INGREDIENTS

1 cup crushed graham crackers
2 tbsp sugar
⅓ cup melted butter
2 bars – 8oz cream cheese at room temperature
½ cup Angel Condensada
3 tbsp Angel Evaporated Filled Milk
1 ½ tbsp gelatin powder
2 tsp ube extract

 

PROCEDURE

  1. Line 9-inch square metal baking pan with parchment paper, leaving 1-inch (2.5 cm) of parchment on all sides; set aside.
  2. In a bowl, stir crushed grahams and sugar until combined; stir in melted butter. Press mixture into prepared pan; transfer to freezer until set, about 30 minutes.
  3. Using an electric hand mixer, beat cream cheese until smooth; add condensed milk.
  4. In a heat-proof bowl, add Angel Evaporated milk warm in the microwave for 5 seconds and add gelatin powder. Mix well until gelatin is melted completely. Quickly add into the cream cheese mixture.
  5. Get ¼ of the cream cheese mixture and add the ube extract. Mix well until combined.
  6. Spread the remaining mixture over crust, smoothing top and gently swirl the ube-cream cheese mixture on top to form a marble effect. Refrigerate for 3 hours or up to 24 hours or until set.
  7. Cut ube cheesecake bars and serve.

      8. 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.

      EASY VANILL SAUCE (MAKE AHEAD)

      1. 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.
      2. In a medium mixing bowl, whisk the yolks and sugar together.
      3. 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.
      4. 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).
      5. 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.

      INGREDIENTS

      1 cup Angel Evaporated Filled Milk
      ½ cup Angel All Purpose Creamer
      ½ cup Angel Condensada
      2 tbsp cornstarch
      Pinch of salt
      2 large egg yolks
      1 tbsp unsalted butter, cut into pieces
      1 tsp pure vanilla extract
      1-380 ml Angel All Purpose Creamer, chilled
      6 cups broas or lady fingers cut into pieces
      1-380 ml Angel All Purpose Creamer, chilled and whipped
      6 pieces ripe lakatan banana, sliced

       

      PROCEDURE

      1. In a small saucepan, combine the Angel Evaporated Filled Milk, Angel All Purpose Creamer, Angel Condensada, cornstarch, and salt and whisk to combine. Bring to a simmer and cook, whisking constantly, until the mixture starts to thicken, 3 to 4 minutes. Remove from the heat.
      2. In a medium bowl, whisk the eggs until pale and frothy, about 3 minutes. Slowly add about 1/2 cup of the hot milk mixture, whisking to combine. Add the egg mixture to the hot milk mixture and return to the heat. Cook over medium-low heat, whisking constantly, for 1 minute.
      3. Bring to a simmer, stirring constantly with a heavy wooden spoon, and cook until thickened, about 2 to 3 minutes. Remove from the heat and stir in the butter and vanilla. Transfer to a clean container and press plastic wrap against the surface to prevent a skin from forming. Refrigerate until chilled, 4 hours or until ready to use.
      4. Whip Angel All Purpose Creamer using an electric hand mixer or wire whisk until stiff peaks form and fluffy. Fold whipped cream into the vanilla pudding mix.
      5. Using either a trifle bowl or a wide glass bowl or 4 clear 500ml cups. Using a spoon, spread the pudding over the bottom and layer with broas, pudding mixture, sliced bananas and whipped Angel All Purpose Creamer enough to cover the layer. Repeat the layering twice more. End with a final layer of whipped cream. Garnish the top with crumbled broas. Chill for 4 hours or until ready to serve. Best served cold.

          6. INGREDIENTS

          ½ cup sugar
          2 tbsp butter
          1-410 ml Angel Kremdensada, room temperature
          ¼ tsp salt
          2-380ml Angel All Purpose Creamer, chilled overnight
          1-200g pack graham cracker crumbs
          1 tbsp sugar
          1 cup softened butter
          3 to 4 large bananas sliced
          1 9-inch pie pan
          shaved dark chocolate

           

          PROCEDURE

          1. Melt sugar in a saucepan over low heat until it turns into a golden brown color.
          2. Turn off heat and add butter. Quickly stir using a non-stick spatula or wooden spoon. Add Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. Continue cooking until thick. You can tell if done when the sauce covers the back of your spoon. Let cool and set aside. Transfer to a squeeze bottle if you like.
          3. Place chilled Angel All Purpose Creamer into a bowl. Beat with a hand mixer or a wire whisk until peaks form. Set aside, keeping it chilled in the refrigerator until use.
          4. Mix graham cracker crumbs with softened butter, sugar and divide and press mixture into mini pie pans. Spread toffee on the crust. Add bananas and layer on top of toffee.
          5. Drizzle remaining toffee over bananas, spreading evenly. Spread whipped cream on top of toffee and bananas or pipe using a pastry bag with a decorative tip.
          6. Garnish with shaved chocolate and more toffee on top.

              7. INGREDIENTS

              1 can, 410ml Angel Kremdensada, chilled
              1 can, 836g fruit cocktail, drained with syrup set aside
              8 pieces store bought mamon, each sliced horizontally to create 2 layers

               

              PROCEDURE

              1. Pour the chilled Angel kremdensada in a bowl and use a fork to beat it, incorporating enough air until it fluffs up. Add in the drained Seasons Fruit Cocktail in the bowl and fold it in with the Angel Kremdensada until well incorporated. Set aside the fruit salad mixture until needed. Take 6 slices of mamon and layer it flat on a deep- set container.
              2. Pour half of the fruit cocktail syrup evenly on the layer of mamon.
              3. Spoon and layer half of the fruit salad mixture on top of the mamon. Take the remaining 6 slices of mamon and layer it flat on top of the fruit salad layer. Pour the remaining fruit cocktail syrup on the second mamon layer and then top it off with the rest of the fruit salad.

              INGREDIENTS

              2 ½ cups cake flour
              2 tbsp baking powder
              ½ cup white sugar
              1 ½ tbsp ube powder or flavoring
              ⅛ tsp salt
              1 cup water
              1 cup Angel Evaporada
              2 tbsp melted butter
              ½ cup cheddar cheese, cut into strips
              40 pieces 2oz cupcake liners

               

              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, tomato sauce and spaghetti sauce. Simmer for 10 minutes.
              4. Stir in Angel Kremdensada and quickly boil for a minute. Season pepper.
              5. Pour sauce over cooked spaghetti. Serve immediately.

                  6. 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

                  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.

                  INGREDIENTS

                  2 ½ cups all-purpose flour
                  1 ½ tsp baking powder
                  1 ½ tsp baking soda
                  1 ½ tsp salt
                  2 eggs
                  1 ¾ cup brown sugar
                  1 cup vegetable oil
                  1 cup Angel Evaporada
                  1 tsp vanilla extract
                  2 cups mashed banana (lakatan)

                   

                  PROCEDURE

                  1. In a bowl, combine all-purpose flour, baking powder, baking soda and salt. In a second bowl combine eggs, sugar, oil, vanilla and Angel Evaporada.
                  2. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter.
                  3. Divide batter into three 6×3 or 450gram loaf pans greased and lined with parchment paper. Bake in a pre-heated oven at 300 degrees Fahrenheit for 30 to 40 minutes or until a tester inserted into the center comes out clean.
                  4. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.

                      5. 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 – 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.