INGREDIENTS

– 1 – 380 grams Angel Condensada to make toffee
– 1 – 410 ml Angel Kremdensada, chilled overnight
– 1 1/2 cups graham cracker crumbs
– 2 tbsp sugar
– 3/4 cup softened butter
– 3 to 4 large bananas
– chocolate shavings or chocolate syrup for garnish

 

PROCEDURE

Toffee (prepare 1 day ahead):

  1. 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 toffee per preparation to save time and effort.:
  2. Place chilled Angel Kremdensada into a bowl. Beat with a hand mixer or a wire whisk until peaks form. Set aside, keeping it chilled in the refrigerator until use.
  3. Mix graham cracker crumbs with softened butter, sugar and press mixture into 9-inch pie plate. Spread half a can of toffee on crust. Slice the bananas and layer on top of toffee. Pour remaining toffee over bananas, spreading evenly. Spread whipped cream on top of toffee and bananas or pipe using a pastry bag with decorative tip. Garnish with chocolate and more toffee on top.

INGREDIENTS

1 – 410ml Angel Kremdensada
500 grams dark or bittersweet chocolate
2 ½ cups crushed chocolate cookies
½ cup cocoa powder
½ cup ground nuts (almonds or walnuts)

 

PROCEDURE

  1. Heat chocolate in a double-boiler until melted then stir in Angel Kremdensada and crushed cookies.
  2. Place inside the refrigerator for at least 3 hours.
  3. Shape into 1 inch balls then coat with cocoa powder or ground nuts.

INGREDIENTS

– 1-410 mL can Angel Kremdensada
– 1 cup packed brown sugar
– 2 tbsp softened butter
– 2 large eggs
– 1 cup mashed ripe bananas
– 2 cups all-purpose flour
– 2 ½ tsp baking powder
– 1 tsp baking soda
– ¾ tsp salt
– Toffee for topping

 

PROCEDURE

  1. Toffee (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 toffee per preparation to save time and effort.

INGREDIENTS

1-410 ml can Angel Kremdensada
1 1/2 cups crushed oreo cookies
½ cup softened butter
2 tbsp sugar
1 tbsp gelatin
2 tbsp water
1-250 grams cream cheese
1 tsp calamansi juice
oreo cookies for decoration or mini oreos

 

PROCEDURE

  1. In a bowl, combine crushed oreo cookies, butter and sugar.
  2. Divide mixture into 6 and press on the bottom of a 3-inch removable bottom pan or mold. Allow to cool.
  3. Mix gelatin and water in a bowl.
  4. Transfer to a small pan together with Angel Kremdensada.
  5. Heat until gelatin dissolves.
  6. Whip cream cheese in a bowl then mix with gelatin mixture.
  7. Divide cream mixture into 6 and pour unto the crust. Decorate with remaining cookies on top.
  8. Refrigerate for at least 6 hours or overnight before serving.

INGREDIENTS

1-410 ml can Angel Kremdensada, chilled overnight
1 1/2 cups graham cracker crumbs
3/4 cup softened butter
2 tbsp sugar
1-250 grams cream cheese
1 tbsp gelatin
2 tbsp water
1 tsp calamansi juice
blueberry topping

 

PROCEDURE

  1. Mix graham cracker crumbs with softened butter and sugar, then press mixture into a round 8-inch pan with removable bottom. Allow to cool in the refrigerator.
  2. Mix gelatin and water in a small pan and heat until gelatin dissolves. Set aside.
  3. Using a large bowl, whip Angel Kremdensada using a hand or electric mixer add cream cheese and continue whipping until well blended.
  4. Pour in dissolved gelatin and calamansi juice and whisk together.
  5. Place mixture on top of the crust and chill for at least 6 hours or overnight.
  6. Decorate with canned blueberry topping.

INGREDIENTS

1-410 mL can Angel Kremdensada
¼ cup softened butter
2 drops yellow food color
2 cups desiccated coconut
1 cup sugar
2 eggs
½ cup chopped semi-sweet chocolate, melted

 

PROCEDURE

  1. Pre-heat oven at 350℉ . Place paper cups in a small muffin pan.
  2. In a large pan, combine Angel Kremdensada, butter, yellow food color, desiccated coconut and sugar. Stir continuously until thick and sticky. Transfer to a bowl and allow to cool. Beat 2 eggs into the mixture.
  3. Put a tablespoon of mixture on the paper cups.
  4. Place it in the oven for 10 minutes or until it turns golden brown. Allow to cool.
  5. Drizzle with melted chocolate on top.

      6. INGREDIENTS

      For the custard:
      – 1-410mL can Angel Kremdensada
      – 5 eggs
      – 1 tsp vanilla
      – 1 cup sugar
      For the cake:
      – 3 egg yolks
      – 3 tbsp white sugar
      – 3/4 cup cake flour
      – 1/2 tsp baking powder
      – 1/4 cup milk
      – 3 egg whites
      – 3 tbsp whtie sugar

       

      PROCEDURE

      For the cake: 

      1. Sift together the cake flour and baking powder. Place 3 tablespoons sugar and egg yolks in a bowl, then beat until smooth and light yellow. Add the flour mixture and milk alternately, mixing after each addition. In another bowl, beat the egg whites until foamy. Add 3 tablespoons sugar little by little while beating continuously. Continue beating until the egg white mixture is stiff. Gently mix the egg yolk and egg white mixtures together. Set aside.

      For the custard:

      1. Combine Angel Kremdensada, eggs and vanilla in a bowl, then whisk until smooth. Strain unto the square pan with caramelized sugar.
      2. Pour the cake batter over the custard, the batter should float on the custard. Using a spatula, smoothen the top of the batter carefully. Place the cake pan in a larger pan half-filled with hot water. Bake in a preheated 350oF oven for 40 minutes or until toothpick inserted in the center comes out clean.