Milky Turtle Pie

30mins

For 6-8
Crust:
24 pcs cookies and cream biscuit, crushed

¼ cup butter, melted

Filling:
1 bar cream cheese, softened

½ cup powdered sugar

1 can NESTLÉ Milk Cream

Toppings:
¼ cup walnuts, toasted

2 tbsp caramel sauce

2 tbsp chocolate sauce

Steps


 Prep Time 30mins

 

Chilling Time overnight

 STEP 1

Mix cookies and cream with melted butter. Press on a 7-inch pie pan. (10 mins)

 STEP 2

Whisk cream cheese with powdered sugar until light and smooth. Whisk in NESTLÉ
Milk Cream. Pour mixture on prepared crust and freeze overnight. (15 mins)

 STEP 3

Top with walnuts, caramel sauce and chocolate sauce. Cut into serving pieces and serve
well chilled. (5 mins)
Tips For This Recipe
1. Filling may be flavored with cocoa to make Chocolate Turtle Pie.

Milky Choco Lava Cake

55mins

For 4

2 tbsp butter, softened for greasing

3 tbsp cocoa powder
1 pack NESTLÉ Milk Cream
1 cup dark chocolate chips
3 pcs eggs
¼ cup sugar
3 tbsp all purpose flour
¼ tsp salt
1 tbsp powdered sugar

Steps


 Prep Time 30mins

 

Cooking Time 25mins

 STEP 1

Pre- heat oven to 350ᴼF. (20 mins)

 STEP 2

Brush single serve baking containers with butter and coat with cocoa powder. Set aside.
(5 mins)

 STEP 3

Pour NESTLÉ Milk Cream in a sauce pan and bring to a gentle simmer. Mix with
chocolate chips and mix until smooth. (5 mins)
  STEP 4

In a separate bowl, whisk eggs and sugar until light and fluffy. Sift in all purpose flour
and salt. Mix until smooth. Stir chocolate and cream mixture. (10 mins)

 STEP 5

Pour into baking containers. Bake in the oven for 10 minutes. Remove and set aside for
10 minutes. (20 mins)

 STEP 6

Carefully unmold into serving plates. Dust with powdered sugar and serve warm. (5
mins)

Tips For This Recipe

1. Serve Choco Lava Cake with ice cream or whipped cream.

Milky Strawberry Layered Cake

20mins

For 4-6

Cake:
1 cup all purpose flour

1 ½ tsp baking powder

6 pcs egg yolks

½ cup sugar

3 tbsp NESTLÉ Fresh Milk

6 pcs egg whites

¼ cup sugar

1 can NESTLÉ Milk Cream

1/3 cup condensed milk

8 pcs fresh strawberries, sliced

½ cup strawberry jam

Steps


 Prep Time 30mins

 

Chilling Time 30mins

 STEP 1

Pre –heat oven to 350ᴼF. (20 mins)

 STEP 2

Assemble blueberry preserve, NESTLÉ Milk Cream mixture and NESTLÉ Granola in
serving containers in layers. Refrigerate for 2 hours. (10 mins)

 STEP 3

Top with strawberries and more NESTLÉ Granola. Serve well chilled. (5 mins)

 STEP 4

In another bowl, whisk together egg whites and sugar until stiff peaks. Fold in egg white
mixture to egg yolk mixture. Pour into 6-inch round cake pan. (3 mins)

 STEP 5

Bake cake in preheated oven for 25 minutes or until toothpick comes out clean when
inserted in the middle of the cake. Set aside to cool completely. Cut into 1 ½ -inch pieces.
(30 mins)

 STEP 6

Mix NESTLÉ Milk Cream and condensed milk. (5 mins)

 STEP 7

Assemble pieces of cake, NESTLÉ Milk Cream mixture, fresh strawberries and
strawberry jam in serving containers in layers. Refrigerate for 2 hours. Serve well chilled.
(10 mins)
Tips For This Recipe
1. Strawberries may be replaced with other preferred fresh or preserved fruits.

Creamy Mango Mousse

20mins

For 3-4

1 pack 250ml NESTLÉ All Purpose Cream, chilled

1/3 cup condensed milk
3 pcs ripe mangoes, puréed or mashed
¼ cup crushed peanut brittle

Steps
 STEP 1

Mix condensed milk and mango purée. Mix well until smooth. (2mins)

 STEP 2

Whip NESTLÉ All Purpose Cream until stiff peaks. Fold in whipped cream to mango
mixture until light and smooth. (6mins)

 STEP 3

Transfer into serving cups. Refrigerate for at least 2 hours. 

 STEP 4

Top with peanut brittle. Serve well chilled.

Tips For This Recipe

1. Use shaved chocolate or diced mangoes as topping for Creamy Strawberry Mousse.

Creamy Strawberry Mousse

20mins
 For 3-4

1 cup strawberry jam

1 pack 250ml NESTLÉ All Purpose Cream, chilled
2 tbsp sugar
4 pcs fresh strawberry

Steps
 STEP 1

Whip NESTLÉ All Purpose Cream with sugar until stiff peaks.

 STEP 2

Fold in whipped cream to strawberry jam until light and smooth.

 STEP 3

Transfer into serving cups. Refrigerate for at least 2 hours.

 STEP 4

Slice fresh strawberries and place on top of mousse. Serve well chilled.

Tips For This Recipe

1. Use shaved chocolate or peanut brittle as topping for Creamy Strawberry Mousse.

Creamy Mango & Cashew Cheesecake

2h 30mins

For 8

Crust
1 tsp butter, for greasing

12 pcs graham crackers, crushed

2 tbsp sugar

6 tbsp butter
Filling
2 bars cream cheese, softened

1 cup sugar

1 pack 250ml NESTLÉ All Purpose Cream

2 pcs egg

1 pc ripe mango, puréed

1 tsp vanilla extract

½ tsp salt

Topping
4 pcs ripe mangoes, diced

½ cup toasted cashew, chopped

Steps
 STEP 1

Pre-heat oven at 350ᴼF. Grease 8-inch spring form pan with butter. Wrap outside of the
pan with foil. Boil water in a kettle to be used in hot water bath while baking. (30 mins)

 STEP 2

For the crust , mix crushed graham, sugar and melted butter. Press at the bottom of the
spring form pan and bake for 10mins in 350ᴼF. Remove and set aside. (15 mins)

 STEP 3

Whisk cream cheese and sugar until smooth. Add NESTLÉ All Purpose Cream and eggs
one at a time. Add mango purée, vanilla extract and salt. Continue to whisk until smooth.
(10 mins)

 STEP 4

Pour mixture to the prepared crust.. Place cake pan in a roasting pan and pour hot water
from kettle half way of the cake pan. Bake for 1 hour at 350ᴼF, or until a toothpick come
out clean when inserted in the middle of the cheesecake. Remove from the oven and set
aside to cool completely. (1h 5mins)

 STEP 5

Refrigerate overnight. Remove cheesecake from the pan. Top with mango slices and
cashew. Serve well chilled. (5 mins)
Tips For This Recipe
1. Add shaved dark chocolate as topping to cheesecake for added flavor.

hocolate Crinkles with Cream Cheese Frosting

1h 5mins

12 pcs

1 cup all purpose flour

1 ½ tsp baking powder
½ cup cocoa powder
½ tsp fine salt
⅔ cup white sugar
⅓ brown Sugar
¼ cup vegetable oil
2 pcs eggs, large
1 tsp vanilla
Coating
1 cup powdered sugar

