INGREDIENTS

Pie Crust:
– 1 1/2 cups graham cracker crumbs
– 2 tablespoon sugar
– 3/4 cup softened butter
Vanilla Cream:
– 1 cup sugar
– 1/2 cup cornstarch
– 1 egg, lightly beaten
– 1-370ml Angel All-Purpose Creamer, at room temperature
– 3 pieces ripe banana
– 1-370ml Angel All Purpose Creamer, chilled overnight (12 hours) and whipped
– chopped cashews (topping)
– caramel syrup

 

PROCEDURE

1. Mix graham crackers with softened butter and sugar, then press mixture into an 8-inch round cake pan with removable bottom. Chill in the refrigerator to set.
2. Whisk sugar, cornstarch, egg, Angel All-Purpose Creamer, and water in a saucepan. Cook while whisking continuously until thick and smooth. Allow to cool then pour unto crust.
3. Slice big chunks of bananas then push on the cream filling.
4. Top with whipped Angel All-Purpose Creamer and garnish with chopped cashew and caramel syrup.
5. Chill in the refrigerator for at least 4 hours to set.

INGREDIENTS

1 cup sugar
1/2 cup cornstarch
2 eggs, lightly beaten
1-410 ml can Angel Kremdensada
1 3/4 cups water
1 tsp vanilla
1 small can fruit cocktail, drained
Store bought cake slices (chiffon or mamon)

 

PROCEDURE

1. Mix sugar, cornstarch, eggs, Angel Kremdensada, water and vanilla in a saucepan. Cook stirring constantly until thick and smooth. Set aside and allow to cool.
2. Line the bottom of a square dish with cake slices. Cover with half of Angel Kremdensada mixture and top with fruits. Add another layer of cake slices. Cover with remaining mixture and top with fruits. Chill in the refrigerator for at least 2 hours.

INGREDIENTS

For the crust:
– 1 ½ cups graham cracker crumbs
– 2 tbsp sugar
– 3/4 cup softened butter
For the filling:
– 1-410 ml Angel Kremdensada, chilled overnight
– 240 grams dark or bittersweet chocolate, melted

 

PROCEDURE

1. Mix graham cracker crumbs with softened butter and sugar, then press mixture into a 12 inch tart pan. Cool in the refrigerator until set.
2. Whip Angel Kremdensada in a bowl using a hand mixer until doubled in volume. Add melted chocolate and mix until well combined. Pour mixture unto crust. Cool in the refrigerator for at least 6 hours or overnight.

INGREDIENTS

1-410 ml can Angel Kremdensada, chilled overnight
1-370 ml can Angel KremQueso, chilled overnight
1-250 grams cream cheese, softened
2 cups strong coffee, sweetened with,
¼ cup white sugar
2 packs broas (lady fingers)

 

PROCEDURE

1. Whip cream cheese for 1 minute or until smooth and no big chunks cream cheese are seen.
2. Add Angel Kremdensada and Angel KremQueso. Continue beating for about 2 minutes or until smooth and double in volume.
3. Prepare one 4-quart rectangular dish or container (or two 10×10-inch). Spread with a layer of cream mixture then with lady fingers, dipped in coffee.
4. Repeat with remaining ingredients ending with a layer of cream on top.

INGREDIENTS

For the custard:
– 1-410mL can Angel Kremdensada
– 5 eggs
– 1 tsp vanilla
– 1 cup sugar
For the cake:
– 3 egg yolks
– 3 tbsp white sugar
– 3/4 cup cake flour
– 1/2 tsp baking powder
– 1/4 cup milk
– 3 egg whites
– 3 tbsp whtie sugar

 

PROCEDURE

For the cake: 

1. Sift together the cake flour and baking powder. Place 3 tablespoons sugar and egg yolks in a bowl, then beat until smooth and light yellow. Add the flour mixture and milk alternately, mixing after each addition. In another bowl, beat the egg whites until foamy. Add 3 tablespoons sugar little by little while beating continuously. Continue beating until the egg white mixture is stiff. Gently mix the egg yolk and egg white mixtures together. Set aside.

For the custard:

1. Combine Angel Kremdensada, eggs and vanilla in a bowl, then whisk until smooth. Strain unto the square pan with caramelized sugar.
2. Pour the cake batter over the custard, the batter should float on the custard. Using a spatula, smoothen the top of the batter carefully. Place the cake pan in a larger pan half-filled with hot water. Bake in a preheated 350oF oven for 40 minutes or until toothpick inserted in the center comes out clean.

INGREDIENTS

1-410 ml can Angel Kremdensada, chilled overnight
1 1/2 cups graham cracker crumbs
3/4 cup softened butter
2 tbsp sugar
1-250 grams cream cheese
1 tbsp gelatin
2 tbsp water
1 tsp calamansi juice
blueberry topping

 

PROCEDURE

1. Mix graham cracker crumbs with softened butter and sugar, then press mixture into a round 8-inch pan with removable bottom. Allow to cool in the refrigerator.
2. Mix gelatin and water in a small pan and heat until gelatin dissolves. Set aside.
3. Using a large bowl, whip Angel Kremdensada using a hand or electric mixer add cream cheese and continue whipping until well blended.
4. Pour in dissolved gelatin and calamansi juice and whisk together.
5. Place mixture on top of the crust and chill for at least 6 hours or overnight.
6. Decorate with canned blueberry topping.

INGREDIENTS

– 1 – 380 grams Angel Condensada to make toffee
– 1 – 410 ml Angel Kremdensada, chilled overnight
– 1 1/2 cups graham cracker crumbs
– 2 tbsp sugar
– 3/4 cup softened butter
– 3 to 4 large bananas
– chocolate shavings or chocolate syrup for garnish

 

PROCEDURE

Toffee (prepare 1 day ahead):

1. Place can of Angel Condensada in a saucepot. Fill with water to cover can. Boil then simmer for 3 hours. If using pressure cooker, cook for 30 minutes from steaming point. Cool cans completely before opening. It is advisable to make more than 1 can of toffee per preparation to save time and effort.:
2. Place chilled Angel Kremdensada 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.
3. Mix graham cracker crumbs with softened butter, sugar and press mixture into 9-inch pie plate. Spread half a can of toffee on crust. Slice the bananas and layer on top of toffee. Pour remaining toffee over bananas, spreading evenly. Spread whipped cream on top of toffee and bananas or pipe using a pastry bag with decorative tip. Garnish with chocolate and more toffee on top.