INGREDIENTS

1 – 410ml Angel Kremdensada, chilled overnight
2 tsp instant coffee granules
1-200gram pack chocolate graham crackers
⅓ cup cocoa powder
⅓ cup chocolate chips

 

PROCEDURE

  1. Transfer chilled Angel Kremdensada in a bowl and add coffee granules. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute.
  2. Lay graham crackers on the bottom of an 8X8 square pan or plastic container. Add a layer of coffee whipped cream and dust with cocoa powder.
  3. Repeat procedure finishing with coffee cream on top. Dust with more cocoa powder and sprinkle with chocolate chips Keep in the refrigerator for 4 hours or overnight until the grahams is moist with cream.

      4. INGREDIENTS

      1 – 410ml Angel Kremdensada, chilled overnight
      1 tsp ube flavoring
      1-200gram pack graham crackers
      1 llanera store bought or homemade leche flan
      ¼ cup bottled sweetened red mung beans
      ¼ cup nata de coco
      ¼ cup macapuno
      ¼ cup kaong

       

      PROCEDURE

      1. Transfer chilled Angel Kremdensada and ube flavoring in a bowl. Using an electric mixer or wire whisk, beat at medium to high speed for 3 minutes, scraping the bowl after each minute. Set aside.
      2. Arrange on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and graham crackers.
      3. Repeat procedure finishing with cream on top. Place leche flan on top and garnish with mung beans, nata de coco, macapuno and kaong. Chill for 6 hours or overnight.

      INGREDIENTS

      1 – 410ml Angel Kremdensada, chilled overnight
      2 tsp cocoa powder
      1-200gram pack chocolate graham crackers
      ⅓ cup salted peanuts, roughly chopped
      ⅓ cup chocolate chips
      ½ cup mini marshmallow
      chocolate syrup

       

      PROCEDURE

      1. Transfer chilled Angel Kremdensada in a bowl. Add cocoa powder. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute. Set aside.
      2. Lay on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and sprinkle with peanuts, chocolate chips and marshmallows.
      3. Repeat procedure finishing with cream on top and drizzle with chocolate syrup. Top with more peanuts, chocolate chips and marshmallows. Keep in the refrigerator for 4 hours or overnight until the grahams is moist with cream.

          4. INGREDIENTS

          1 – 370ml Angel All-Purpose Creamer, chilled overnight
          ½ cup Angel Condensada, chilled
          1 nut buko, juice and meat separated
          1 – 565g canned lychee, drained and cut in wedges

           

          PROCEDURE

          1. Slice the meat into strips and add about 2/3 cup juice.
          2. Press this and strain the liquid out.
          3. Mix with the chilled condensada.
          4. Whip the Angel All Purpose Creamer and add in the pressed buko juice and condensed milk.
          5. Freeze for 30 minutes.
          6. Fold in the buko strips and the lychee wedges.
          7. Freeze overnight.

          INGREDIENTS

          1 – 370ml Angel All Purpose Creamer, chilled
          ¾ cup Angel Condensada, chilled
          3 tbsp calamansi juice
          54 pieces round salted crackers
          2 tsp calamansi zest

           

          PROCEDURE

          1. Beat Angel All-Purpose Creamer and Angel Condensada. Transfer in a bowl, add calamansi juice. Beat until fluffy.
          2. Layer cream and biscuit in a 500ml rectangular microwavable container. Make 3 layers of biscuit, finishing off with cream. Sprinkle calamansi zest on top.
          3. Refrigerate for 6 hours or best overnight. Serve cold.

          INGREDIENTS

          Cake
          – ½ cup Angel Evaporada
          – 1 tsp powdered coffee
          – ½ tsp vanilla extract
          – 1 cup all-purpose flour
          – ¾ tsp baking soda
          – ¼ cup + 2 tbsp cocoa powder (unsweetened)
          – 2 large eggs
          – ¾ cup + 2 tbsp white sugar
          – ½ cup canola oil
          – ¼ tsp salt
          – 1 – 380ml Angel Condensada de leche, cooked in pressure cooker for 45 – 60 mins

          Ganache
          – 1 – 370ml Angel All Purpose Creamer
          – 1 cup milk chocolate or dark chocolate
          Optional cocoa powder for dusting

           

