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@kerstinlangner38: #CapCut

kerstinlangner38
kerstinlangner38
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Region: DE
Tuesday 20 October 2026 16:13:59 GMT
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Comments

dorlemann
Matthias :
dir einen schönen Abend gute Nacht und wunderbare Träume
2026-10-20 18:27:04
1
monabecker803
Lisa 🤎🩶🖤 :
🥰✨🥰✨🥰✨🥰
2026-10-22 16:58:46
1
resie409
Resie :
2026-10-22 18:34:48
1
heinrichzwieselhuber
Heinrichzwieselhuber :
Ich wünsche Dir von Herzen 🫶 einen traumhaft schönen gemütlichen Abend liebe Kerstin 🤗🍷🍇🌺 und eine gute Nacht mit wunderschönen Träumen für Dich 🌛🥰🌟🥰
2026-10-20 16:42:09
1
sigrid.bauer2
Sigrid Bauer :
Super Dankeschön wünsche allen einen schönen ruhigen erholsamen Abend liebe Grüße und bleib gesund
2026-10-20 19:12:31
1
bettina.karl4
Bettina Karl :
2026-10-21 19:02:39
2
bettina.karl4
Bettina Karl :
🥰❤️🥰❤️🥰❤️
2026-10-21 19:02:08
2
opelastra4060
opelastra4060 :
2026-10-21 16:08:14
1
manuelanowak420
Manuela Nowak420 :
🥰🥰🥰🥰
2026-10-22 16:51:41
0
mansfelder77
rick :
👍👍👍
2026-10-23 15:48:30
1
nicoveldhuis1
Nico Veldhuis20 :
[Rotes Herz][Rotes Herz][Rotes Herz]
2026-10-22 01:55:18
1
birgit.assmann
birgit assmann :
❤️
2026-10-20 16:34:22
1
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Other Videos

The kids are gonna LOVEEE this one!! #musiclollipop #tiktokshopblackfriday #tiktokshopcybermonday #BFCM
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1. Combine sugar and water in a saucepan. 2. Cook without stirring until the sugar becomes golden amber. 3. Immediately pour caramel into 6 ramekins and swirl to coat the bottoms. 4. Heat milk with vanilla until hot. 5. Whisk eggs and sugar gently without creating too much foam. 6. Gradually add the hot milk while whisking. 7. Strain the custard and pour into the caramel-lined ramekins. 8. Place in a water bath. 9. Bake at 150°C for 35–45 minutes, until just set. 10. Cool and refrigerate for 4–6 hours. 11. Run a thin knife around the edge and invert onto serving plates. Difference: Panna cotta is cream-based and gelatin-set; crème brûlée is a baked custard with a crisp caramelized sugar top; crème caramel is a baked custard served with its liquid caramel sauce.
1. Combine sugar and water in a saucepan. 2. Cook without stirring until the sugar becomes golden amber. 3. Immediately pour caramel into 6 ramekins and swirl to coat the bottoms. 4. Heat milk with vanilla until hot. 5. Whisk eggs and sugar gently without creating too much foam. 6. Gradually add the hot milk while whisking. 7. Strain the custard and pour into the caramel-lined ramekins. 8. Place in a water bath. 9. Bake at 150°C for 35–45 minutes, until just set. 10. Cool and refrigerate for 4–6 hours. 11. Run a thin knife around the edge and invert onto serving plates. Difference: Panna cotta is cream-based and gelatin-set; crème brûlée is a baked custard with a crisp caramelized sugar top; crème caramel is a baked custard served with its liquid caramel sauce.
Mari cat clap #blender3d #animation #bluearchive #indonesia
Mari cat clap #blender3d #animation #bluearchive #indonesia

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