Filling
1 pack 125ml Nestlé All Purpose Cream

½ bar cream cheese

2 cups powdered sugar

Steps


 Prep Time 45mins

 

Cooking Time 20mins

 STEP 1

Sift all purpose flour, baking powder, cocoa powder and salt together. Mix in brown and
white sugar . (2mins)

 STEP 2
 Add vegetable oil, eggs and vanilla to the dry ingredients. Mix until smooth. Refrigerate
mixture for 15mins. (20mins)

 STEP 3

Form mixture into 24 balls and roll into powered sugar. Slightly flatten dough balls into a
baking sheet lined with foil. Bake in 400ᴼF preheated oven for 8 to 10 minutes. Set aside
to cool completely. (20mins)

 STEP 4

For the frosting , whip cream cheese until light. Add Nestlé All Purpose Cream and
powdered sugar. Continue to whip until smooth. (10mins)

 STEP 5

Sandwich two crinkles with cream cheese frosting and chilled for 15mins. (20mins)

Avocado Ice Cream

20mins

For 4-6

2 pcs ripe avocado

1 pack 250ml NESTLÉ All Purpose Cream, chilled
⅔ cup condensed milk, chilled
⅔ cup evaporated milk, chilled
¼ cup chopped peanut brittle

Steps


 Prep Time 20mins

 

Chilling Time overnight

 STEP 1

Whip NESTLÉ All Purpose Cream until stiff peaks. (10 mins)

 STEP 2
 Whisk in mashed avocado, condensed milk and evaporated milk. (5 mins)

 STEP 3

Transfer on a freezer-safe container and freeze overnight. Serve in chilled glasses. Top
with peanut brittle. (5 mins)

Tips For This Recipe

1. Add dark chocolate to Avocado Ice Cream for added flavor.

Creamy Black Forest-Style Ref Cake

25mins

For 6

Crust
12 pcs graham crackers, crushed

2 tbsp cherry syrup from bottled cherries

3 tbsp butter, melted

1 tbsp sugar

Filling
1 pack 125ml NESTLÉ All Purpose Cream, chilled

1/3 cup condensed milk

2 tbsp cherry syrup from bottled cherries

1 tsp vanilla

Topping
½ cup shaved chocolate

6 pcs bottled cherries

Steps


 Prep Time 25mins

 
 Chilling Time overnight

 STEP 1

Mix graham crackers, cherry syrup, butter and sugar. Lightly press at the bottom of a
serving container. (10mins)

 STEP 2

Whip Nestlé All Purpose Cream with condensed milk. Whisk in cherry syrup and vanilla.
Pour cream on graham crust. Cover and Refrigerate overnight. (10mins)

 STEP 3

Top with chocolate shavings and cherries. Serve well chilled. (5mins)

Tips For This Recipe

1. Add Kirsch also known as cherry water to cream mixture for added flavor.

Easy Éclairs

2h

8-10 pcs

Choux pastry
¼ cup NESTLÉ All Purpose Cream

¼ cup water

4 tbsp butter

½ cup all purpose flour

1 tsp sugar

1/8 tsp fine salt

2 pcs eggs

Filling
½ cup NESTLÉ All Purpose Cream (chilled)

1/3 cup condensed milk

Ganache
1 cup chocolate chips
¼ cup NESTLÉ All Purpose Cream

Steps
 STEP 1

Pre heat oven to 350ᴼF. (30mins)

 STEP 2

Combine NESTLÉ All Purpose Cream, water and butter in a sauce pot. Bring to a gentle
simmer. Sift in the flour, sugar and salt.  Mix until a ball of dough is form. Remove from
heat. (15mins)

 STEP 3

Mix in eggs on at a time while mixing continuously. Transfer into a pastry bag with big
round piping tip. (5mins)

 STEP 4

Place a parchment paper on top of a baking sheet tray. Pipe choux pastry to 4-inch logs
with 1-inch spaces apart. Bake for 25 minutes. Remove and set aside to cool completely.
(30mins)

 STEP 5

Whip chilled NESTLÉ All Purpose Cream until it double it size. Drizzle condensed milk
while still whipping. Transfer into another piping bag with a small round piping tip. Keep
refrigerated until use. (10mins)

 STEP 6

For the ganache, gently warm NESTLÉ  All Purpose Cream in a pan. Turn off heat and
mix in chocolate chips. Mix well and transfer in another bowl. (5mins)

 STEP 7

Using a small round pastry tip poke 3 holes through the bottom of the choux pastry and
pipe the whipped cream mixture. Dip the top of the Éclairs into the  ganache and serve.
(15mins)

Tips For This Recipe

1. Authentic recipe of Éclairs require pastry cream as filling.
Easy Cream Puffs

2h

8-10 pcs

Choux pastry
¼ cup NESTLÉ All Purpose Cream

¼ cup water

4 tbsp butter

½ cup all purpose flour

1 tsp sugar

1/8 tsp fine salt

2 pcs egg

Filling
½ cup NESTLÉ All Purpose Cream (chilled)

1/3 cup condensed milk

Caramel Glaze
2 tbsp butter

½ cup brown sugar

¼ cup NESTLÉ All Purpose Cream

1/8 tsp fine salt

Steps
 STEP 1

Pre heat oven to 350ᴼF. (30mins)

 STEP 2

Combine NESTLÉ All Purpose Cream, water and butter in a sauce pot. Bring to a gentle
simmer. Sift in the flour, sugar and salt.  Mix until a ball of dough is form. Remove from
heat. (15mins)

 STEP 3
 Mix in eggs on at a time while mixing continuously. Transfer into a pastry bag with big
round piping tip. (5mins)

 STEP 4

Place a parchment paper on top of a baking sheet tray. Pipe choux pastry to desired size
with 1-inch spaces apart. Bake for 25 minutes. Remove and set aside to cool completely.
(30mins)

 STEP 5

Whip chilled NESTLÉ All Purpose Cream until it double it size. Drizzle condensed milk
while still whipping. Transfer into another piping bag with a small round piping tip. Keep
refrigerated until use. (10mins)

 STEP 6

For the caramel, combine butter, brown sugar, NESTLÉ All Purpose Cream and salt in a
sauce pan. Gently simmer over low heat while mixing continuously until smooth. Set
aside to cool. (5mins)

 STEP 7

Using a small round pastry tip poke one hole through the bottom of the choux pastry and
pipe the whipped cream mixture. Dip the top of the Cream Puff into the  caramel glaze
then serve. (15mins)

Tips For This Recipe

1. Add preferred flavors in the whipped cream to make Cream Puff more special.

Belgian Chocolate Cake

2h

For 6

Chocolate Sponge
½ cup cocoa powder

¼ cup dark chocolate chips

1 cup hot water

¾ cup all purpose flour

½ tbsp baking soda

1 tsp baking powder

½ tsp fine salt

2 pcs eggs

1 ½ cups sugar

½ cup vegetable oil

1 tsp vanilla extract

1 pack 125 ml Nestlé All Purpose Cream

Filling
1 cup chocolate mousse

Chocolate Ganache (Frosting)

1 pack 125ml Nestlé All Purpose Cream

500g Dark Chocolate Chips

Steps


 Prep Time 2h

 

Chilling Time 2h

 STEP 1

Combine cocoa powder, dark chocolate chips and hot water in a bowl, whisk together
until smooth.  (2mins)

 STEP 2

Sift flour, baking soda, baking powder and salt in a separate bowl. (2mins)

 STEP 3

Whisk egg and sugar until light and fluffy. Fold into chocolate mixture until well mixed.
Add oil, vanilla and Nestlé All Purpose Cream, alternately with the dry ingredients.
(10mins)

 STEP 4
 Pour into a round cake pan lined with parchment paper. Bake in a 320ᴼF preheated oven
for 30 – 45 minutes or until a toothpick comes out clean after inserting in the middle of
the cake. Set aside to cool completely. (1hour) 

 STEP 5

Cut cake horizontally in half and fill each layer with chocolate mousse. (10mins)

 STEP 6

For the ganache, combine dark chocolate chips and Nestlé All Purpose Cream in double
boiler mix until smooth. (5 mins)

 STEP 7

Pour ganache to the cake and chill for 2 hours.