          PROCEDURE

          1. Bake the Cake
          2. Grease 3 rectangular tins with shortening. Pre-heat your oven to 350F.
          3. Mix the evaporada, powdered coffee and vanilla in a bowl, set aside.
          4. Sift together the dry ingredients, flour, baking soda and cocoa powder, set aside.
          5. In another bowl, beat eggs and sugar together until sugar crystals dissolve and the mixture turns a light, yellow color. Slowly beat in the canola oil. Add and beat in the salt last.
          6. To the egg mixture, add 1/3 of the flour mixture and beat on low, just until incorporated. Then add ½ the milk mixture. When this is incorporated, add another third of the flour, then the last half of the milk. Finally add in the last third of the flour mixture. Mix just until all ingredients are well.
          7. Pour about 225 g of chocolate batter in one tin, repeat for all. Or if using round cake pans, this could fill 2 6” round pan.
          8. Bake at 350F for 30-40 minutes, best to use baine marie method to avoid doming of cake. If the cake domes, you may need to level the cake before assembly.
          9. Cakes are done, if you insert a toothpick in the very center and it comes out clean, or with some very moist crumbs.
          10. Let the cake cool for assembly.
          11. Make the Ganache
          12. In a microwavable container, pour the entire contents of the Angel All Purpose Creamer. Heat on medium for about 1 – 1 ½ minutes.
          13. Add the chopped chocolate to the warm cream. Mix until the chocolate melts and blends well with the cream. There shouldn’t be any lumps. It should be smooth and creamy. Let is cool.
          14. Assemble
          15. On the completely cooled cakes, spread the dulce de leche on top. Let it settle.
          16. Spread the chocolate ganache on top and let it set overnight in the chiller.
          17. Before serving, you can dust with cocoa powder.

          INGREDIENTS

          1-370 grams Angel Krem Queso
          1 tbsp butter
          ½ tsp garlic
          1 tbsp chopped onion
          ¾ cup uncooked elbow macaroni
          ½ cup chicken broth

           

          PROCEDURE

          1. Melt butter in a saucepan.
          2. Sauté garlic and onion.
          3. Add macaroni, Angel KremQueso, and chicken broth.
          4. Bring to a boil.
          5. Turn heat to low and simmer with occasional stirring for 18 to 20 minutes.
          6. Remove from heat and serve.

              7. INGREDIENTS

              2 tbsp cooking oil
              ¼ cup chopped onion
              ½ tbsp minced garlic
              100 grams ground pork
              ¼ cup water
              2 pieces Hotdog, sliced
              500 grams Sweet Style Spaghetti Sauce
              1-370 ml Angel Kremqueso
              1 Pinch of ground black pepper
              450 grams Uncooked spaghetti, cook according to packaging instructions.

               

              PROCEDURE

              1. Heat oil on a pan. Add onion and garlic, saute until soft and aromatic.
              2. Add ground pork. Cook for 2 minutes or until slightly brown in color. Add water, simmer for 3 minutes.
              3. Add hotdog and spaghetti sauce. Simmer for 10 minutes.
              4. Stir in Angel Kremqueso and quickly boil for a minute. Season pepper.
              5. Pour sauce over cooked spaghetti. Serve immediately.

                  6. INGREDIENTS

                  1 can, 410 ml Angel Evaporada
                  1 can, 380g Angel Condensada
                  1 pack, 400ml Coco Mama Fresh Gata
                  1 can, 425g canned cream style corn
                  1 cup cornstarch
                  1 cup grated cheddar cheese

                   

                  PROCEDURE

                  1. In a medium size pot, combine Angel Evaporada, Angel Condensada, Coco Mama Fresh Gata and cornstarch. Mix well until cornstarch is dissolved completely.
                  2. Stir in cream corn. Boil over medium heat until thick while stirring continuously.
                  3. Quickly divide into 4-500 ml rectangular microwavable containers. Cool completely.
                  4. Place in the refrigerator for 4 hours or best overnight. Top with grated cheddar cheese before serving.

                  INGREDIENTS

                  Leche Flan
                  – 4 egg yolks
                  – 2 whole egg
                  – 205 ml or half can Angel Evaporated Filled Milk
                  – 185 ml or half can Angel Condensada
                  – 6 tbsp sugar (75g)
                  – 1-410 ml Angel Kremdensada, chilled overnight
                  – 1-200 grams pack graham crackers

                   

                  PROCEDURE

                  Leche Flan (Make ahead):

                  1. Pour the sugar in three regular size 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.
                  5. Let cool and set aside.

                  *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.

                  To assemble:

                  1. Transfer Angel Kremdesada in a bowl. Using an electric mixer or wire whisk, whip Angel Kremdensada at medium to high speed for 3 minutes, scraping the bowl after each minute
                  2. Lay graham crackers on the bottom of 750 ml plastic container. Add a layer of whipped cream. Repeat until you make 2 layers of whipped cream and graham finishing with whipped cream.
                  3. Remove leche flan from the llanera and place it on top of the graham layer cake.
                  4. Chill for 6 hours or overnight.