@ilmira_arkenova:

꧁༒Ilmira༒꧂

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Region: KZ

Thursday 30 July 2026 08:45:10 GMT

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Сауиржан :

Пусть всевышний защитит наших матерей и даст им крепкого здоровья Аллаху Акбар

2026-07-30 11:46:15

4

sumay_muhamad._ :

Альхамдулиллах 🥰🤲🏻🥹🫂❤️

2026-07-31 06:35:47

3

Larisa Costova :

te cuprind ,miiii dor de imbrațișarea voastra

2026-08-04 13:22:50

0

Любимая :

2026-07-31 02:02:23

1

Allhamdulillah :

😢😢😢 да храни Аллах всех мам

2026-08-10 07:35:56

0

user342344790814 :

Анила аман босун

2026-07-30 09:58:56

2

лезгинка_006 :

сердце сломал как жаль без свайи судьба падает уже друг друга очень важно 😥😥😥😥😥

2026-08-17 12:20:36

0

D,N :

Альхамдуллилях

2026-08-01 18:11:25

0

Nursoltan :

если бы она была жива 🥹🥹🥹🥹🥹

2026-08-18 02:49:19

0

Мухаммедим :

Subhanalah Ellhamdurla

2026-07-30 18:26:08

0

Зоя Холмурадова :

Но увы жаль у меня их нет ушли на небеса.

2026-07-31 07:42:36

0

Հ.Ո.Վ.Ո. :

❤️❤️❤️

2026-08-02 02:20:10

0

Florа🌹 :

2026-07-30 16:32:18

0

D,N :

❤️

2026-08-01 18:11:34

0

user342344790814 :

🙏🙏🙏

2026-07-30 09:58:58

1

tajık - persian :

😢😢😢

2026-08-13 10:34:44

0

user342344790814 :

🥰🥰🥰🥰🥰🥰🥰🥰🥰

2026-07-30 09:59:02

1

D,N :

❤️

2026-08-01 18:11:16

0

user3861769688199 :

👍👍👍

2026-07-31 14:59:52

0

Aisha :

🥰🥰🥰🥰

2026-07-31 14:42:34

0

D,N :

🙏🙏🙏

2026-08-01 18:11:29

0

Bahar :

🥺🥺🥺

2026-08-26 04:00:01

0

чеченка я... :

🥺🥺🥺

2026-08-19 19:20:17

1

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Raphinha free clips. No credits needed. Just follow❤️ #fyp #freeclips #foredits #aftereffects #raphinha🇧🇷

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🍮 CRÈME CARAMEL Make sure to vote for us for the @digitalcreatorawards, link in bio! INGREDIENTS Caramel • 150 g sugar • 45 mL water • Dash of sea salt Custard • 1 cup milk • 1 cup 35% cream • 1 vanilla bean • 3 whole eggs • 75 g sugar METHOD 1. Make the caramel Add 150 g sugar and 45 mL water to a pot. Cook over low heat without stirring until the sugar turns a deep brown caramel colour. Add a dash of sea salt. Immediately place the bottom of the pot into an ice bath to stop the cooking process. While the caramel is still liquid, pour it directly into your ramekins. Set aside. 2. Infuse the milk Add the milk and 35% cream to a pot. Butterfly the vanilla bean, scrape out the seeds, and add both the seeds and the vanilla pod to the pot. Heat on low for 2–3 minutes. Turn off the heat, cover with a lid, and let steep for 10 minutes. 3. Make the custard In a bowl, gently mix the eggs and sugar together. Mix slowly to avoid incorporating air and creating foam. Strain the warm vanilla-infused milk and cream, then slowly pour it into the egg mixture while stirring gently. Strain the custard one more time for an extra-smooth finish. 4. Bake Pour the custard into the caramel-lined ramekins. Cover each ramekin with aluminum foil and place them into a deep baking tray. Pour hot water into the tray around the ramekins, creating a water bath. Cover the entire tray tightly with aluminum foil. Cook over low heat for 7 minutes. 5. Chill Remove from the heat and let the ramekins cool. Once cooled, refrigerate for 4 hours. To serve, run a knife around the edge, invert onto a plate, and let that caramel run all over the custard. 🤌 #CremeCaramel #Caramel #DessertRecipe #FrenchDessert #Custard

🍮 CRÈME CARAMEL Make sure to vote for us for the @digitalcreatorawards, link in bio! INGREDIENTS Caramel • 150 g sugar • 45 mL water • Dash of sea salt Custard • 1 cup milk • 1 cup 35% cream • 1 vanilla bean • 3 whole eggs • 75 g sugar METHOD 1. Make the caramel Add 150 g sugar and 45 mL water to a pot. Cook over low heat without stirring until the sugar turns a deep brown caramel colour. Add a dash of sea salt. Immediately place the bottom of the pot into an ice bath to stop the cooking process. While the caramel is still liquid, pour it directly into your ramekins. Set aside. 2. Infuse the milk Add the milk and 35% cream to a pot. Butterfly the vanilla bean, scrape out the seeds, and add both the seeds and the vanilla pod to the pot. Heat on low for 2–3 minutes. Turn off the heat, cover with a lid, and let steep for 10 minutes. 3. Make the custard In a bowl, gently mix the eggs and sugar together. Mix slowly to avoid incorporating air and creating foam. Strain the warm vanilla-infused milk and cream, then slowly pour it into the egg mixture while stirring gently. Strain the custard one more time for an extra-smooth finish. 4. Bake Pour the custard into the caramel-lined ramekins. Cover each ramekin with aluminum foil and place them into a deep baking tray. Pour hot water into the tray around the ramekins, creating a water bath. Cover the entire tray tightly with aluminum foil. Cook over low heat for 7 minutes. 5. Chill Remove from the heat and let the ramekins cool. Once cooled, refrigerate for 4 hours. To serve, run a knife around the edge, invert onto a plate, and let that caramel run all over the custard. 🤌 #CremeCaramel #Caramel #DessertRecipe #FrenchDessert #Custard

پٹواریوں کے ابو شفیع جان نے پھر سے سب دی ماں کو گرم توے پر بٹھا دیا!!!😂🔥#tiktokteamunfreezmyacount😥🙏 #pleaseunfrezzemyaccount #ستمبر27_انقلاب_کی_دستک #fypシ゚viral #eligibleforyou

پٹواریوں کے ابو شفیع جان نے پھر سے سب دی ماں کو گرم توے پر بٹھا دیا!!!😂🔥#tiktokteamunfreezmyacount😥🙏 #pleaseunfrezzemyaccount #ستمبر27_انقلاب_کی_دستک #fypシ゚viral #eligibleforyou

#الشعب_الصيني_ماله_حل😂😂 #متابعة #فرنسا🇨🇵 #

#الشعب_الصيني_ماله_حل😂😂 #متابعة #فرنسا🇨🇵 #

salah siapa ya

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