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.