottom of a serving container. Set aside.
                          2. In a small bowl, combine gelatin and cold water. Mix well to allow gelatin to bloom. Heat water in a heatproof bowl, place the bowl with gelatin on top and mix well until melted.
                          3. Whip Angel All Purpose Creamer Tetra Pack, cream cheese, and Angel condensada until light and smooth. Slowly pour in gelatin, continue to mix until fully incorporated. Pour into the serving container with prepared graham crust. Let it set in the refrigerator for 30 minutes.
                          4. Mix instant coffee powder, sugar and hot water in a bowl. Whip until very light and creates stiff peaks. Spread on top of the cream mixture and refrigerate overnight.
                          5. Dust with powder on top and serve well-chilled.

                          INGREDIENTS

                          2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
                          half can Angel Condensada
                          1 cup Biscoff spread
                          2 packs, 250g Lotus Biscoff Cookies
                          Melted Biscoff spread (optional)

                           

                          PROCEDURE

                          1. Line a 9″ x 5″ loaf pan with plastic wrap.
                          2. Place Angel All Purpose Creamer Tetra Pack in a mixing bowl and beat until soft peaks form. Add Angel Condensada and Biscoff spread. Whip until smooth and creamy. place in the refrigerator until you are ready to assemble your cake.
                          3. Spread a very thin layer of plain whipped cream on the bottom of your prepared pan. Line your pan with a layer of Biscoff cookies. Top with 1/2 the Biscoff cream. Drizzle with melted Biscoff spread and top with cookies. Repeat layering until Biscoff cream are gone. Decorate top with pieces of Biscoff cookies. Cover the pan with plastic wrap and freeze overnight.
                          4. Use the plastic wrap to lift the cake out of the pan. Remove the wrap and place the cake on a rectangle serving plate or cutting board. Drizzle with melted Biscoff before serving.

                              5. INGREDIENTS

                              1 can, 370ml Angel Evaporada, chilled cup
                              2 cups all-purpose flour
                              1/2 cup cornstarch
                              1/2 tsp salt
                              1/2 tsp baking powder
                              1/2 cup sugar
                              1/2 cup cold water
                              3 cups Japanese breadcrumbs
                              10 pieces ripe saba banana, sliced into two lengthwise
                              20 pieces bamboo skewer, soaked in water overnight
                              cooking oil for deep frying
                              Flavor option
                              Cinnamon-Sugar
                              1/2 cup white sugar
                              1 tbsp ground cinnamon
                              1/2 cup Angel Condesnada

                               

                              PROCEDURE

                              1. To make the batter, in a large mixing bowl, sift all-purpose flour, cornstarch, salt and baking powder. Add sugar. Mix until combined.
                              2. Stir in Angel Evaporada and cold water. Mix well until smooth.
                              3. Heat oil in a deep skillet. Skewer banana slices. Set aside until ready to cook.
                              4. Dip saba banana in the batter and roll in breadcrumbs until fully coated. Deep fry banana pieces until golden and crispy.
                              5. On a pan or plate, combine white sugar and ground cinnamon. Roll crunchy banana pieces in cinnamon-sugar while still hot. Drizzle with Angel Condensada before serving.