instruction:
In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
question:
1. Preheat oven to 350F. Coat 9 medium-sized ramekins with non-stick spray or butter and set off to the side., 2. With an electric mixer, beat egg yolks and granulated sugar on medium high speed for about 2 minutes until thick and lemon-colored. Reduce speed to medium and beat in flour. Set aside., 4. In a medium saucepan, bring milk and cream to medium high heat until small bubbles begin to form., 5. Pour about half of the hot milk into the egg yolk mixture and beat until combined. Next, pour the egg mixture back into the hot milk saucepan. Cook over medium heat and stir constantly until the mixture returns to a slight boil. It should be very thick., 6. Next, stir the pumpkin, nut butter (*see note below if you want to make your own), and vanilla into the milk and egg mixture. Transfer the mixture into a large bowl and set off to the side., 8. In another bowl, beat egg whites on medium to high speed until soft peaks form, about 3 minutes. (The tips of the whites should curl slightly)., 9. Gently fold the egg whites into to the egg yolk and milk mixture. For this, place about 1/3 of the egg whites into the bowl at a time and fold them in. Repeat with the remaining whites just until combined (mixture will be slightly lumpy, multicolored and kind of ugly.), 10. With a 1/4-measuring cup, scoop the souffle mixture into prepared ramekins. Bake at 350F for about 28-30 minutes. No peeking! Disrupting the air flow can cause imminent deflation. When done, the souffles should be a nice, orange color with tops slightly puffed above the ramekins. Serve immediately., * To make a special hazelnut almond nut butter, place 4.5 Tablespoons of slivered almonds in a food processor and process until crumbly. Slowly add 1 Tablespoon of hazelnut oil (or any other oil) and pulse until desired consistency is reached. 2 tablespoons of any other nut butter can be substituted.
answer:
Egg Yolks, Sugar, , Milk, Whipping Cream, Pumpkin Puree, Nut Butter, Vanilla, Egg Whites, NUT BUTTER, Hazelnut Oil

question:
Preheat oven to 350F., Line 8-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil., Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted., Stir until chocolate is completely melted., Add sugar; mix well., Blend in eggs and vanilla., Add cereal, baking powder and salt; mix well., Stir in walnuts., Spread into prepared pan., Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs., (Do not overbake.), Cool in pan on wire rack., Lift brownie from pan onto cutting board, using foil handles., Cut into 16 squares to serve.
answer:
'S, butter, sugar, eggs, vanilla, rice hot cereal, Baking Powder, salt, Walnuts

question:
Preheat oven to 350F/180C, , Generously grease 9 inch round cake pan lining bottom with parchment paper., , in a double boiler, melt chocolate, butter and sugar. Remove from heat and stir in brandy., , Beat the eggs lightly for 1 minute. Beat in the flour and then the chocolate mixture., , Pour into tin., , Place tin in larger pan in a roasting pan with water going 2cm/3/4in up the side of the cake plan., , Bake for 25-30 minutes until the edge of the cake is set. The centre will still be soft., , Remove cake to a cooking rack., , Turn the cake to a cooling rack. Dust with icing sugar., , Place on a plat and serve with whipped or sour cream.
answer:
bittersweet chocolate, unsalted butter, granulated sugar, orange brandy, eggs, flour, icing sugar, whipped cream