@pispace_: space is full of mysteries #space #astronomy #universe #aesthetic #wallpaper #4k #fyp #foryou

PioneAstroo

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Region: ID

Friday 10 November 2023 20:25:56 GMT

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Comments

no_one_can_hide! :

space is full of danger💀

2023-12-14 23:36:29

234

Sophia Yisrael 🇮🇱❤️✝️ :

space is beautiful and scary

2023-12-19 02:36:40

50

Hoshino Aqua :

Space is a mystery Camera man: Well not for me😅

2024-01-10 10:09:40

23

🥰جانے تو کہاں ہے🥀 :

song

2023-12-13 14:21:45

35

🤍Hala Zaitouni📖 :

Space is beautiful except we can all die because of it, always have fun in your life cuz ho knows we can all be gone today….

2023-12-14 11:03:01

19

Jesús Hernández7096 :

everything begins with destruction that passes to creation so that at some point destruction returns...

2023-11-15 21:41:22

38

ALİJONM :

what country is this ?

2024-01-27 08:11:47

3

🗯Ali :

which country is this

2024-02-06 19:16:24

1

Ordinary boy ❤️ :

music name please 😫

2024-01-05 07:38:09

1

lania [ spam = block ] :

I love the secrets of u universe 😍💖

2024-01-28 16:58:19

4

Rayhan :

Space is beautiful

2024-01-12 17:17:49

2

𝑥𝐾𝑖𝑡𝐾𝑎𝑡 ✞ :

How i love space so much.<3

2024-02-05 15:11:12

1

›› H Ş Ḧ Ⴘ α Ꮢ ✮〞 :

interstellar typing...💀🔥

2024-01-11 18:15:04

6

Angie :

Jenna ❤🖤

2024-01-13 19:44:47

4

Dio :

Very nice 👌

2024-01-13 07:30:51

2

Revan :

surprisingly I came early

2023-11-10 20:29:39

10

Rakritso :

ok

2024-01-12 18:08:34

2

octav.creator :

very beautiful 🥰🥰🥰

2024-01-13 01:05:19

2

Official Hexa :

thats why i love space

2024-02-07 22:59:41

1

Gaku BI like:)) :

his abiutefull

2024-01-11 03:53:22

3

владимир :

Hollywood

2024-01-24 08:03:55

1

Amadeus22 :

and we, we are so small

2023-11-10 20:36:47

6

SS_projector :

This is actually crazy 🥰

2024-01-13 00:10:35

1

Ⱍ ~|~ K4NZO ~|~ ✿ :

i love the universe and space

2024-01-12 06:32:18

1

- Can't 4Blades :

I like this all

2024-01-13 14:32:37

1

To see more videos from user @pispace_, please go to the Tikwm homepage.

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Pumpkin spice season is coming baby! @Sarah This is the perfect easy-yet-impressive dessert to make for a dinner party to wow all of your guests. It comes together with just a few ingredients and doesn't require any fancy kitchen equipment! INGREDIENTS -5 large egg yolks -1 cup granulated sugar, divided -2 cups heavy cream -3 tsp pumpkin spice seasoning -2 tsp vanilla extract -Pinch of kosher salt -2 cups hot water (for baking) -6 ice cubes -¼ cup room temperature water -Fruit of choice, for garnish Preparation 1. Preheat the oven to 325°F (160°C). 2. In a large bowl, whisk together the egg yolks and ½ cup sugar until smooth. 3. Add the heavy cream to a medium pot and warm over medium heat just until steam starts rising from the surface, about 3 minutes. DO NOT let it boil! Add the pumpkin spice seasoning, vanilla, and salt and whisk to combine, then turn off the heat. 4. While whisking, slowly pour about ½ cup of the hot cream into the egg and sugar mixture (this is called tempering, which gently heats the eggs without causing them to curdle). 5. Slowly pour the egg mixture into the pot with the remaining heavy cream and whisk to combine. Pour the custard through a fine-mesh sieve into a medium bowl to remove any solids. 6. Place 4-8 ramekins in a baking dish with sides the same height (or taller) than the ramekins. Ladle the egg mixture into the ramekins, dividing evenly. If you’d like, skim off excess foam on the surface.Carefully pour the hot water into the pan, being careful not to splash into the ramekins (the water bath will help the crème brûlée cook evenly). 7. Carefully transfer the pan with the ramekins to the oven and, if desired, throw the ice cubes into the bottom of the oven to create a more humid baking environment. Bake for 35–40 minutes, or until the custard has set and the centers are only slightly jiggly. 8. Remove from the oven and let cool at room temperature for 2 hours, then remove the ramekins from the water bath, cover, and refrigerate overnight. 9. Before serving, melt together the remaining ½ cup sugar and the room temperature water in a medium pan over medium heat until deeply caramelized, 6–10 minutes. DO NOT STIR, just swirl the pan gently if needed to melt evenly. This ensures the caramel won’t crystallize. 10. Pour the caramel into the ramekins, then quickly tilt the ramekins around to fully cover the custard. Let sit for a few minutes to solidify. 11. Top with your fruit of choice and serve immediately. 12. Enjoy!

Pumpkin spice season is coming baby! @Sarah This is the perfect easy-yet-impressive dessert to make for a dinner party to wow all of your guests. It comes together with just a few ingredients and doesn't require any fancy kitchen equipment! INGREDIENTS -5 large egg yolks -1 cup granulated sugar, divided -2 cups heavy cream -3 tsp pumpkin spice seasoning -2 tsp vanilla extract -Pinch of kosher salt -2 cups hot water (for baking) -6 ice cubes -¼ cup room temperature water -Fruit of choice, for garnish Preparation 1. Preheat the oven to 325°F (160°C). 2. In a large bowl, whisk together the egg yolks and ½ cup sugar until smooth. 3. Add the heavy cream to a medium pot and warm over medium heat just until steam starts rising from the surface, about 3 minutes. DO NOT let it boil! Add the pumpkin spice seasoning, vanilla, and salt and whisk to combine, then turn off the heat. 4. While whisking, slowly pour about ½ cup of the hot cream into the egg and sugar mixture (this is called tempering, which gently heats the eggs without causing them to curdle). 5. Slowly pour the egg mixture into the pot with the remaining heavy cream and whisk to combine. Pour the custard through a fine-mesh sieve into a medium bowl to remove any solids. 6. Place 4-8 ramekins in a baking dish with sides the same height (or taller) than the ramekins. Ladle the egg mixture into the ramekins, dividing evenly. If you’d like, skim off excess foam on the surface.Carefully pour the hot water into the pan, being careful not to splash into the ramekins (the water bath will help the crème brûlée cook evenly). 7. Carefully transfer the pan with the ramekins to the oven and, if desired, throw the ice cubes into the bottom of the oven to create a more humid baking environment. Bake for 35–40 minutes, or until the custard has set and the centers are only slightly jiggly. 8. Remove from the oven and let cool at room temperature for 2 hours, then remove the ramekins from the water bath, cover, and refrigerate overnight. 9. Before serving, melt together the remaining ½ cup sugar and the room temperature water in a medium pan over medium heat until deeply caramelized, 6–10 minutes. DO NOT STIR, just swirl the pan gently if needed to melt evenly. This ensures the caramel won’t crystallize. 10. Pour the caramel into the ramekins, then quickly tilt the ramekins around to fully cover the custard. Let sit for a few minutes to solidify. 11. Top with your fruit of choice and serve immediately. 12. Enjoy!

اللهم صل وسلم على نبينا محمد | #محمود_البنا #صدقه_جاريه

اللهم صل وسلم على نبينا محمد | #محمود_البنا #صدقه_جاريه

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