Creamy Mint Chocolate Ref cake

30mins

For 6

12 pcs cookies and cream, crushed

2 tbsp butter, melted
1 pack 125ml NESTLÉ All Purpose Cream
½ cup condensed milk
½ bar cream cheese
3 tbsp crushed hard mint candy (Polo)
Toppings
¼ cup shaved chocolate

Steps


 Prep Time 30mins

 

Chilling Time overnight

 STEP 1
 Combine crushed cookies and cream and melted butter in a bowl. Transfer and press the
bottom of a serving container. (10 mins)

 STEP 2

In a separate bowl, whipped NESTLÉ All Purpose Cream until light. Add condensed
milk, cream cheese and mint candy and continue to whip until light and smooth. (10
mins)

 STEP 3

Pour on top of cookies and cream crust. Cover and freeze overnight. (5 mins)

 STEP 4

Top with chocolate shavings. Serve cold. (5 mins)

Tips For This Recipe

1. Cookies and cream crust may be replaced with crushed graham crackers

Creamy Mint Chocolate Chip Ice Cream

20 mins

For 4

1 pack 250ml NESTLÉ All Purpose Cream, chilled

2/3 cup condensed milk
3 tbsp crushed hard mint candy (Polo)
½ cup chopped chocolate

Steps


 Prep Time 20mins

 

Chilling Time overnight

 STEP 1
 Whip NESTLÉ All Purpose Cream until light. Add condensed milk whip for another 5
minutes. (10 mins)

 STEP 2

Fold in crushed mint candy and chopped chocolate. Transfer into a container and freeze
overnight. (5 mins)

 STEP 3

Scoop ice cream on chilled glasses and serve immediately. (5 mins)

Tips For This Recipe

1. Use good quality chocolate to pair with flavor of Polo mint candy.

Rich Chocolate Ice Cream

30mins

For 4

¼ cup chopped Malagos chocolate

2/3 cup condensed milk
1 pack 250ml NESTLÉ All Purpose Cream, chilled

Steps


 Prep Time 30mins

 

Chilling Time overnight

 STEP 1

Melt Malagos chocolate in a heat proof bowl on top of a pot with simmering water. (10
mins)

 STEP 2

Mix melted chocolate and condensed milk. Set aside. (5 mins)

  STEP 3

Whip NESTLÉ All Purpose Cream until stiff peaks Fold into the chocolate and
condensed milk mixture. Transfer on a freezer safe container and freeze overnight. Serve
the following day. (15 mins)

Tips For This Recipe

1. Top ice cream with chopped chocolate, nuts or dessert sauce.

Creamy Food for the Gods

1h 40mins

16 pcs

2 cups all purpose flour

1 tsp baking powder
¼ tsp salt
1 stick butter, melted
1 cup brown sugar
2 cups white sugar
2 pcs eggs
1 tbsp honey
½ tsp vanilla extract
1 pack 250ml NESTLÉ All Purpose Cream
1 cup raisins, chopped
1 ½ cups cashew chopped

Steps
 STEP 1

Pre – heat the oven on 350ᴼF. (30 mins)

 STEP 2

Sift flour, baking powder and salt in large bowl. Set aside. (5 mins)

 STEP 3

In another bowl, whisk butter, brown sugar and white sugar until light. Whisk in eggs,
honey, vanilla  and NESTLÉ All Purpose Cream. (10 mins)
  STEP 4

Pour cream mixture into the bowl of dry ingredients. Add raisins and cashew.  Mix until
combined. (10 mins)

 STEP 5

Pour into a greased baking pan and bake for 45 minutes or until a toothpick comes out
clean when inserted in the center. Set aside to cool completely. (1h)

 STEP 6

Cut into serving pieces and serve. (10 mins)

Tips For This Recipe

1. Use preferred dried fruits with choice of nuts in making Food For the Gods.

Churros with Creamy Rich Chocolate Sauce

1h

For 4-6

Churros
½ cup water

½ pack 250ml NESTLÉ All Purpose Cream

1 stick butter

1 tsp sugar

¼ tsp salt

1 ¼ cup all purpose flour, sifted

3 pcs eggs

2 cups vegetable oil, for frying

Chocolate Sauce
½ pack 250ml NESTLÉ All Purpose Cream

¼ cup water

1 cup chopped Malagos chocolate

Steps
 STEP 1

Combine water, ½ cup NESTLÉ All Purpose Cream , butter , sugar and salt in a pot. Mix
well and bring to a gentle simmer. Stir in the flour and continue to cook over low heat
until  mix until the mixture pulls out clean from the side of the pan. Transfer into a bowl.
(20 mins)

 STEP 2

Add the egg one at a time and mix until well combined. Transfer into a piping bag with a
star piping tip. (5 mins)

 STEP 3

Preheat the oil in pan. Pipe strips of the dough into the oil and cut using scissors. Fry until
golden brown. Transfer into a cooling rack to drain excess oil. (15 mins)

 STEP 4

For the sauce, gently simmer ½ cup NESTLÉ All Purpose Cream and water in a pan.
Pour the mixture into a bowl and stir in Malagos chocolate until smooth. Pour into a
serving cup and serve with churros. (10 mins)

Tips For This Recipe

1. Use Malagos Chocolate Sauce as filling or frosting in other recipes.

Creamy Rich Chocolate Drink

15mins

For 3

1 pack 250ml NESTLÉ All Purpose Cream

2 cups water
½ cup 65% Malagos chocolate chips
½ cup brown sugar
1 tsp vanilla extract

Steps
 STEP 1
 Combine NESTLÉ All Purpose Cream, water, Malagos chocolate, brown sugar and
vanilla extract in a pot. Bring to a gentle simmer over low heat while stirring using a
whisk. (15 mins)

 STEP 2

Transfer into serving cups and enjoy hot. (2 mins)

Tips For This Recipe

1. Try Malagos chocolate drink chilled and served with ice.

Creamy Rich Chocolate Pudding

30mins

For 3

1 ¼ cup water
2/3 cup sugar
½ cup Malagos chocolate chips
3 tbsp cornstarch
¼ tsp salt
1 pack 250ml NESTLÉ All Purpose Cream
1 tsp vanilla extract
¼ cup chopped Malagos chocolate (topping)

Steps


 Prep Time 30mins

 

Chilling Time overnight

 STEP 1

Combine water, sugar, Malagos chocolate, cornstarch, salt, NESTLÉ All Purpose Cream
and vanilla in a pot. Bring to a gentle simmer while mixing continuously with a spatula.
Cook over low heat until thick. (20 mins)

