@sith_uzz: කළුතර විද්‍යාල විදුහල් මාතාව ආලෝකයෙන් බැබළවු අලංකාර දර්ශනය #kalutaravidyalaya #fypシ゚viral #onemillionviews #trend @𝙓 𝘽𝙤𝙮 " @Sasindu Dulanjana @arozzz <3👽🖤 @Dinu<3 ❌🎧🖤 @Dineth

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亗 Ƭнe_ᴅᴏᴍɪ_boy亗 🌿 :

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2023-12-03 04:37:54

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My maag was seer gelag guys🤣🤣🤣🤣🤣🤣#SAMA28 #lissypooh❤️

My maag was seer gelag guys🤣🤣🤣🤣🤣🤣#SAMA28 #lissypooh❤️

#ဝိနိစ္စယ #foryou #fyp

#ဝိနိစ္စယ #foryou #fyp

Butterscotch crème brûlée. Love the classic and love this 🥰 Ingredients (5-6 4 ounce ramekins) 500g/2 cups heavy cream 100g/⅓ cup whole milk 1 vanilla pod/1 tsp vanilla extract 56g/4 tbs unsalted butter 100g/½ cup dark brown sugar 115g/8 eggs yolks 16g/1 tbs sugar (optional) Icing sugar/Granulated sugar for topping Steps 1. Preheat your oven to 110°C/230°F. 2. If you’re using a vanilla pod empty the seeds into a pan and add the milk and cream. Throw in the rest of the pod and let it infuse for 30 minutes with the lid on. 3. Melt butter in a pan over medium heat then add the brown sugar and mix. 4. Let it come to a boil and begin smoking slightly. 5. Slowly pour the cream and milk while whisking constantly and carefully. 6. Continue to whisk over medium heat until smooth. 7. If you’re using vanilla extract add it now. 8. Add the egg yolks to a bowl and whisk in the 1 tbs of sugar if the batter isn’t sweet enough for you. 9. Pour in about ¼ cup of the hot batter and quickly mix with a spatula, not a whisk to avoid air bubbles. 10. Slowly pour in the rest of the batter while mixing constantly. 11. Divide the batter into your ramekins and place them in an oven safe dish. 12. Lightly torch over any air bubbles. 13. Pour boiling water into the dish about halfway up the ramekins. 14. Bake for about 1.5 hours. If the crème brûlées wobble they’re ready. 15. Refrigerate them uncovered overnight or for at least 5 hours. 16. Sprinkle a thin layer of sugar and torch until caramelised and repeat as needed. 17. Let the sugar cool then serve. #creme#cremebruleee#butterscotchcremebruleee#cremebruleereciper#EasyRecipese#desserte#dessertrecipep#Recipei#Foodieb#foodblogh#foodheavenl#FoodLovero#comfortfoodt#cheatdayf#goodfoodo#foryoupage##fypt#foodtiktok#foryou

Butterscotch crème brûlée. Love the classic and love this 🥰 Ingredients (5-6 4 ounce ramekins) 500g/2 cups heavy cream 100g/⅓ cup whole milk 1 vanilla pod/1 tsp vanilla extract 56g/4 tbs unsalted butter 100g/½ cup dark brown sugar 115g/8 eggs yolks 16g/1 tbs sugar (optional) Icing sugar/Granulated sugar for topping Steps 1. Preheat your oven to 110°C/230°F. 2. If you’re using a vanilla pod empty the seeds into a pan and add the milk and cream. Throw in the rest of the pod and let it infuse for 30 minutes with the lid on. 3. Melt butter in a pan over medium heat then add the brown sugar and mix. 4. Let it come to a boil and begin smoking slightly. 5. Slowly pour the cream and milk while whisking constantly and carefully. 6. Continue to whisk over medium heat until smooth. 7. If you’re using vanilla extract add it now. 8. Add the egg yolks to a bowl and whisk in the 1 tbs of sugar if the batter isn’t sweet enough for you. 9. Pour in about ¼ cup of the hot batter and quickly mix with a spatula, not a whisk to avoid air bubbles. 10. Slowly pour in the rest of the batter while mixing constantly. 11. Divide the batter into your ramekins and place them in an oven safe dish. 12. Lightly torch over any air bubbles. 13. Pour boiling water into the dish about halfway up the ramekins. 14. Bake for about 1.5 hours. If the crème brûlées wobble they’re ready. 15. Refrigerate them uncovered overnight or for at least 5 hours. 16. Sprinkle a thin layer of sugar and torch until caramelised and repeat as needed. 17. Let the sugar cool then serve. #creme#cremebruleee#butterscotchcremebruleee#cremebruleereciper#EasyRecipese#desserte#dessertrecipep#Recipei#Foodieb#foodblogh#foodheavenl#FoodLovero#comfortfoodt#cheatdayf#goodfoodo#foryoupage##fypt#foodtiktok#foryou

Ek kan nou jie eers jazz nie 🫣🤣🤣🤣

Ek kan nou jie eers jazz nie 🫣🤣🤣🤣

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