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@amals_pastels: Something about a handpainted set that just makes you happy #cuticlecleanup #drymanicure #drymani #biabnails #biab #naturalnails #biabjourney #handpainted #smallbusinesscheck #chromenails #fallnails #minimalistnails #nailarttutorial

Amal | Maryland Nail Tech
Amal | Maryland Nail Tech
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Tuesday 27 September 2022 01:37:40 GMT
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anuuu____
𝓐♡𝟥𝟥𝟥౨ৎ :
love these !!
2022-09-27 12:27:27
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What's better than a classic Portuguese Custard Tart? A Nutella stuffed one... grab the full recipe below - Makes 10-12 ½ cup (110g) caster sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full-cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon cinnamon sugar 12 tablespoons Nutella Preheat oven to 220°C and grease a muffin tin. Roll out the puff pastry sheet, sprinkle with cinnamon sugar, and roll into a log. Slice into 12 pieces and roll each into an 8 cm round. Press into muffin holes. In a saucepan, boil sugar and water for 6 minutes until syrupy. Meanwhile, whisk flour with half the milk until smooth. Heat the remaining milk, cream, and vanilla over low heat until just simmering, then strain into the flour mixture. Stir in egg yolks, then slowly whisk in the hot sugar syrup to form a custard. Set aside. Pipe a tablespoon of Nutella into the base of each. Fill three-quarters with custard. Bake for 12–15 minutes, until the custard starts to blister and the pastry is golden. Serve warm.
What's better than a classic Portuguese Custard Tart? A Nutella stuffed one... grab the full recipe below - Makes 10-12 ½ cup (110g) caster sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full-cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon cinnamon sugar 12 tablespoons Nutella Preheat oven to 220°C and grease a muffin tin. Roll out the puff pastry sheet, sprinkle with cinnamon sugar, and roll into a log. Slice into 12 pieces and roll each into an 8 cm round. Press into muffin holes. In a saucepan, boil sugar and water for 6 minutes until syrupy. Meanwhile, whisk flour with half the milk until smooth. Heat the remaining milk, cream, and vanilla over low heat until just simmering, then strain into the flour mixture. Stir in egg yolks, then slowly whisk in the hot sugar syrup to form a custard. Set aside. Pipe a tablespoon of Nutella into the base of each. Fill three-quarters with custard. Bake for 12–15 minutes, until the custard starts to blister and the pastry is golden. Serve warm.
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