 STEP 2
 Pour the mixture into serving containers and set aside to cool. Refrigerate overnight. (2
mins)

 STEP 3

Top with chopped Malagos chocolate and serve well chilled. (3 mins)

Tips For This Recipe

1. Top pudding with whipped cream to balance taste and texture.

Creamy Rich Chocolate Chip Cookies

1h

24 pcs

2 ½ cups all purpose flour

1 tsp baking soda
1 tsp salt
½ cup butter, softened
1 cup brown sugar
1 cup white sugar
2 pcs eggs
1 pack 125ml NESTLÉ All Purpose Cream
1 tsp vanilla extract
2 ½ cups Malagos chocolate, chopped into chunks

Steps
 STEP 1

Sift the flour baking soda and salt then set aside. (3 mins)

 STEP 2

Combine butter and brown sugar and white sugar in a bowl. Whisk until light and well
incorporated. Add eggs one at a time while whisking. Add vanilla and NESTLÉ All
Purpose Cream. Mix well. (10 mins)

 STEP 3
 Using a spatula, mix in flour mixture gradually until just combined. Add Malagos
chocolate. Do not over mix. Set aside in the refrigerator for 30 minutes. Pre – heat the
oven on 350ᴼF while cookie dough is resting. (10 mins)

 STEP 4

Prepare a baking pan with parchment paper. Using an ice cream scoop, place cookie
dough on the baking pan 2-inches apart from each other. Bake for 15 minutes. (20 mins)

 STEP 5

Set aside cookies in a cooling rack for 10 minutes before serving. (10 mins)

Tips For This Recipe

1. Cookie dough may be portioned and frozen for later baking.

Creamy Durian Pie

35mins

For 8

Pie Crust:
1 ½ cups crushed graham crackers

¾ bar butter, melted

3 tbsp white sugar

MAIN DISH
½ bar cream cheese, softened

½ cup mashed durian

1 tsp vanilla extract

2/3 cup condensed milk

1 pack 250ml NESTLÉ All Purpose Cream, chilled

Steps


 Chilling Time overnight

  STEP 1

Combine crushed graham, melted butter and white sugar. Mix well and press into a 9-
inch pie pan. Refrigerate for 1 hour. (10 mins)

 STEP 2

Whisk the cream cheese, durian, vanilla and condensed milk until light and smooth. (10
mins)

 STEP 3

Whip NESTLÉ All Purpose Cream until stiff peaks. Fold into cream cheese mixture until
well combined. Pour into graham crust and refrigerate overnight to set. (10 mins)

 STEP 4

Cut into serving portions and serve well chilled. (2 mins)

Tips For This Recipe

1. Top Creamy Durian Pie with marshmallow frosting and torch for added flavor.

Creamy Durian Cheesecake

2h 30mins

For 8

Crust:
1 tsp butter, for greasing

12 pcs graham crackers, crushed

2 tbsp sugar

6 tbsp butter

Filling:
2 bars cream cheese, softened

1 cup sugar

1 pack 250ml NESTLÉ All Purpose Cream

2 pcs egg

½ cup mashed durian

1 tsp vanilla extract

½ tsp salt

Topping:
½ cup durian candy

½ cup toasted cashew, chopped

Steps


 Chilling Time overnight

 STEP 1

Pre-heat oven at 350ᴼF. Grease 8-inch spring form pan with butter. Wrap outside of the
pan with foil. Boil water in a kettle to be used in hot water bath while baking. (30 mins)

 STEP 2

For the crust , mix crushed graham, sugar and melted butter. Press at the bottom of the
spring form pan and bake for 10mins in 350ᴼF. Remove and set aside. (15 mins)

 STEP 3

Whisk cream cheese and sugar until smooth. Add NESTLÉ All Purpose Cream and eggs
one at a time. Add durian, vanilla extract and salt. Continue to whisk until smooth. (10
mins)

 STEP 4

Pour mixture to the prepared crust. Place cake pan in a roasting pan and pour hot water
from kettle half way of the cake pan. Bake for 1 hour at 350ᴼF, or until a toothpick come
out clean when inserted in the middle of the cheesecake. Remove from the oven and set
aside to cool completely. (1 hr 5 mins)

 STEP 5

Refrigerate overnight. Remove cheesecake from the pan. Top with durian candy and
cashew. Serve well chilled. (5 mins)

Tips For This Recipe

1. Add shaved dark chocolate as topping to cheesecake for added flavor.
Creamy Durian and Coffee Frappe

30mins

For 2-3

Whipped Cream:
½ pack 250ml NESTLÉ All Purpose Cream, chilled

1 tbsp sugar

1 tbsp mashed durian

2 tsp Nescafé Classic

2 tbsp hot water
½ cup condensed milk
½ pack 250ml NESTLÉ All Purpose Cream, chilled
1 tbsp vanilla extract
3 tbsp mashed durian
2 cups ice

Steps
 STEP 1

Whip the ½ pack of NESTLÉ All Purpose Cream with sugar and 1 tbsp of durian until
stiff peaks. Transfer into a piping bag and refrigerate until ready to serve. (10 mins)

 STEP 2

Dissolve instant coffee in hot water. Pour into a blender and add condensed milk, ½ pack
of NESTLÉ All Purpose Cream, vanilla extract, mashed durian and ice in a blender.
Blend well until smooth. (5 mins)

 STEP 3

Dissolve instant coffee in hot water. Pour into a blender and add condensed milk, ½ pack
of NESTLÉ All Purpose Cream, vanilla extract, mashed durian and ice in a blender.
Blend well until smooth. (3 mins)

Tips For This Recipe

1. Drizzle salted caramel on top of Frappe for more flavor. 

Creamy Durian Ref Cake

 30mins

For 4

12 pcs graham crackers, crushed

3 tbsp melted butter
1 tbsp sugar
1 pack 125ml Nestlé All Purpose Cream, chilled
1/3 cup condensed milk
¼ cup mashed durian
Topping:
¼ cup crushed peanut brittle

Steps


 Chilling Time overnight

 STEP 1

Mix graham crackers, butter and sugar. Lightly press at the bottom of a serving container.
(10 mins)

 STEP 2

Whip Nestlé All Purpose Cream and condensed milk until light. Mix in mashed durian.
(10 mins)

 STEP 3

Pour cream mixture on top of the graham crust. Refrigerate overnight. (5 mins)

 STEP 4

Top with durian candy and peanut brittle. Serve well chilled. (5 mins)

Tips For This Recipe

1. Try adding another fruit to compliment durian like mangosteen, mango or langka.

Creamy Egg Pie

 2h 40mins

For 6-8

Pie Crust:
2 cups all purpose flour

¼ cup sugar

1 tsp fine alt

1 stick butter, cut into small cubes

½ cup cold water

2 tbsp all purpose flour for dusting

1 tsp butter for greasing

Custard:
3 pcs egg

2 pcs egg yolk

1 pack 250ml Nestlé All Purpose Cream

¾ cup Nestlé Fresh Milk

1/3 cup condensed milk

2 pcs egg white

Steps


 Chilling Time overnight

 STEP 1

Pre-heat oven to 350ᴼF. (1 min)

 STEP 2

For the crust, combine flour, sugar, salt and butter. Mix with finger tips until small pea-
size butter is achieved. Slowly stir in water with the flour mixture using finger tips.
Knead until just combined. Form into a ball and refrigerate for 10 minutes. (20 mins)

 STEP 3
 Dust the dough with flour and roll into a round 2-inch bigger than the pie pan. Grease a
7-inch pie with butter. Place the rolled out dough and lightly press evenly into the bottom
and sides of the pie pan. (10 mins)

 STEP 4

Mix the egg, egg yolk, Nestlé All Purpose Cream , Nestlé Fresh Milk and condensed milk
in a bowl. Strain into another bowl to create smooth custard. (10 mins)

 STEP 5

Whip the egg whites until soft peaks. Fold into the custard and pour into the pie pan and
bake for 40 minutes or until top is dark golden brown and custard is barely set. Remove
from the oven and set aside to cool completely. (2 hrs)

 STEP 6

Refrigerate overnight before serving.

