@calstvrn: happy easter 🐣 love this style 🤩🤩 demitra been looking real good lately 🙂‍↕️ - > cc/ps/scp: me (link in bio) > ac: nyas.playlist - #demitrakalogeras #demitrakalogerasedit #kalogerassisters #kalogerassistersedit #fyp - dts; @demitrakalogeras @meg @joe ⟡ @౨ৎ Lillsy @lidia .✦ @TORIAN

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Sunday 05 April 2026 19:04:18 GMT

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Comments

˚࿔ Leo ଳ :

what does that even mean callum.

2026-04-05 19:12:57

15

kali :

this audio yk ball

2026-04-07 17:46:08

3

e :

1

2026-04-05 19:04:59

1

sof :

but wait this is really good

2026-04-05 22:27:25

2

sʌʙ :

I love her ok

2026-04-07 13:41:33

0

ʋαʅʅҽყ !! 🧸 :

MOOTS?

2026-04-07 18:01:42

0

Rachel 🥀 :

love

2026-04-06 19:24:42

0

𝒎𝒆𝒈 :

THIS IS SO GOODP

2026-04-05 19:08:06

1

𑣲⋆lillsy :

compressed 💔

2026-04-05 22:16:01

1

fawn ⋆౨ৎ˚ :

AMAZINGGG

2026-04-05 19:23:50

1

💝 :

ATEEEE

2026-04-07 19:12:30

0

˚࿔ Leo ଳ :

my easter bunny😼

2026-04-05 19:14:04

0

vivi :

Ate like always 🙏🏻

2026-04-06 12:59:09

0

𝐝 𝐞 𝐢 𝐧 𝐨 ★ 🦖 :

CAL IM SO IN LOVE WITH YOUR EDITS

2026-04-06 13:22:12

0

timothykubetin :

Song?

2026-04-23 22:02:57

0

qemitra ❦ :

and im blushing

2026-04-06 16:43:26

0

𝐝 𝐞 𝐢 𝐧 𝐨 ★ 🦖 :

YOUR SO TALENTED OMG

2026-04-06 13:22:23

0

𑣲⋆lillsy :

LOVEEE

2026-04-05 19:05:06

0

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Other Videos

Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple 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 maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.

Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple 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 maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.

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