@petersonlouisjuste047: pwoteje m papa 🥺 #tiktokchrétien #louange #adoration #bondye #petersonlouisjuste047

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Thursday 22 October 2026 12:27:11 GMT

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Comments

LindaLafrance :

mèsi jezi

2026-10-23 22:35:04

3

Dieumene Coristeno :

anmweyyyy papa prtejew souple

2026-10-24 01:27:03

0

Bayoo Love :

Amen 🙏 🙏 🙏 🙏thank you God

2026-10-23 15:47:55

0

djood :

Amen wi

2026-10-23 12:44:31

0

Cheese Pierre :

jeziii anmweyyy protejem souple papá 🙏🙏🙏🙏🙏🥰🥰

2026-10-23 11:49:34

2

Moreau serge :

amén tanpri jezi

2026-10-23 23:34:03

2

❤️Melise :

amen

2026-10-23 23:40:45

1

Claroo :

Jesus toujou la pou pitit li

2026-10-22 15:22:42

3

odillia02 :

💃alléluia alléluia gloire à Dieu

2026-10-22 23:34:03

3

wilmide_20 :

Merci seigneur pou protection

2026-10-23 00:12:57

2

toi●□》《 :

mèsi Jezi

2026-10-23 02:01:53

0

Sheima Dolcine Mamoune :

amen merci père

2026-10-23 20:52:07

1

Gertrude Saint Juste :

amén amén amén amén amén amén amén amén amén amén amén amén 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏 jezi ou grand nan lavim

2026-10-22 23:05:34

1

Dieu est grand :

amen. papa. ou. se. tout. pou. mw

2026-10-23 00:33:25

1

Edeline 5092 :

Amèn amèn amèn

2026-10-22 19:31:50

1

lavi pa fasil :

amén amén 🙏🙏

2026-10-23 00:09:57

1

Queen Mia🥰😍❤ :

amen

2026-10-23 00:34:12

1

fedenadorcely :

amèn

2026-10-23 00:00:56

1

Hermi Jchauchim :

Amen Amen Amen

2026-10-23 00:03:51

1

Roseline :

2026-10-22 21:47:06

1

Saraï :

yessss li pap janm pala pou mw

2026-10-22 23:53:32

1

Wawane :

2026-10-23 00:39:09

1

Lovely Montas :

mw leve pitit mw an devan'w papa ou konn tout bagay amen🙏🙏🙏🙏🙏🙏

2026-10-24 03:44:07

0

Jenny❤️ :

2026-10-24 02:15:42

0

Luciana😍😘 :

Me funcióno algo digo cómo hacerlo😮‍💨✨😍😍✨;.

2026-10-24 07:42:32

0

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Old Fashioned Pumpkin Baked Custard Ingredients 1 can (15 oz / 425 g) pure pumpkin purée 4 large eggs ½ cup (100 g) granulated sugar 1¾ cups (420 ml) whole milk 1½ teaspoons pumpkin pie spice 1 teaspoon vanilla extract ¼ teaspoon salt Ground nutmeg, for sprinkling Instructions 1. Preheat the oven. Preheat your oven to 325°F. Arrange six 8-ounce ramekins in a deep, oven-safe baking dish. 2. Heat the milk. In a medium saucepan, heat the whole milk over medium-low heat, stirring occasionally, until hot and steaming but not boiling. Remove from the heat. 3. Prepare the pumpkin mixture. In a large mixing bowl, whisk together the eggs, sugar, pumpkin purée, pumpkin pie spice, vanilla extract, and salt until smooth and thoroughly combined. Avoid incorporating too much air. 4. Temper the eggs. Slowly pour the warm milk into the pumpkin mixture in a thin, steady stream, whisking continuously until completely combined. 5. Let the mixture rest. If the custard mixture is foamy, allow it to rest for approximately 5 minutes. Gently skim off any remaining foam with a spoon. 6. Fill the ramekins. Divide the custard evenly among the six ramekins, leaving a little room at the top. Lightly sprinkle each with ground nutmeg. 7. Prepare the water bath. Place the baking dish on the oven rack. Carefully pour very hot water into the baking dish until it reaches approximately halfway up the sides of the ramekins. 8. Bake. Bake for approximately 50–70 minutes, or until the custards are set around the edges but still have a gentle jiggle in the centers. Begin checking around 45 minutes. For a more precise indication of doneness, the centers should reach approximately 175–180°F. 9. Cool. Carefully remove the ramekins from the water bath and transfer them to a wire rack. Allow to cool slightly before serving warm, or refrigerate until chilled. #pumpkincustard #pumpkinbakedcustard #bakedpumpkincustard #bakedcustard #pumpkincustardrecipe

Old Fashioned Pumpkin Baked Custard Ingredients 1 can (15 oz / 425 g) pure pumpkin purée 4 large eggs ½ cup (100 g) granulated sugar 1¾ cups (420 ml) whole milk 1½ teaspoons pumpkin pie spice 1 teaspoon vanilla extract ¼ teaspoon salt Ground nutmeg, for sprinkling Instructions 1. Preheat the oven. Preheat your oven to 325°F. Arrange six 8-ounce ramekins in a deep, oven-safe baking dish. 2. Heat the milk. In a medium saucepan, heat the whole milk over medium-low heat, stirring occasionally, until hot and steaming but not boiling. Remove from the heat. 3. Prepare the pumpkin mixture. In a large mixing bowl, whisk together the eggs, sugar, pumpkin purée, pumpkin pie spice, vanilla extract, and salt until smooth and thoroughly combined. Avoid incorporating too much air. 4. Temper the eggs. Slowly pour the warm milk into the pumpkin mixture in a thin, steady stream, whisking continuously until completely combined. 5. Let the mixture rest. If the custard mixture is foamy, allow it to rest for approximately 5 minutes. Gently skim off any remaining foam with a spoon. 6. Fill the ramekins. Divide the custard evenly among the six ramekins, leaving a little room at the top. Lightly sprinkle each with ground nutmeg. 7. Prepare the water bath. Place the baking dish on the oven rack. Carefully pour very hot water into the baking dish until it reaches approximately halfway up the sides of the ramekins. 8. Bake. Bake for approximately 50–70 minutes, or until the custards are set around the edges but still have a gentle jiggle in the centers. Begin checking around 45 minutes. For a more precise indication of doneness, the centers should reach approximately 175–180°F. 9. Cool. Carefully remove the ramekins from the water bath and transfer them to a wire rack. Allow to cool slightly before serving warm, or refrigerate until chilled. #pumpkincustard #pumpkinbakedcustard #bakedpumpkincustard #bakedcustard #pumpkincustardrecipe

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