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 

Ingredients:

2 packs, 250ml Angel All Purpose Creamer
1 ½ cup melted semi-sweet chocolate chips

Procedure:

  1. In a bowl, using an electric and mixer, whip Angel All Purpose Creamer until soft peaks form. 
  2. Slowly fold in melted chocolate into the whipped cream until completely combined. 
  3. Scoop mixture into individual serving bowls. Chill for 4 hours or until mixture sets. 
  4. Serve chocolate mousse with whipped cream and shaved chocolate. 

INGREDIENTS

1 pack, 25 grams Pandan Flavored Gulaman
2 Tablespoons Sugar
2 cups Buko Juice
1 cup Water
1 can, 410ml Angel Kremdensada
1 cup Cooked Mini Sago
1 cup Shredded Fresh Buko Meat
1 cup Diced Ripe Mango

 

PROCEDURE

  1. In a saucepan, dissolve gulaman powder, sugar in buko juice and water. Bring to a boil over medium high heat. Pour in a rectangular mold. Let cool and chill for at least 3 hours until completely set.
  2. Slice pandan jelly into small cubes and set aside.
  3. In a bowl, add pandan jelly, sago, buko meat, and mango. Pour in Angel Kremdensada. Mix well until coater through. Refrigerate mixture for at least 4 hours before serving. Serve cold.
    1. INGREDIENTS

      1 pack, 200g chocolate graham biscuit
      2 pack, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
      1 cup cream cheese, softened
      1 can, 380g Angel Condensada, chilled
      1 tsp vanilla extract
      1/2 tbsp clear gelatin
      2 tablespoons cold water
      1/2 cup chocolate hazelnut spread
      3 pcs ripe banana, sliced
      chocolate shavings

       

      PROCEDURE

      1. 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.
      2. In a mixing bowl, whip Angel All Purpose Creamer Tetra Pack. In another mixing bowl whip cream cheese and Angel Condesada. Fold in all-purpose cream and slowly add the melted gelatin mixture. Fold in chocolate hazelnut spread.
      3. To assemble, spread a cream mixture at the bottom of a pyrex pan Layer chocolate graham biscuit on top and then cream mixture. Arrange banana slices on top and then a layer of chocolate graham biscuit again. Make 3 layers finishing it off with cream mixture. Cover container with a plastic wrap and chill for 4 hours to set best overnight.
      4. Top with shaved chocolate. Slice and serve cold.
        1. INGREDIENTS

          Half Of Watermelon, chilled
          1 can, 410ml angel evaporada
          1 cup lime-soda
          2 cups canned fruit cocktail in syrup
          half can angel condensada

           

          PROCEDURE

          1. Cut the watermelon in half. Using a melon balelr tool or spoon, scoop ou the watermelon flesh and transfer it to a large bowl.
          2. Add Angel Evaporada, lime soda, fruit cocktail and condensada into watermelon malls, Stir to combine.
          3. Transfer the watermelon punch to the empty watermelon skin or serve in bowls. Enjoy!

          INGREDIENTS

          2 packs, 250ml Angel All Purpose Creamer, chilled overnight
          3/4 Cup Angel Condensada
          1 bar, 228g cream cheese, softened
          3 Tablespoons matcha powder,Plus extra for dusting
          1 pack, 200g graham crackers
          1/3 cup chocolate chips

           

          PROCEDURE

          1. In bowl, using a hand mixer whip angel all purpose cream until soft peaks form .Set aside
          2. In another bowl, add condensada, cream cheese and matcha powder.Using a hand mixer, whip mixture until creamy and combined
          3. To assemble ,lay graham crackers on the bottom of an 8X8 square pa or plastic container.Add a layer of matcha cream mixture and top with another layer of graham crackers.Reapet procedure finishing withe matcha cream on top
          4. Dust with more matcha powder and sprinkle with white chocolate chips keep in the refrigerator for 4 hours or overnight until set.
            1. INGREDIENTS

              1 1/2 cup Crushed Graham Crackers
              1 tablespoon Sugar
              1/2 cup Melted Butter
              1 can ,410ml Angel Kremdensada,Chilled overnight
              3 tablespoons Matcha powder plus extra for dusting
              1 tablespoon Gelatin powder
              3 tablespoons Hot Water

               

              PROCEDURE

              1. In a bowl,add grahams,sugar and butter.Mix well until combined.Divide mixture into 2 square containers.Press down miixture to create a crust.Set aside
              2. Whip Angel Kremdensada in a bowl using an electric hand mixer until soft peaks form ad.
              3. Combine gelatin powder and hot water.Mix well until completely dissolved.Slowly add mixture to the cream mixture until blended.
              4. Divide cream mixture into 2 bowls. Add matcha powder into one bowl, mix well until combined.
              5. To assemble, pour matcha-cream mixture into the preapred cust followed by the plain cream mixture on top.Chill for 4 hour or overnight to set.
              6. Dust with matcha powder before serving
                1. INGREDIENTS

                  1 can , 410ml Angel Kremdensada
                  3 tablespoons matcha powder
                  1 can,410ml Angel Evaporada
                  2 tablespoon Strawberry Flavored powdered juice
                  1 cup Strawberry Flavored gulaman cubes
                  1 cup milky strawberry flavored gulaman cubes
                  1 cup nata de coco
                  1 cup mini sago

                   

                  PROCEDURE

                  1. In a bowl, combine Angel Kremdensada and matcha powder.Mix well Set aside.
                  2. In a largebowl, add evaporada and powdered juice.Mix until completely dissolved.Add gulaman cubes,nata de coco,mini sago and ice cubes.
                  3. Stir in matcha milk mixture.Mix well until combined.Ladel mixture into serving glasses and enjoy.