INGREDIENTS

8 thick slices white bread preferably brioche 6 large eggs
4 tsp Angel Evaporated Filled Milk
pinch of salt
4 slices sweet ham
4 tbsp butter, divided
parsley flakes for garnish
Sweet-Cheesy Sauce
2 tbsp butter
2 tsp all-purpose flour
1 ½ cup Angel Evaporated Filled Milk
½ cup grated cheddar cheese

 

PROCEDURE

To make the sauce: melt 2 Tablespoons butter in a saucepan over medium heat, add flour. Cook until bubbly. Pour in Angel Evaporated Filled Milk and cheese. Stir continuously until thick. Let cool before folding in Angel Condensada. Chill until ready to use.:

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  1. To make the sauce: melt 2 Tablespoons butter in a saucepan over medium heat, add flour. Cook until bubbly. Pour in Angel Evaporated Filled Milk and cheese. Stir continuously until thick. Let cool before folding in Angel Condensada. Chill until ready to use.
  2. Lightly butter a skillet on medium-low heat, and toast both sides of the bread.
  3. Cook ham until the edges are crispy and heated through. Set aside.
  4. In a small bowl, mix eggs, 4 teaspoons Angel Evaporada, and salt until blended thoroughly. In a skillet on medium-low heat, add butter to coat the surface. Add the egg mixture, stirring continuously to cook until it just starts to set. Remove from heat and keep warm.

      5. INGREDIENTS

      1 tbsp cooking oil
      ½ cup chopped onion
      2 tsp minced garlic
      ½ cup diced carrots
      ½ cup diced singkamas
      ½ cup shrimp broth
      250 grams shrimps, peeled and deveined
      ½ cup frozen green peas, thawed
      ½ cup Angel All Purpose Creamer
      ¼ tsp fish sauce
      ⅛ tsp ground black pepper
      12 pcs cooked quail eggs, peeled

       

      PROCEDURE

      1. In a medium size pot, heat oil and add onion and garlic. Saute until soft and aromatic. Add in carrots and singakamas, add shrimp broth simmer for 3 minutes of until vegetables are fully cooked.
      2. Add shrimps and simmer until it turns orange in color. Add green peas and slowly pour Angel All Purpose Creamer. Mix well until combined and heated through. Season with fish sauce and pepper.
      3. Drop in quail eggs and bring to a quick boil. Turn off heat and serve with rice.

          4. INGREDIENTS

          1 ¾ cup cake flour
          1 tbsp baking powder
          ½ tsp salt
          8 egg yolks, at room temperature
          1 ½ cups sugar
          ¾ cup canola oil
          ¼ cup butter, melted
          1 cup Angel Evaporated Filled Milk
          1 tsp vanilla extract
          butter for brushing
          sugar, for sprinkling

           

          PROCEDURE

          1. Preheat the oven to 350 F. Grease the insides of the mamon o molds. Set aside.
          2. In a large bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
          3. In another large bowl, whisk together the oil, melted butter, and sugar until the sugar is dissolved.
          4. Add the egg yolks and whisk until well-incorporated. Add the Angel Evaporated Filled Milk and vanilla extract mix well.
          5. Gradually add the flour mixture to the liquid mixture, stirring until the mixture is smooth.
          6. Ladle the batter into the prepared molds until 3/4 full.
          7. Arrange the filled molds on a baking tray and bake at 350 F for 25 to 30 minutes, or until the tops are lightly golden.
          8. Remove the torta from heat and let cool slightly.
          9. Brush the tops with butter sprinkle with sugar.

              10. INGREDIENTS

              1 can Angel Condensada
              1 can Angel All-Purpose Creamer
              6 egg yolks
              5 tbsp granulated sugar
              1 cup chopped toasted peanuts
              1 cup crushed Chocnut

               

              PROCEDURE

              1. Take six 120ml jars and wash them thoroughly with dishwashing liquid.
              2. Submerge jars in a pot filled with water and boil for at least ten minutes to completely sterilize jars. Do this to the lids as well. Once done, using gloves remove the jars and lids from the pot and air dry. Set aside.
              3. In a saucepan over medium heat boil Angel Condensada, Angel All-Purpose creamer, egg yolks, and granulated sugar. Constantly stir with a wooden spoon until the mixture has thickened. Set aside for a bit.
              4. Melt the dark chocolate in a bowl over a pot set on medium-high heat. Remove from heat when chocolate has completely melted.
              5. Mix the melted chocolate over the milk mixture until everything is well blended.
              6. Add in the toasted peanuts and mix well. Remove from heat and let the chocolate spread cool a bit.
              7. Prepare a piping bag by putting it in a tall glass with the piping bag opening folded over the mouth of the glass. Carefully pour the chocolate spread into the piping bag. This is to ensure a clean transfer of spread into the storage jars. Do this in batches in case the spread does not fit all in the piping bag.
              8. Cut the piping bag by its front tip and carefully pour in the contents over the sterilized storage jars.
              9. Once done let the spread cool completely before adding in the crushed Chocnut. Close with the lid and chill for at least two hours before consuming or giving it away as a present. Shelf life of Dark Chocnut Holiday Spread is about five days.