Tips For This Recipe

1. Add ingredients to custard like coconut, vanilla, coffee or cinnamon for more flavor.

Brazo de Mercedes Cups

1h 30mins

24 pcs

Meringue Cups:
14 pcs egg whites, room temperature

1 tsp cream of tartar

2 cups sugar

2 tbsp cornstarch

2 tbsp sugar

Filling:
1 pack Nestlé All Purpose Cream

7 pcs egg yolks

1 can 300g condensed milk

1 tsp lemon zest (optional)

2 tbsp butter

1 tsp vanilla

1 tbsp cornstarch

Steps


 Prep Time 1h 30mins

 

Chilling Time overnight

 STEP 1

Using an electric mixer, whip egg whites and cream of tartar until frothy. Gradually add
sugar while whisking until light and smooth. Fold in cornstarch. (15mins)

 STEP 2

Transfer into a piping bag and pipe with a hollow center in a muffin pan lined with
muffin cups. Sprinkle sugar. (10mins)

 STEP 3

Bake in a 320ᴼF preheated oven for 20 – 25 minutes. Remove from the oven and set aside
to cool. (25mins)

 STEP 4

Meanwhile, combine Nestlé All Purpose Cream with egg yolks, condensed milk, lemon
zest, butter, vanilla and cornstarch in a sauce pan. Mix and gently heat until thick
(approximately 10 minutes). Set aside to cool. (20 mins)

 STEP 5

Transfer into a piping bag and pipe into the hollow middle if the meringue cups.
Refrigerate overnight. Serve well chilled. (15 mins)

Tips For This Recipe

1.  Filling may be replaced with Creamy Ube Halaya to make Brazo de Violeta.
Tiramisu Graham Ref Cake

30mins

For 4

2 tbsp Nescafe classic

½ cup hot water
2 tbsp sugar
10 pcs graham crackers
½ bar cream cheese, softened
1 pack 125ml Nestlé All Purpose Cream, chilled
1/3 cup condensed milk
3 tbsp Milo powder

Steps


 Prep Time 30mins

 

Chilling Time overnight

 STEP 1

Dissolve Nescafe classic and sugar in hot water. (2mins)

 STEP 2

Whip cream cheese in a bowl until light. Add Neste All Purpose Cream and continue to
whip. Pour condensed milk and whip until light and smooth. (8mins)

 STEP 3

Dip graham cracker in coffee mixture. Assemble in layers in a container with cream
mixture. Repeat until layers are formed. (10mins) Refrigerate overnight.

 STEP 4

Top with Milo powder and serve well chilled. (2mins)

Steps


 Prep Time 30mins

 

Chilling Time overnight

 STEP 1

Dissolve Nescafe classic and sugar in hot water. (2mins)

 STEP 2

Whip cream cheese in a bowl until light. Add Neste All Purpose Cream and continue to
whip. Pour condensed milk and whip until light and smooth. (8mins)

 STEP 3

Dip graham cracker in coffee mixture. Assemble in layers in a container with cream
mixture. Repeat until layers are formed. (10mins) Refrigerate overnight.

 STEP 4

Top with Milo powder and serve well chilled. (2mins)

Creamy Super Moist Chocolate Cake

1h 15mins

For 4-6

Chocolate Sponge:
1 cups sugar

1 cups all purpose flour

6 tbsp cocoa powder

¼ tsp baking powder

¼ tsp baking soda

½ tsp fine salt

1 pc egg

½ pack 125ml Nestlé All Purpose Cream

¼ cup vegetable oil

½ tsp vanilla extract

½ cup hot water

1 tsp butter, softened for greasing

Chocolate Frosting:
½ pack 125ml Nestlé All Purpose Cream

½ cup chocolate chips

1/3 cup condensed milk

Steps


 Prep Time 1h 15mins

 

Chilling Time overnight

 STEP 1

Pre-heat oven to 300ᴼF. (20 mins)

 STEP 2

Sift sugar, all purpose flour, cocoa powder, baking powder, baking soda and salt in a
large bowl. (2 mins)

 STEP 3

Mix egg, ½ pack Nestlé All Purpose Cream, vegetable oil and vanilla extract together in a
separate bowl. (3 mins)

 STEP 4

Whisk in liquid ingredients to the dry ingredients.  Gradually whisk in hot water. Mix
until well combined (5 mins)

 STEP 5
 Grease aluminum pan, pour cake mixture and bake for 30mins or until a toothpick comes
out clean when inserted in the middle of the cake. (30 mins)

 STEP 6

For the chocolate frosting, mix ½ pack Nestlé All Purpose Cream, chocolate chips and
condensed milk in a bowl with gently simmering water underneath. Mix until smooth. Set
aside to cool. (10 mins)

 STEP 7

Pour chocolate frosting on the top of the cake and chill overnight. (2 mins) 

Creamy Chocolate Frappe

30mins

For 2-3

Chocolate Sauce:
½ cup chocolate chips

1 tbsp butter

Whipped Cream:
½ pack 250ml Nestlé All Purpose Cream, chilled

1 tbsp sugar

½ pack 250ml Nestlé All purpose cream

½ cup Nestlé Fresh Milk
1 cup chocolate chips
1/3 cup condensed milk
2 cups ice
1 tbsp cocoa powder

Steps
 STEP 1

For the chocolate sauce, place chocolate chips into a bowl. Place bowl on top of a sauce
pan with gently simmering water. Melt chocolate and stir in butter until smooth. Set aside
to cool. (10 mins) 

 STEP 2
 Whip the ½ pack of Nestlé All Purpose Cream with sugar until stiff peaks. Transfer into a
piping bag and refrigerate until ready to serve. (10 mins)

 STEP 3

Combine ½ pack of Nestlé All Purpose Cream, Nestlé Fresh Milk, chocolate chips,
condensed milk and ice in a blender. Blend well until smooth. (5 mins)

 STEP 4

Pour cream mixture into serving containers. Pipe whipped cream, drizzle chocolate sauce
and top with cocoa powder. Serve immediately. (3 mins) 

Tips For This Recipe

1. Dissolve Nescafé in hot water and add to cream mixture for more flavor.

Creamy Brazo de Mercedes

3h

For 6-8

Meringue:
1 tsp vegetable oil

10 pcs egg white

½ cup (105g) white sugar

½ tsp cream of tartar

1 tsp vanilla extract

For Dusing:
½ cup powdered sugar

Custard Filling:
10 pcs egg yolk

1 pack 125ml Nestlé All Purpose Cream

½ cup condensed milk

1 tsp vanilla extract

Steps
 STEP 1

Whisk egg yolks, Nestlé All Purpose Cream, condensed milk and vanilla extract in a
sauce pot. Gently heat and cook while whisking until thick and smooth. Set aside to cool.
(10 mins)

