INGREDIENTS

– 2 store bought Taisan loaf or 4 pieces store bought butter mamon

Caramel Sauce:
– 3 egg yolks
– ¾ cup Angel Evaporada
– 1 tbsp cornstarch
– 1 can Angel Condensada
– 2 ½ tbsp butter
– ½ cup cheddar cheese, grated

 

PROCEDURE

CARAMEL SAUCE:

  1. Combine egg yolks, cornstarch, evaporated milk, Angel Condesada. Mix well and bring to a gentle simmer.
  2. Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with grated cheese.

INGREDIENTS

Crepe Batter
– 2 packs of 200g each instant pancake mix
– 2 pcs egg, large
– 2 cups water
– 1 tbsp oil
– 1 tbsp butter, softened (for brushing pan while cooking)

Whipped Cream Frosting
– 1-370ml Angel All Purpose Creamer, chilled overnight (12 hours)
– ¼ cup Angel Condensada
Choice of topping and filling: Fresh fruit, jam, or canned fruit.

 

PROCEDURE

CREPE:

  1. Make crepe batter by mixing instant hotcake mix, egg, oil and water. Whisk until it forms a smooth and runny batter. (TIP: mix the water 1/2 cup.)
  2. Heat your non-stick skillet. Brush your non-stick skillet with a little bit of melted butter. Take 1/8 cup of batter, pour it in the skillet and quickly tilt your pan in a circular motion to create a thin crepe with round shape. Cook for 1-2 minutes, until the edges of the crepe lifts of from the pan and edges appear somewhat crispy and curly. The crepe should release itself from the pan (on its own) once cooked. Once cooked (on one side), flip the cooked crepe onto a plate. Repeat for the rest of the batter. If your crepes stick in the middle, gently pry them off with an offset spatula prior flipping. Be careful not to tear your crepes.
  3. Let the crepes cool down before assembly. You need at least 23 pieces of crepes for the cake

TIP: The pan should be kept at moderate heat at all times. If the pan is too hot, the crepe will immediately set and you’d have a hard time forming a thin round crepe. Fan the pan in between crepes to cool it down a bit before adding batter into it. Try to achieve same sized crepes so assembly will be easier, and your crepe cake will look nice and not droopy.:

WHIPPED CREAM FROSTING:

  1. Chill Angel All Purpose Creamer and Angel Condensed Milk overnight.
  2. When ready, pour the entire contents of a tin can onto a cold bowl. Beat on low the cream until smooth. Add in the Angel Condensed Milk and continue whipping on medium – high until the texture is light and fluffy. Rest in the chiller until ready to assemble the cake.

TO ASSEMBLE:

  1. If you plan to add fruits in the middle layers, slice them very thinly, so that you still create even layers in your cake. Uneven layers cause the cake to be unstable and loopy.
  2. On a flat 8″ pan, smear about 1 tsp of whipped cream at the bottom. Carefully place a piece of crepe on top of this. The whipped cream at the bottom, will ensure the cake stays in place and will not slip and slide.
  3. Spread whipped cream frosting on top of the crepe you just laid out. Try to spread it out as even as possible. Put another layer of crepe then another thin layer of whipped cream. If you are putting fillings in between, lay the thin pieces of fruits you’ve set aside on top of the whipped cream (alternately in between layers). Each layer need not have fillings. Do this layering and ensure each layer is carefully stacked on the previous layer, at least 20 times.
  4. Finally garnish with the fruit of your choice on top of your cake. Refrigerate to set and serve cold.

INGREDIENTS

1-410mL Angel Evaporated Filled Milk
1-380mL Angel Condensada
3/4 cup white sugar
7 egg yolks
2 whole eggs

 

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 ingredients together. Strain twice.
  3. Pour into llaneras. Cover with aluminum foil.
  4. Cook in *bain marie it steam for 1-1/2 hours 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.

      5. INGREDIENTS

      8 eggyolks
      1-380 grams Angel Condensada
      3 tbsp chopped toasted cashew nuts
      1 tbsp butter or margarine
      1/2 cup white sugar
      colored cellophane for wrapping

       

      PROCEDURE

      1. Combine the egg yolks and milk in a pan.
      2. Cook over low to medium heat with constant stirring for about 30 minutes or until very thick. Remove from heat.
      3. Stir in butter and chopped cashew nuts. Cool for about 30 minutes.
      4. Scoop half a tablespoon of yema. Form into a ball and roll in sugar.
      5. Wrap in colored cellophane.

      INGREDIENTS

      1-410 ml can Angel Kremdensada
      1-250 grams bibingka mix
      3 pcs eggs
      ½ cup margarine
      1 pc salted egg, sliced
      grated cheese
      grated coconut
      banana leaf

       

      PROCEDURE

      1. Heat oven at 400℉. Line ensaymada molds with banana leaf.
      2. Beat eggs until frothy. Add bibingka mix, Angel Kremdensada and melted margarine in a medium bowl and mix until well blended.
      3. Pour mixture into molds about ¾ full. Top with salted egg and cheese.
      4. Bake for 20 minutes or until done. Brush with additional margarine, top with grated coconut. Serve hot.

          5. INGREDIENTS

          1-500 gram bibingka mix
          6 pcs eggs
          1-370ml Angel Evaporada
          1 cup sugar
          ½ cup margarine
          salted egg
          grated coconut

           

          PROCEDURE

          1. Heat oven at 400℉.
          2. Line ensaymada molds with banana leaf.
          3. Beat eggs until frothy.
          4. Combine bibingka mix, Angel Evaporada, sugar and melted margarine in medium bowl until well blended.
          5. Pour in molds about ¾ full.
          6. Top with salted egg.
          7. Bake for 20 minutes or until done.
          8. Brush with additional margarine, top with grated coconut and sugar.
          9. Serve hot.

              10. INGREDIENTS

              1/4 cup Angel Evaporada
              3 pcs large eggs
              1 tbsp butter
              2 tbsp diced green bell pepper
              2 tbsp diced onion
              2 tbsp diced tomato
              2 tbsp sliced button mushrooms
              1/4 cup diced ham
              pinch salt and pepper to taste

               

              PROCEDURE

              1. In a large bowl, beat together Angel Evaporada and eggs until frothy. Set aside.
              2. Heat butter in a skillet over medium heat.
              3. Add bell pepper, onion, tomato, mushroom and ham.
              4. Sauté until aromatic.
              5. Pour milk and eggs into skillet and cook until set but still moist.
              6. Fold up or roll as desired.
              7. Slide omelet onto a plate and serve.

              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

                  ½ cup sugar
                  1 410 ml Angel Kremdensada
                  7 egg yolks
                  2 whole eggs

                   

                  PROCEDURE

                  1. Preheat oven to 350F.
                  2. Pour the sugar into two llaneras then heat oven medium flame until it caramelizes. Set aside.
                  3. In a bowl mix together the rest of the ingredients.
                  4. Strain twice.
                  5. Pour into the llaneras.
                  6. Cover with aluminum foil.
                  7. Cook in a bain-marie* or steam for 1 1/2 hours minutes or until firm.*Also called water bath, this is a method of cooking where a pan or container of food is placed in a shallow pan with hot water then placed to bake in an oven or on a stove.

                  INGREDIENTS

                  1 370ml Angel Kremqueso
                  1 tbsp cooking oil
                  6 pcs eggs

                   

                  PROCEDURE

                  1. Heat oil in a non-stick pan.
                  2. In a bowl whisk together eggs and Angel KremQueso, then pour mixture in the pan.
                  3. Mix slowly until egg comes together