@li1i2:

𝙼𝙰𝙻𝙰𝙺

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Tuesday 23 June 2026 14:00:50 GMT

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❅ :

واو قهوة ممطرة

2026-06-23 14:54:48

154

🥕 :

من وين الدش ؟؟

2026-07-21 20:31:32

5

RAWAN 📸🤳❤️ :

استقطار

2026-06-24 18:58:45

18

ميعاد الشمري :

ماحصلتها بشي ان

2026-06-25 13:59:26

3

تكتب | :

2026-07-11 03:01:59

1

مِيم :

واو✨

2026-07-20 18:21:51

2

Møon :

حبيت

2026-07-05 11:46:26

3

RA’ :

استمطار

2026-07-07 00:36:46

3

فراشة 🦋 :

الدش من وين

2026-07-18 18:47:29

2

رحيق بيت الورد 🌸💫 :

2026-07-20 05:11:15

2

Loool :

ترويش الثلج😍😍

2026-06-26 00:14:06

3

أنيقة الذوق :

وين القاها

2026-06-27 00:19:50

1

شمعة ☕️ :

فين نحصلها القطاره

2026-07-17 22:27:16

3

To🪽 :

نفسيتي محتاجه كذا فين ألاقيه

2026-06-27 18:20:57

2

تـغـطـيـات نــون 📸 :

امطري بالخير ورشي يا سحابة ☔️

2026-07-20 13:12:40

2

azz🦩 :

حياة الشقىىى

2026-07-19 06:00:14

2

aai1333 :

من وين

2026-06-24 08:16:25

2

SARAHALANZI. :

من وين الدش حق القهوه🙂‍↔️

2026-06-27 21:40:35

2

Sa 🇦🇪 :

ياخي ابا اكون داخل السيرفر

2026-07-19 01:30:14

2

Najma :

حلووه من وين

2026-06-24 19:31:48

3

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✨ Crème Brûlée — creamy, silky custard with that irresistible crackly caramelized sugar top 🤎 One of those desserts that looks fancy but is surprisingly simple to make! The best part? That moment when you crack through the caramelized sugar with a spoon. 😍 Save this recipe and give it a try! INGREDIENTS • 2 cups (480 ml) heavy cream • 5 large egg yolks • ⅓ cup (65 g) granulated sugar, for the custard • 1 tsp vanilla extract • Pinch of salt • 4–6 tsp granulated or superfine sugar, for the topping EQUIPMENT • ramekins • Baking dish • Kettle or pot for hot water (water bath) • Kitchen torch (preferred) or oven broiler INSTRUCTIONS 1. Preheat the oven Heat to 325°F (160°C). 2. Warm the cream In a saucepan, heat the heavy cream with the vanilla and salt until hot and just beginning to steam. Do not let it boil. Remove from the heat and let it sit for 5 minutes. 3. Whisk the egg yolks In a bowl, whisk together the egg yolks and ⅓ cup sugar until smooth and slightly lighter in color. 4. Temper the eggs Slowly pour the warm cream into the yolks while whisking constantly. 5. Bake in a water bath Divide the custard among the ramekins. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 30–40 minutes, until the edges are set but the centers still jiggle slightly. 6. Chill Remove the ramekins from the water bath and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight. 7. Caramelize the top Sprinkle about 1 tsp of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until deep golden brown. Let it sit for 1–2 minutes so the sugar hardens into a crisp shell. ✨ Silky custard + crisp caramel = dessert perfection. #CremeBrulee #CremeBruleeRecipe #DessertRecipe #FrenchDessert #BakingRecipe

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