INGREDIENTS

1 recipe vanilla custard *see recipe below
2 packs, 250ml Angel All Purpose Creamer, chilled overnight
half can (190g) Angel Condensada
1 pack, 200g honey graham crackers
1 cup grated cheddar cheese

*Vanilla custard (make ahead)
1 can, 410ml Angel Evaporada, divided into two
½ cup Angel Condensada
1 ½ Tablespoon + 1 teaspoon cornstarch
2 egg yolks
Pinch of salt
½ Tablespoon butter
1 teaspoon vanilla extract

PROCEDURE

  1. Place Angel All Purpose Creamer in a large bowl. Using an electric hand mixer or wire whisk, whip cream until light and fluffy. 
  2. Slowly fold in prepared vanilla pudding. Mix until combined.
  3. In a rectangular dish, layer graham crackers, vanilla-cream pudding mix. Use a spatula to spread into an even layer. Repeat procedure until you make 3 layers. 
  4. Add the remaining vanilla-cream pudding mixture on top and spread it out into an even layer. 
  5. Top graham cake with grated cheddar cheese and chill for 4 hours or best overnight before serving.

 

*Vanilla custard (make ahead)

  1. In a small bowl, whisk together half part Angel Evaporada and cornstarch. Set aside. 
  2. In a small saucepan, simmer the remaining milk. Whisk condensada, egg yolks in a separate small bowl. Once the milk is steaming, slowly stream half of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly until the mixture starts to simmer and has thickened. 
  3. Remove from the heat and whisk in butter and vanilla.
  4. Pour mixture into a bowl. Cover with plastic wrap directly to the mixture to prevent a skin from forming. Allow to chill for 2 hours before using.

INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
3 teaspoons instant coffee powder
1 pack, 200g chocolate graham crackers
shaved chocolate for garnish

 

PROCEDURE

  1. In a large mixing bowl, add Angel All Purpose Creamer and whip using an electric hand mixer or wire whisk until soft peaks form. 
  2. Stir in condensada and coffee powder. Mix well until combined. 
  3. In a square baking dish or pyrex pan, add a layer of coffee-cream mixture. Use a spatula to spread evenly. 
  4. Layer chocolate graham crackers and coffee-cream mixture. Repeat procedure until you make 3 layers finishing with coffee-cream mixture on top. 
  5. Cover and refrigerate cake for 4 hours or until set. Garnish with shaved chocolate before serving.

INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
1 pack, 200g honey graham crackers
½ cup store bought chocolate sauce
4 pieces of ripe banana lakatan, sliced into ¼ inch thick coins
2 llaneras store bought or prepared leche flan, sliced or cut into c

 

PROCEDURE

  1. Transfer Angel All Purpose Creamer in a bowl. Using an electric hand mixer or wire whisk. Whip cream at medium to high speed for 3 minutes until soft peaks form. Fold in condensada.
  2. Lay graham crackers on the bottom of a square dish. Add a layer of whipped cream, followed by a layer of slice bananas and drizzle with chocolate sauce. 
  3. Repeat until you make two layers of whipped cream and graham crackers finishing with whipped cream.
  4. Generously garnish with leche flan on top. Chill for 4 hours or best overnight before