@camon742: Hướng Việt ☺️ #vrial_video #huongviet

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Sunday 02 August 2026 12:07:25 GMT

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Comments

Thiên :

Đi khắp hè🤭

2026-08-25 14:39:46

1

Bin :

view chill nèk❤️

2026-08-02 15:50:43

2

Đinh ĐớP 74 QTR 2002🦄 :

nhớ nhà qua bn qoay như nay

2026-08-21 04:41:51

0

LÍNH ĐÁNH THUÊ :

😂 hướng việt mùa này đẹp quá e

2026-08-03 01:10:06

1

Văn bằng fishing🎣 :

Quê ngoại 🥰

2026-08-03 10:37:00

0

𝙃𝙞𝙚𝙪𝙗𝙚 :

nhớ nhà ghê

2026-08-02 23:33:29

1

bo 74 :

lâu lắm rồi không đi hướng Việt

2026-08-03 12:45:50

0

Xuân Đông :

đi cùng

2026-08-02 12:23:28

1

𝓣𝓱í𝓹 𝓜𝓪𝓸𝓻𝓲 𝟕𝟒 :

nhìn lại muốn về nhà quá 🥺

2026-08-03 13:52:06

1

hvlinh :

đi tìm a mô à

2026-08-02 23:18:42

1

huynh789p :

mới chạy 2 ngày trước rồi

2026-08-03 13:29:46

0

Đờn phường...Nhơ.. :

hướng Việt đẹp mê ly luôn

2026-08-03 04:56:46

0

tự hiểu ko cân nói nhiều ☝️ :

ôi quê hương của mình nhớ nhà quá đeo sa mù ơi

2026-08-02 23:48:56

1

ldol bán chuối 🍌 Lào 🇱🇦 :

🥰🥰

2026-08-03 02:34:51

0

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Banana Crème Brûlée Cupcakes ✨🍌 Soft banana cupcakes filled and topped with homemade banana pudding, then brûléed for a crunchy caramelized top. BANANA CUPCAKES • 1½ cups all-purpose flour (191 g) • 1½ tsp baking powder • ¼ tsp baking soda • ¼ tsp fine sea salt • ½ cup vegetable oil (120 ml) • ¾ cup granulated sugar (150 g) • 2 large eggs • 1 tsp vanilla extract • ⅔ cup mashed bananas (146 g/about 1½ bananas) BANANA PUDDING • 2 cups milk (480 ml) • 2 cups very ripe chopped bananas (340 g/3–4 bananas) • 1 vanilla bean, split in half • 4 large egg yolks • ½ cup granulated sugar (100 g) • 3 tbsp cornstarch (24 g) • ¼ tsp fine sea salt • 1 tbsp unsalted butter (14 g), room temperature • 1 tsp vanilla extract, optional • ⅓ cup granulated sugar (66 g), for brûlée topping CUPCAKES: Preheat oven to 350°F (177°C). Line a 12-cup muffin pan. Whisk flour, baking powder, baking soda and salt. In another bowl, whisk oil and sugar for 1 minute. Add eggs one at a time, mixing well after each. Mix in vanilla and mashed bananas. Fold in dry ingredients just until combined. Divide between liners, filling about ⅔ full. Bake about 18 minutes, checking around 15 minutes. They’re done when the tops spring back when gently pressed. Cool completely. BANANA PUDDING: Add milk, chopped bananas and vanilla bean seeds to a saucepan. Heat over medium until just beginning to bubble. Remove from heat, cover and infuse for at least 4 hours, or refrigerate overnight. Reheat until hot. Whisk egg yolks, sugar, cornstarch and salt in a bowl. Strain the banana milk, gently pressing the bananas to extract as much milk as possible. Slowly whisk about 2 tbsp (30 ml) hot milk into the yolks, then gradually whisk in the remaining milk. Strain everything back into the saucepan. Cook over medium heat, stirring constantly and scraping the bottom and sides. It may look lumpy at first; continue stirring until thick and smooth. Remove from heat and stir in butter and vanilla, if using. Transfer to a bowl, press plastic wrap directly onto the surface and chill completely. ASSEMBLE: Remove the center of each cupcake. Pipe pudding into the center, then pipe a mound on top and smooth it. Right before serving, sprinkle about ½ tsp sugar evenly over each cupcake and brûlée with a kitchen torch until caramelized. 🔥

Banana Crème Brûlée Cupcakes ✨🍌 Soft banana cupcakes filled and topped with homemade banana pudding, then brûléed for a crunchy caramelized top. BANANA CUPCAKES • 1½ cups all-purpose flour (191 g) • 1½ tsp baking powder • ¼ tsp baking soda • ¼ tsp fine sea salt • ½ cup vegetable oil (120 ml) • ¾ cup granulated sugar (150 g) • 2 large eggs • 1 tsp vanilla extract • ⅔ cup mashed bananas (146 g/about 1½ bananas) BANANA PUDDING • 2 cups milk (480 ml) • 2 cups very ripe chopped bananas (340 g/3–4 bananas) • 1 vanilla bean, split in half • 4 large egg yolks • ½ cup granulated sugar (100 g) • 3 tbsp cornstarch (24 g) • ¼ tsp fine sea salt • 1 tbsp unsalted butter (14 g), room temperature • 1 tsp vanilla extract, optional • ⅓ cup granulated sugar (66 g), for brûlée topping CUPCAKES: Preheat oven to 350°F (177°C). Line a 12-cup muffin pan. Whisk flour, baking powder, baking soda and salt. In another bowl, whisk oil and sugar for 1 minute. Add eggs one at a time, mixing well after each. Mix in vanilla and mashed bananas. Fold in dry ingredients just until combined. Divide between liners, filling about ⅔ full. Bake about 18 minutes, checking around 15 minutes. They’re done when the tops spring back when gently pressed. Cool completely. BANANA PUDDING: Add milk, chopped bananas and vanilla bean seeds to a saucepan. Heat over medium until just beginning to bubble. Remove from heat, cover and infuse for at least 4 hours, or refrigerate overnight. Reheat until hot. Whisk egg yolks, sugar, cornstarch and salt in a bowl. Strain the banana milk, gently pressing the bananas to extract as much milk as possible. Slowly whisk about 2 tbsp (30 ml) hot milk into the yolks, then gradually whisk in the remaining milk. Strain everything back into the saucepan. Cook over medium heat, stirring constantly and scraping the bottom and sides. It may look lumpy at first; continue stirring until thick and smooth. Remove from heat and stir in butter and vanilla, if using. Transfer to a bowl, press plastic wrap directly onto the surface and chill completely. ASSEMBLE: Remove the center of each cupcake. Pipe pudding into the center, then pipe a mound on top and smooth it. Right before serving, sprinkle about ½ tsp sugar evenly over each cupcake and brûlée with a kitchen torch until caramelized. 🔥

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