 STEP 2

Preheat oven to 350ᴼF. Grease and line a baking pan with parchment paper. (5 mins)

 STEP 3

Whip egg whites and cream of tartar in a bowl until frothy. Gradually add sugar while
whipping until soft peaks. Stir in vanilla. Using an offset spatula spread meringue evenly
on the lined baking pan. (10 mins)

 STEP 4

Bake in a preheated oven for about 20 mins or until set and top is golden brown. (20
mins)

 STEP 5

Remove meringue from the oven and dust the top generously with confectioner sugar.
Run an offset spatula along the edge of the pan to loosen the meringue. Cover top of the
meringue with parchment paper and baking sheet. Carefully invert. (5 mins) 

 STEP 6

Spread the cooled custard filling on the meringue. Roll the meringue tightly into a log.
Remove parchment paper. Refrigerate for at least 2 hours before slicing and serving. (2
hrs) 

Tips For This Recipe

1. Custard filling may be replaced with Creamy Ube Halaya in making Brazo de Violeta

Creamy Chocolate Decadence Cake

1h 30mins

For 6-8
2 tbsp all purpose flour
2/3 cup sugar
1/8 tsp fine salt
1 pack 125ml Nestlé All Purpose Cream
½ cup water
1 1/3 cups bitter sweet chocolate chips
1/3 cup cocoa powder
2 pcs egg yolks
1 tsp vanilla extract
3 pcs egg whites, room temperature
1/8 tsp cream of tartar
¼ cup sugar
1 tsp butter, softened for greasing

Steps


 Prep Time 1h 30mins

 

Chilling Time overnight

 STEP 1

Preheat oven to 350ᴼF. Boil water in a kettle to be used in hot water bath while baking. (5
mins)

 STEP 2

Combine flour, sugar, salt, Nestlé All Purpose Cream and water in a pot. Stir and gently
heat until slightly thick. Turn off heat and stir in chocolate chips and cocoa powder. (10
mins)

 STEP 3

Stir in egg yolks one at a time. Add vanilla extract and mix until smooth. Set aside. (3
mins)

 STEP 4

Whip egg whites with cream of tartar until frothy. Gradually add sugar and whisk until
stiff peaks. Fold in egg white mixture to the chocolate batter until well combined. (7
mins)
  STEP 5

Grease a cake pan with butter and line with parchment. Pour chocolate mixture to the
pan. (2 mins)

 STEP 6

Place cake pan in a roasting pan and pour hot water from kettle half way of the cake pan.
Bake for 25 to 30 mins or until a toothpick comes out clean. Set aside to cool completely.
(1 hr)

 STEP 7

Refrigerate overnight before serving. 

Mango Graham Soft Serve

30mins

For 2-3

2 pcs ripe mango

1 pack 125ml Nestlé All Purpose Cream, chilled
1/3 cup condensed milk
12 pcs graham crackers, crushed
1 tbsp sugar
3 tbsp melted butter

Steps


 Prep Time 30mins

 

Chilling Time 2h

 STEP 1

Mash 1 piece of the mango into a purée and set aside. Cut the other piece of mango into
dice and set aside in the freezer. (10mins)

 STEP 2
 Whip Nestlé All Purpose Cream until light and smooth. Slowly whisk in mango purée
and condensed milk. (10mins) Transfer into a container with lid and freeze for 2 hours.

 STEP 3

Meanwhile, combine crushed graham with sugar and melted butter. Set aside. (2mins)

 STEP 4

To assemble, place cream mixture, diced mangoes and graham mixture in layers in
serving cups. Serve immediately.

Tips For This Recipe

1. Mangoes may be replaced with avocado, peaches or strawberries in making soft ice
cream.

Choco Butternut Bites

2h 20mins

For 6

1 cup all purpose flour

1 cup sugar
½ cup cocoa powder
½ tsp baking soda
½ tsp fine salt
1 pack 125ml Nestlé All Purpose Cream
¼ cup water
1 pc egg
3 tbsp vegetable oil
1 tsp vanilla extract
1 tbsp butter, softened
Coating:
3 tbsp butter

½ cup all purpose flour

2 tbsp sugar

¼ tsp orange food coloring

Glaze:
½ cup powdered sugar
2 tbsp evaporated milk

Steps
 STEP 1

Sift all purpose flour, sugar, cocoa powder, baking soda and salt in a large bowl. Mix
Nestlé All Purpose Cream, water, egg, oil and vanilla extract. Pour wet ingredients into
dry ingredients. Whisk until smooth. (10mins)

 STEP 2

Grease a loaf pan and pour batter ¾ of the way. Steam for 20 – 30
minutes or until a skewer comes out clean after inserting in the middle the loaf. Remove
from the loaf pan and set aside to cool slightly in a rack. (45mins)

 STEP 3

Crumble the cake and form into bite-size balls while still a bit warm. Set aside. (10mins)

 STEP 4

For the coating, melt butter in a pan. Add all purpose flour and cook for 2 minutes. Add
sugar and continue to cook for 10 minutes or until flour is cooked. Add food coloring one
drop a time and mix well. Add until desired color is achieved. (15mins)

 STEP 5

Mix powdered sugar and evaporated milk to make glaze. (2mins)

 STEP 6

Coat the formed balls with the glaze and coat with the orange flour mixture. Set aside for
10 minutes before serving. (20mins)

Revel Bars

1h 25mins

15 pcs

1 bar butter, cut into cubes

2 cups brown sugar
2 pcs eggs
4 tsp vanilla extract
2 ½ cups all purpose flour
1 tsp baking soda
¼ tsp fine salt
3 cups instant oats
1 ½ cups semi sweet chocolate chips, melted in a double boiler
2/3 cups condensed milk
1 pack 125ml Nestle All Purpose Cream

Steps


 Prep Time 30mins

 

Cooking Time 45mins

 STEP 1

Pre- heat oven on 320ᵒ F.

 STEP 2

Using a whisk, mix butter and brown sugar until smooth. (2mins)

 STEP 3

Whisk in eggs one at a time and add vanilla extract. Whisk until smooth. (3mins)

 STEP 4

Sift flour, baking soda and salt in a bowl. Add the dry ingredient mix and instant oats to
the wet ingredients until just combined. Do not over mix. Set aside. (3mins)

 STEP 5

On a separate bowl, mix melted chocolate, condensed milk and Nestle All Purpose
Cream. (2mins)

 STEP 6

Greased a baking pan and line with aluminum foil. Transfer and press ¾ of the oats
mixture. Pour the chocolate mixture and spread evenly. (3mins)

 STEP 7
 Top with the remaining ¼ of the oats mixture. Bake for 25 – 30 minutes or until a skewer
comes out clean when inserted in the middle of Revel Bars. (30mins)

 STEP 8

Set aside to cool completely. Remove from the pan and peel off parchment paper. Cut
into serving pieces and serve. (5mins)

Chocolate Brownies

1h 10mins

15 pcs

½ cup melted butter

2 cups dark chocolate chips, melted in a double boiler
1 pack 125ml Nestle All Purpose Cream
1 ½ cup white sugar
½ cup brown sugar
5 pcs egg
2 tsp vanilla extract
1 ¼ cup all purpose flour
1 tsp fine salt
2 tbsp cocoa powder
1 cup semi sweet chocolate chips (optional)

Steps


 Prep Time 30mins

 

Cooking Time 40mins

 STEP 1

Pre –heat oven on 320ᵒF.

