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@gmtennis1: What would you change?

GrantMcMurtrie
GrantMcMurtrie
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Region: GB
Sunday 03 May 2026 22:05:24 GMT
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hehe.harry
Hehe Harry :
hey grant
2026-05-04 07:39:18
0
patrick_mikenda08
Patrick :
Cant rank a 500 on 5
2026-05-04 13:59:54
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In the gym again 🫣 #fyp #model #actor @lululemon
In the gym again 🫣 #fyp #model #actor @lululemon
PDF EN LIVRE
PDF EN LIVRE
Triple Lemon 🍋 Creme Brûlée Ingredients: For the Custard- 3 cups heavy cream 1 vanilla bean split lengthwise (1 teaspoon extract may be substituted) 1/8 teaspoon salt 6 egg yolks 1/2 cup sugar Directions: Place the heavy cream, vanilla bean, and salt in a sauce pan and cook over low heat for 15 minutes, stirring ocassionally. Strain liquid into a bowl. Reserve. Put the egg yolks in a bowl. Add the sugar, and mix thoroughly. Temper the hot cream mixture into the egg/sugar mixture, and whisk until fully incorporated. Place in ramekins. Place in a baking dish- add hot water to the baking dish until it reaches 2/3 of the way up the ramekins. Bake for 25 minutes or until set. Let cool in fridge for 2 hours. For the Lemon-Sugar Topping: Ingredients: 1/2 cup granulated sugar Zest of 3 lemons Directions: Place ingredients in a food processor and blend for 2 minutes, until yellow in color and aromatic. For the Candied Lemons: Ingredients: 2 lemons 1 cup sugar 1 cup water Directions: Place the water and sugar in a sauce pan and cook until a temperature of 240 Fahrenheit is reached. Add the lemons and continue to cook over medium heat until a temperature of 280-300 Fahrenheit is reached, (approximately 12 minutes). Remove lemons from the syrup and place on parchment paper. Refrigerate for 30 minutes, or until set. Place sugar on cooled lemon brûlée, and torch until caramelized. Garnish with the candied lemon. Serve immediately. Enjoy! 😋 👨‍🍳 #cremebrulee #lemon #lemondessert #lemoncult🍋 #lemondesserts #chef #cheflife #eat #food #yum #yummy #fyp #foryou #foryoupage #Love #friends
Triple Lemon 🍋 Creme Brûlée Ingredients: For the Custard- 3 cups heavy cream 1 vanilla bean split lengthwise (1 teaspoon extract may be substituted) 1/8 teaspoon salt 6 egg yolks 1/2 cup sugar Directions: Place the heavy cream, vanilla bean, and salt in a sauce pan and cook over low heat for 15 minutes, stirring ocassionally. Strain liquid into a bowl. Reserve. Put the egg yolks in a bowl. Add the sugar, and mix thoroughly. Temper the hot cream mixture into the egg/sugar mixture, and whisk until fully incorporated. Place in ramekins. Place in a baking dish- add hot water to the baking dish until it reaches 2/3 of the way up the ramekins. Bake for 25 minutes or until set. Let cool in fridge for 2 hours. For the Lemon-Sugar Topping: Ingredients: 1/2 cup granulated sugar Zest of 3 lemons Directions: Place ingredients in a food processor and blend for 2 minutes, until yellow in color and aromatic. For the Candied Lemons: Ingredients: 2 lemons 1 cup sugar 1 cup water Directions: Place the water and sugar in a sauce pan and cook until a temperature of 240 Fahrenheit is reached. Add the lemons and continue to cook over medium heat until a temperature of 280-300 Fahrenheit is reached, (approximately 12 minutes). Remove lemons from the syrup and place on parchment paper. Refrigerate for 30 minutes, or until set. Place sugar on cooled lemon brûlée, and torch until caramelized. Garnish with the candied lemon. Serve immediately. Enjoy! 😋 👨‍🍳 #cremebrulee #lemon #lemondessert #lemoncult🍋 #lemondesserts #chef #cheflife #eat #food #yum #yummy #fyp #foryou #foryoupage #Love #friends
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#videoviral #islamic @Paix&foi
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