              INGREDIENTS

              1 kg grated cassava
              1 cup coconut milk
              3 eggs
              ¼ cup melted butter
              1-410 ml Angel Evaporada
              1-380 Angel Condensada
              Topping
              ½ cup coconut milk
              1 egg yolks
              ½ cup Angel Condensada
              1 cup grated cheddar cheese

               

              PROCEDURE

              1. Preheat oven 350 F. In a large mixing bowl, combine grated cassava, coconut milk, eggs, Angel Evaporada, Angel Condensada, and butter. Mix until well-combined.
              2. Grease the baking pan with softened butter. Then, pour some mixture around 1 inch thick. Bake for around 45 to 60 minutes.
              3. To make the toppings. Combine the coconut milk, Angel Condensada and egg. Mix until well-blended. Set aside.
              4. After 50 to 60 minutes, get the cassava cake from the oven. Let cool and set aside. When cassava is cool enough, pour the topping on the top of the baked cassava. Sprinkle with grated cheese. Make sure that the cassava is firm and cooked before putting the topping.
              5. Bake for another 15 to 20 minutes or Broil for 10 minutes until the top is light brown and bubbly.

                  6. INGREDIENTS

                  4 large eggs
                  ¼ cup Angel Evaporated Filled Milk
                  1 tsp salt
                  ¼ tsp freshly cracked black pepper
                  ¼ cup chopped onion
                  ¼ cup chopped green bell pepper
                  1 tbsp minced carrot
                  2 tbsp vegetable oil

                   

                  PROCEDURE

                  1. Crack the eggs into a bowl and add milk and salt. Beat with a whisk or a fork. Stir in green onion, ground black pepper. Add carrot and bell pepper. Mix it with a spoon.
                  2. Put the vegetable oil in a small bowl and have a basting brush ready. Heat up a large non-stick skillet over medium heat. When the skillet is heated, lower the heat to medium low or low. Dip the brush into the oil and brush the skillet. Spoon about ⅓ of the egg mixture into the skillet. Spread the egg mixture evenly with the spoon into a thin, rectangular pancake. Cook for 1 to 2 minutes, until the bottom is set but the top is still a little run
                  3. Lift-up the right edge of the rectangle with your spatula and roll it up from right to left. Brush some oil on the cleared part of the skillet and move the rolled egg back to the right side of the oiled part of the skillet.
                  4. Spoon half of the remaining egg mixture into the skillet, just to the left of the omelet roll so that the eggs run into the bottom edge and extend the omelet you already cooked, shaping it into a rectangle. Let this new layer cook for 1 to 2 minutes, until set on the bottom but still a little bit runny on top.
                  5. Using a spatula, turn the rolled omelet over onto the new egg pancake and roll up the omelet from right to left. You will now have a roll on the left side. Brush the skillet with the remaining oil and push the omelet roll back over to the far right side.
                  6. Remove the skillet from the heat and transfer the omelet to a cutting board. If you need to shape it into a better rectangle, wrap in a sushi mat and press and shape it with your hands. Let it cool for 5 minutes, then cut crosswise into ½ or ¾ inch slices and serve it with rice.

                      7. 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.
                      5. EASY VANILL SAUCE (MAKE AHEAD)
                      6. 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.
                      7. In a medium mixing bowl, whisk the yolks and sugar together.
                      8. 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.
                      9. 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).
                      10. 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.

                          11. 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

                          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.:

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                          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.

                              9. INGREDIENTS

                              LECHE FLAN LAYER: :
                              tbps white sugar
                              7 egg yolks
                              2 whole eggs
                              1-410ml Angel Evaporated Filled Milk
                              1-380g Angel Condensada
                              1-410ml Angel Evaporada
                              3 medium size llanera

                              BANANA CAKE LAYER: :
                              1 ¼ cup All Purpose Flour
                              tsp baking soda
                              tsp baking powder
                              tsp iodized salt
                              1 egg, separate yolk and white
                              ½ cup brown sugar
                              ½ cup vegetable oil
                              tsp vanilla extract
                              ½ cup Angel Evaporada
                              2 pieces overripe banana (lakatan), mashed

                               

                              PROCEDURE

                              1. Pour the sugar in three llaneras then heat over medium flame until it caramelized. Set aside.
                              2. In a bowl, mix the rest of leche flan ingredients together. Strain twice. Pour into llaneras and set aside.
                              3. In a bowl, combine all-purpose flour, baking powder, baking soda and salt. In a second bowl combine egg yolk, sugar, oil, vanilla and Angel Evaporada.
                              4. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter.
                              5. Beat egg white until stiff and fluffy. Gently fold into the batter.
                              6. Divide banana cake batter into the 3 llaneras with leche flan mixture pouring it slowly and carefully on top.
                              7. Pre-heat oven at 350 degrees F. Cook Leche Nana in *bain marie let it steam for 1 hour and 15 minutes until cake is done.
                              8. Let the cake cool for 45 minutes to 1 hour before flipping and transferring to a serving plate.
                              9. *baine marie 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.

                              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::

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                              1. LECHE FLAN:
                              2. Divide sugar in small round llaneras, then heat over medium flame until it caramelized. Set aside.
                              3. In a bowl, mix the rest of ingredients together. Strain twice.
                              4. Pour into llaneras. Cover with aluminum foil.
                              5. Cook in *bain marie and steam for 45 minutes or until firm.
                              6. Let cool and set aside.

                                  7. LECHE FLAN CREAM::

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                                  1. LECHE FLAN CREAM:
                                  2. In a saucepan, heat 3 Tablespoons sugar until golden brown in color.
                                  3. Slowly add 1 cup Angel Evaporada. Simmer until bubbly.
                                  4. In a bowl, combine egg, egg yolk, vanilla extract and corn starch. Mix until combined.
                                  5. 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.
                                  6. Add butter. Mix well.
                                  7. Transfer to a clean bowl. Cover with plastic wrap directly into the mixture. Let cool and chill until ready to use.
                                  8. MILK GLAZE
                                  9. Combine all ingredient in a bowl. Mix well until combined and no lumps. Set aside until ready to use.

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

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