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 recipe of vanilla pudding *see recipe below
1 can, 410ml Angel Kremdensada, chilled overnight
1 pack, 250g Biscoff cookies, cut into small pieces
5 pieces large ripe lakatan banana, sliced into ¼ inch thick coins, plus more for garnish

Vanilla Pudding (make ahead):

1 can, 410ml Angel Evaporated Milk, divided into two parts
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 Kremdensada 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 serving dish, add hal of the vanilla-cream pudding mixture. Use a spatula to spread into an even layer.
  4. Layer with Biscoff cookie pieces and sliced bananas.
  5. Add the rest of the vanilla-cream pudding mixture on top and spread it into an even layer. Chill overnight.
  6. To serve: Top with more Biscoff cookie pieces and sliced bananas to garnish.

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.

      5. 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.

          5. INGREDIENTS

          2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
          half can Angel Condensada
          1 cup Biscoff spread
          2 packs, 250g Lotus Biscoff Cookies
          Melted Biscoff spread (optional)

           

          PROCEDURE

          1. Line a 9″ x 5″ loaf pan with plastic wrap.
          2. Place Angel All Purpose Creamer Tetra Pack in a mixing bowl and beat until soft peaks form. Add Angel Condensada and Biscoff spread. Whip until smooth and creamy. place in the refrigerator until you are ready to assemble your cake.
          3. Spread a very thin layer of plain whipped cream on the bottom of your prepared pan. Line your pan with a layer of Biscoff cookies. Top with 1/2 the Biscoff cream. Drizzle with melted Biscoff spread and top with cookies. Repeat layering until Biscoff cream are gone. Decorate top with pieces of Biscoff cookies. Cover the pan with plastic wrap and freeze overnight.
          4. Use the plastic wrap to lift the cake out of the pan. Remove the wrap and place the cake on a rectangle serving plate or cutting board. Drizzle with melted Biscoff before serving.

              5. INGREDIENTS

              1-1/2 cups sugar (PHP 25.50)
              1 can Angel All-Purpose Creamer (PHP 57.00)
              1 tbsp butter (PHP 16.89)
              2 cups crushed grahams (PHP 30.43)
              1/2 cup Melted Butter (PHP 97.11)
              2 pcs Bananas cut into chunks (PHP 35.40)
              1 can Angel All-Purpose Creamer, chilled overnight (PHP 57.00)
              6 tbsp chocolate chips (PHP 15.96)
              6 pcs 4.5in Aluminum Tart Tin (PHP 30.72 (PHP 5.12 per piece))

               

              PROCEDURE

              1. In a pan, cook sugar until amber in color. Add in cream and butter while stirring continuously until smooth. Set aside to cool.
              2. Whip all-purpose cream until doubled in volume.
              3. Combine grahams and butter then pour into a container. Compress until firm and levelled.
              4. Add bananas and drizzle with caramel sauce. Top with whipped cream and chocolate chips.

              INGREDIENTS

              2 packs, 250ml Angel All Purpose Creamer, chilled overnight
              1 can, 380g Angel Condesada, chilled
              1 pack, 200g crushed grahams
              ½ cup melted butter
              1 Tablespoon sugar
              2 cups canned peaches, diced- plus extra for garnish

               

              PROCEDURE

              1. 1.Mix graham crackers, butter, and sugar. Set aside.
              2. 2.Whip Angel All Purpose Creamer until light and fluffy. Gently fold in Angel Condensada.
              3. 3.To assemble. Layer graham mixture, cream mixture, and diced peaches in layers in serving cups. Garnish with more peaches on top.