@bitsudan3: #creatorsearchinsights #سودانيز_تيك_توك_مشاهير_السودان🇸🇩 #سحر_كوكي❤️‍ #فك_العرش🏃‍♂️😂😂😂 #الشعب_الصيني_ماله_حل😂😂

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Friday 09 January 2026 12:56:58 GMT

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Rayan omer :

سوف اخبر راعي الإبل بكل شيء

2026-04-04 13:19:00

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الشمساوي واحد بس :

😘

2026-02-14 02:42:05

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جہہٰہۣۗہہوكہہہۣۗر♠️❤️‍🩹🤍🫡💔 :

💪

2026-01-12 17:34:19

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موسي دوله لاي زول 🇸🇩💔 :

🥰🥰🥰

2026-03-20 10:12:08

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I’ll treat you like my crème caramel. #dessert101 #inmymouth #cremecaramel #fyp The simplified version is below, cupcake! Difficulty: Intermediate Serves: 10-12 small portions Creme Caramel Mixture - 504g milk - 1/2 lemon zest - 1/2 orange zest - 1/4 vanilla bean split and deseeded - 144g eggs - 94g egg yolks - 159g caster sugar Caramel Base - 182g caster sugar - 80g water Instructions: 1. Preheat your oven to 165°C/325°F. 2. Heat the milk with the vanilla bean plus seeds, lemon and orange zest in a saucepan over medium heat until it begins to simmer. Take off the heat and let it infuse for 1 hour. 3. Melt the caster sugar with water over medium heat in a separate saucepan, occasionally stirring until it reaches a golden-brown colour. Once caramelized, carefully pour it into a deep dish pan with a diameter of 24cm, swirling the pan to ensure the caramel coats the bottom and sides evenly. 5. Whisk the eggs and egg yolks until smooth in a mixing bowl, add sugar, and continue to whisk until well incorporated. 6. Reheat the infused milk until it just begins to simmer. Immediately remove the heat and quickly whisk into the egg mixture to combine. 7. Pour the custard mixture through a fine-mesh sieve. Skim off any bubbles and dissipate them carefully with a torch before adding the hot liquid into the deep-sided dish over the hardened caramel. 8. Place the deep-sided dish in a larger baking dish and fill the dish with enough hot water to come halfway up the sides of the dish. Cover with aluminium foil and poke with small holes to allow some of the steam to escape. 9. Bake the custard for 20-35 minutes or until just set. It should still jiggle slightly in the middle. Check 5 minutes before set cooking time. 10. Remove the dish from the water bath and let it cool to room temperature. 11. Once cooled, cover the dish with plastic wrap and chill in the refrigerator for at least 12hrs hours or overnight. 12. To serve, run a knife around the edge of the dish and invert it onto a plate and enjoy.

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