 STEP 2

Using a whisk, mix melted butter, melted chocolate and Nestle All Purpose Cream. Stir
in white and brown sugar. Mix until smooth. (2mins)
  STEP 3

Whisk in eggs one at a time. Add vanilla extract and whisk until smooth. (3mins)

 STEP 4

Sift flour ,salt and cocoa powder in a bowl. Add the dry ingredient mix to the wet
ingredients until just combined. Do not over mix. (3mins)

 STEP 5

Greased a baking pan and line with aluminum foil. Pour the mixture then top with semi
sweet chocolate .Bake for 20 minutes or until a skewer comes out clean when inserted in
the middle of the brownie. (25mins)

 STEP 6

Set aside to cool completely. Remove from the pan and peel off the aluminum foil. Cut
into serving pieces and serve. (10mins)

Chocolate Chip Cookies

1h 45mins

24 pcs

1 stick butter, diced and chilled

1 cup white sugar
1 cup brown sugar
1 pack 125ml Nestle All Purpose Cream, chilled
2 pcs egg
2 tsp vanilla extract
4 cups all purpose flour
1 tsp baking soda
1 tsp fine salt
3 cups chocolate chips

Steps


 Prep Time 1h

 
 Cooking Time 45mins

 STEP 1

Using a spatula, mix butter with white and brown sugar. Mix until light and smooth.
(10mins).

 STEP 2

Add Nestle All Purpose Cream and mix for until well combined. Mix in eggs and vanilla
extract mix. (3mins)

 STEP 3

Sift flour, baking soda and salt in a bowl. Add to cream mixture and mix until just
combined. Do not over mixed. Mix in 3 cups of chocolate chips. (5mins)

 STEP 4

Refrigerate dough mixture for about 2 hours. After chilling the dough, mold into golf ball
size portions (50grams each) and chill for another 10mins. (20mins)

 STEP 5

Pre-heat oven to 350ᵒF for 30 minutes. Grease baking pan then line with aluminum foil.
Place pieces of cookie dough with 3-inch apart. Press cookie dough lightly and bake for
10 – 15 minutes. Set aside to cool completely. Serve. (45mins)

Oatmeal and Raisin Cookies

1h 45mins

24 pcs

¾ cup brown sugar

¾ cup white sugar
1 bar butter, diced
1 pack 125ml Nestle All Purpose Cream, chilled
2 pcs egg
1 ½ cups all purpose flour
1 tsp baking soda
1 tsp salt
2 ½ cups rolled oats
½ cup raisins
½ cup coarsely chopped walnuts
Steps


 Prep Time 1h

 

Cooking Time 45mins

 STEP 1

Using a spatula, mix white and brown sugar with butter until light and smooth. (10mins)

 STEP 2

Mix in Nestle All Purpose Cream until well combined. Add in eggs, vanilla extract mix
for another 2 minutes. (3mins)

 STEP 3

Sift flour, baking soda and salt in a bowl. Add to cream mixture and mix until just
combined. Do not over mixed. Fold in oatmeal, raisins and chopped walnuts. (5mins)

 STEP 4

Refrigerate dough mixture for about 2 hrs. After chilling the dough, mold into golf ball
size portions (50grams each) and chill for another 10mins. (20mins)

 STEP 5

Pre-heat oven to 350ᵒF for 30 minutes. Grease baking pan then line with aluminum foil.
Place pieces of cookie dough with 3-inch apart. Press cookie dough lightly and bake for
10 – 15 minutes. Set aside to cool completely. Serve. (45mins)

Cinnamon Rolls

2h 30mins

6 pcs

¼ cup warm water

¼ cup Nestle All Purpose Cream
¾ tbsp instant yeast
¼ cup butter, softened
¼ cup sugar
1 pc egg
2 cups all purpose flour, sifted
½ tsp fine salt
Filling
½ cup brown sugar

½ cup butter, softened

½ tsp cinnamon powder

Frosting
¼ cup Nestle All Purpose Cream

¼ cup powdered sugar

Steps


 Prep Time 2h

 

Cooking Time 30mins

 STEP 1

Combine water, Nestle All Purpose Cream and yeast. Set aside for 5 minutes.

 STEP 2

Whisk butter and sugar in a large bowl until well combined. Mix in egg.

 STEP 3

Combine flour and salt. Add to the butter mixture. Pour cream mixture and mix until a
soft dough is formed. Knead by hands for 15 minutes. Transfer into the same bowl, cover
with kitchen towel and set aside to proof for 1 hour.

 STEP 4

Prepare filling by mixing sugar, butter and cinnamon powder.

 STEP 5
 Punch the dough and roll into ½ inch thick sheet. Spread the filling evenly. Roll into a log
and cut into 2-inch thick pieces.

 STEP 6

Transfer into a cake pan with 1-inch space between rolls. Cover with kitchen towel and
set aside for another 30 minutes.

 STEP 7

Bake in a 350ᵒF preheated oven for 20 – 25 minutes.

 STEP 8

Prepare frosting with whisking Nestle All Purpose Cream and powdered sugar. Drizzle
frosting on freshly baked rolls and set aside to rest for 15 minutes. Serve warm.

Strawberry Cheesecake Cups

30mins

For 4

1/4 cup strawberry jam, mixed with 1/2 cup of water

6 pcs store-bought cheese cupcakes, quartered
1 pack 125ml NESTLÉ® All Purpose Cream, chilled
1/3 cup (108g) condensed milk
2 tbsp strawberry jam
1/2 bar cream cheese
1 tsp vanilla extract (optional)
1 cup fresh strawberries, quartered

Steps
 STEP 1

Moisten cupcakes with diluted strawberry filling and set aside. (2 mins)

 STEP 2

Whip Nestlé All Purpose Cream with condensed milk, 2 tbsp of strawberry jam, cream
cheese and vanilla until light and smooth. (5 mins)

 STEP 3
 Assemble cupcake pieces, cream mixture and strawberries in layers. (10mins) Refrigerate
for 4 hours or overnight. Serve well chilled.

Tips For This Recipe

1. Strawberry filling may be replaced with blueberry or cherry filling.
2. Add white chocolate shavings to make the dish more special.

Yema Cake

30mins

For 10

Vanilla Sponge Cake

3 pcs eggs, separated

1/3 cup sugar

3 tbsp Nestle Fresh Milk

1 tsp vanilla extract

1/2 cup all purpose flour

3/4 tsp baking powder

2 tbsp sugar

1 tsp butter

Yema Frosting
1 pack 125ml Nestle All Purpose Cream

2 pcs egg yolks

1/2 tbsp cornstarch

1/4 cup evaporated milk

1/2 cup condensed milk

1/2 tsp vanilla extract

2 tbsp butter

3 tbsp grated cheese

Steps


 Prep Time 30mins

 

Chilling Time overnight

 STEP 1

Whip egg yolk and 1/3 cup sugar until light. Gradually add Nestle Fresh Milk and vanilla
extract. Sift flour with baking powder. Mix in the egg yolk mixture. Separately whip egg
whites with 2 tbsp of sugar until soft peaks. Fold in the egg yolk mixture. (20mins)

 STEP 2

Pour into a 2 pcs of lyanera lined with buttered parchment paper. Bake in a preheated
320°F oven for 15 – 20 minutes or until a toothpick comes out clean when inserted in the
cake. Set aside to cool completely. Remove cake from the pan and discard parchment
paper.

