@inesrcrteixeira: Zero aprovado porque pus MUITOOOOO CAFE @marianacpolicarpoo

nenas teixeira
nenas teixeira
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Region: PT
Thursday 04 September 2025 10:02:32 GMT
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marianacpolicarpoo
marianacpolicarpoo :
Eu com imenso lugar de fala com o meu café num copo de cartão
2025-09-04 10:28:28
6
marianacpolicarpoo
marianacpolicarpoo :
Arrasou 💁🏼‍♀️☕️
2025-09-04 10:28:38
2
marianamaleixo
marianamaleixo :
O estado da nação
2025-09-06 10:17:33
1
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✨ Crack into fall with these Pumpkin Crème Brûlées 🎃🔥 Huge thanks to @Central Market — their gorgeous selection of mini pumpkins + gourds inspired this recipe. 🛒💚 Bake them in mini pumpkins for the cutest, coziest dessert ever. 🍂 Creamy custard + pumpkin spice 🍂 Caramelized sugar top 🍂 That perfect spoon crack Would you serve yours in pumpkins or ramekins? 👀👇 #PumpkinDessert #CremeBrulee #FallRecipes #PumpkinSeason #BakingTok 🎃 Pumpkin Crème Brûlée A cozy fall twist on a French classic — bake inside mini pumpkins for the ultimate festive dessert, or keep it simple with ramekins. 🍂✨ Ingredients     •    4 mini pumpkins (or ramekins)     •    2 cups (476 g) heavy cream     •    ⅓–½ cup (65–100 g) sugar, plus extra for topping     •    4 large egg yolks     •    1 tsp vanilla bean paste (or extract)     •    1 can (15 oz / 425 g) pumpkin purée     •    1 tsp pumpkin pie spice     •    ¼ tsp salt Directions 1. Prep Pumpkins (optional): Cut tops, scoop seeds, and place pumpkins in a roasting dish. 2. Make Custard:     •    Whisk egg yolks + sugar.     •    Warm cream + vanilla until hot.     •    Slowly whisk cream into yolks.     •    Stir in pumpkin purée, spice, and salt. Cook until just simmering. 3. Bake:     •    Fill pumpkins/ramekins with custard.     •    Place in roasting pan + add hot water halfway up the sides.     •    Bake at 300°F / 150°C for 25–45 min, until edges are set but centers jiggle.     •    Cool, then chill in fridge. 4. Torch & Serve:     •    Sprinkle sugar on top.     •    Torch until caramelized + glassy.     •    Serve immediately with a satisfying crack! 🔥 ⏱ Bake Time: 25–45 min ❄️ Chill Time: 2 hrs minimum ✨ Makes: 4 servings
✨ Crack into fall with these Pumpkin Crème Brûlées 🎃🔥 Huge thanks to @Central Market — their gorgeous selection of mini pumpkins + gourds inspired this recipe. 🛒💚 Bake them in mini pumpkins for the cutest, coziest dessert ever. 🍂 Creamy custard + pumpkin spice 🍂 Caramelized sugar top 🍂 That perfect spoon crack Would you serve yours in pumpkins or ramekins? 👀👇 #PumpkinDessert #CremeBrulee #FallRecipes #PumpkinSeason #BakingTok 🎃 Pumpkin Crème Brûlée A cozy fall twist on a French classic — bake inside mini pumpkins for the ultimate festive dessert, or keep it simple with ramekins. 🍂✨ Ingredients     •    4 mini pumpkins (or ramekins)     •    2 cups (476 g) heavy cream     •    ⅓–½ cup (65–100 g) sugar, plus extra for topping     •    4 large egg yolks     •    1 tsp vanilla bean paste (or extract)     •    1 can (15 oz / 425 g) pumpkin purée     •    1 tsp pumpkin pie spice     •    ¼ tsp salt Directions 1. Prep Pumpkins (optional): Cut tops, scoop seeds, and place pumpkins in a roasting dish. 2. Make Custard:     •    Whisk egg yolks + sugar.     •    Warm cream + vanilla until hot.     •    Slowly whisk cream into yolks.     •    Stir in pumpkin purée, spice, and salt. Cook until just simmering. 3. Bake:     •    Fill pumpkins/ramekins with custard.     •    Place in roasting pan + add hot water halfway up the sides.     •    Bake at 300°F / 150°C for 25–45 min, until edges are set but centers jiggle.     •    Cool, then chill in fridge. 4. Torch & Serve:     •    Sprinkle sugar on top.     •    Torch until caramelized + glassy.     •    Serve immediately with a satisfying crack! 🔥 ⏱ Bake Time: 25–45 min ❄️ Chill Time: 2 hrs minimum ✨ Makes: 4 servings

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