 STEP 3

For the yema frosting, combine Nestle All Purpose Cream, egg yolks, cornstarch,
evaporated milk, condensed milk and vanilla extract. Mix well and bring to a gentle
simmer.

 STEP 4

Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4
hours or overnight. Top with grated cheese

Tips For This Recipe

1. Use store-bought mamon instead of baking your own cake and use yema frosting as
filling and coating.

Strawberries and Cream

30mins
 For 4

1 pack 125ml Nestle All Purpose Cream, chilled

1 tbsp strawberry jam
1/3 cup condensed milk
12 pcs graham crackers, crushed
3 tbsp melted butter
1 tbsp sugar
100g fresh strawberries, rinsed and quartered
2 tbsp (30g) crushed peanut brittle

Steps
 STEP 1

Whip Nestlé All Purpose Cream with strawberry jam and condensed milk. (10 mins)

 STEP 2

Mix graham crackers, butter and sugar. (5 mins)

 STEP 3

Assemble cream mixture, graham crumble and strawberries in layers. (10mins)

Refrigerate for 4 hours or overnight. Serve well chilled.

Tips For This Recipe

1. Add white chocolate shavings to make the dish more special.

Easy Banana Cream Pie

30mins

For 6

1 1/2 cup crushed graham crackers

2/3 cup melted butter
3 tbsp sugar
3 pcs ripe bananas, sliced
1 pack 125ml Nestle All Purpose Cream, chilled
1/3 cup condensed milk
1/4 cup shaved chocolate
Steps


 Prep Time 30mins

 

Chilling Time overnight

 STEP 1

Combine graham, melted butter and sugar. Mix well and press on a pie pan. (5mins)

 STEP 2

Whip Nestle All Purpose Cream with condensed milk until light and smooth. (5mins)

 STEP 3

Assemble layers of banana and cream mixture. Refrigerate overnight to set. (overnight)

 STEP 4

Top with chocolate shavings and serve well chilled. (2mins)

Tips For This Recipe

1. Custard and meringue may be added to make the dish more special.

4 in 1 Ref Cake

20mins

For 4

1 pack 125ml Nestle All Purpose Cream, chilled

1/3 cup condensed milk
6 pcs graham crackers
2 tbsp crushed kitkat
2 tbsp crushed cookies and cream
2 tbsp fruit cocktail
2 tbsp strawberry filling
Steps


 Prep Time 20mins

 

Chilling Time overnight

 STEP 1

Whip Nestlé All Purpose Cream until condensed milk light and smooth. (5 mins)

 STEP 2

Assemble in a 750ml container layers of graham crackers and Nestle Cream mixture. (10
mins)

 STEP 3

Top with Kitkat, cookies and cream, fruit cocktail and strawberry filling. Refrigerate
overnight. Serve well chilled. (overnight)

Tips For This Recipe

1. Other toppings like mangoes, blueberry preserve, peaches, leche flan and chocolate
shavings may be used.

Mango Meringue Ref Cake

30mins

For 4-6

1 pack NESTLÉ® All Purpose Cream 125ml

1/3 cup condensed milk
5 pcs broas
2 pcs ripe mangoes, diced
6-8 pcs store-bought small white meringue cookies
1 pack 4-finger KITKAT®, crushed

Steps

 Prep Time 30mins

 

Chilling Time overnight

 STEP 1

Whip NESTLÉ® All Purpose Cream with condensed milk.

 STEP 2

Place a layer of broas at the bottom of a container. Add a layer of diced mango and
sweetened NESTLÉ® All Purpose Cream.

 STEP 3

Add a layer of meringue cookies, sweetened NESTLÉ® All Purpose Cream, diced
mango, and KITKAT®. Refrigerate overnight. Serve well chilled.

Chocolate Mousse

30mins

For 4-6

¼ cup bittersweet chocolate, chopped

½ tsp vanilla extract
1 pack NESTLÉ® All Purpose Cream 125ml, chilled
2 tbsp sugar

Steps

STEP 1

Place chocolate in a heat proof container. Place over a pot with gently simmering water. Stir
until melted. Stir in vanilla. Set aside to cool. (10 minutes)

STEP 2
 Whip NESTLÉ® All Purpose Cream until light and fluffy. Gradually whisk in sugar and whip
until stiff peaks. (10 minutes)

STEP 3

Fold in whipped cream to melted chocolate. Refrigerate until use. (2 minutes)

Chocolate Sauce

10mins

For 4

1 pack NESTLÉ® All Purpose Cream 125ml

¾ cup milk chocolate chips
¼ tsp NESCAFÉ Classic, dissolved in 1 tbsp of hot water

Steps
 STEP 1

Gently simmer NESTLÉ® All Purpose Cream in a small pot. Turn off heat and stir in
chocolate chips. (3 minutes)

 STEP 2

Add coffee and whisk until smooth. (2 minutes)

 STEP 3

Transfer into a serving container. Serve chilled or warm.

Chocolate Tin Cake

1h

For 6

Chiffon Cake:
3/4 cup all purpose flour
1/4 cup cocoa powder
1/2 ttsp baking soda
1/2 tsp baking powder
1/4 tsp fine salt
1/2 tsp NESCAFÉ Classic
1/2 cup sugar
1/2 cup NESTLE® Fresh Milk
2 tbsp vegetable oil
1 pc small egg
1/2 tsp vanilla extract

Chocolate Pudding:

1 pack 125ml NESTLÉ® All Purpose Cream

2 tbsp cocoa powder
2 tsp cornstarch
1/8 tsp fine salt
1/4 cup water
1 pc egg yolk
2 tbsp sugar
1 tbsp butter

Chocolate Ganache and Shell:

1 pack 125ml NESTLÉ® All Purpose Cream

1/2 cup milk chocolate chips
1/2 cup chocolate chips
1 tbsp cocoa powder

Steps


 Prep Time 15mins

 

Cooking Time 45mins

 STEP 1

Sift flour, cocoa powder, baking soda, baking powder, salt, Nescafe Classic and sugar
into bowl. Combine Nestle fresh milk, oil, egg and vanilla in another bowl. Pour into dry
ingredients and mix well until smooth.
 STEP 2

Pour into 6x2-inch round tin can and bake in a preheated 350°F oven for 20 – 30 minutes
or until a toothpick comes out clean when inserted in the cake. Set aside to cool
completely. 

 STEP 3

For the Pudding, combine Nestlé All Purpose Cream, cocoa powder, cornstarch, salt,
water, egg yolk and sugar in a sauce pan. Gently heat while whisking until thick. Remove
from heat and stir in butter. Transfer into a bowl and set aside.

 STEP 4

To make Chocolate Ganache, gently simmer Nestlé All Purpose Cream, pour into
chocolate chips and stir until smooth. Set aside to cool.

 STEP 5

Pour Chocolate Pudding into tin can. Pour Chocolate Ganache and set aside in the
refrigerator to cool.

 STEP 6

Place chocolate chips in a bowl and place over a pot with simmering water. Pour melted
chocolate into the tin to create chocolate shell. Set aside in the refrigerator. Dust with
cocoa powder before serving.