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.
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Question: Preheat an oven to 350 degrees F (175 degrees C). Place 6 custard cups in a 9x13-inch baking dish. Bring a kettle of water to the boil., Combine the brown sugar, pumpkin pie spice, cayenne pepper, vanilla extract, orange juice, and lightly beaten egg whites in a mixing bowl. Stir in the pumpkin and evaporated milk until well blended., Carefully ladle the custard into each cup, dividing the mixture evenly. Pour boiling water around the cups to a depth of at least 1 inch. Bake the custards in the preheated oven until a knife inserted into the center of the custard comes out clean, about 45 minutes., Carefully remove the pan from the oven; allow to cool. Remove the custard cups from the water bath and cool completely on a wire rack. Refrigerate before serving. Serve garnished with a tablespoon of real whipped cream, if desired.

Answer: brown sugar, pumpkin pie spice, cayenne pepper, vanilla, orange juice, egg whites, pumpkin puree, milk, whipped cream

Question: Place 4.5 lbs bone-in ribs in a large shallow dish or jelly-roll pan., Make the rub: In a small bowl, combine the minced garlic, 6 teaspoons (2 tbps) olive oil, salt, pepper and Worcestershire. Rub into the ribs evenly. Cover with plastic wrap, and marinate in the refrigerator for at least 3 hours or overnight., Meanwhile, make the glaze: Heat the remaining 1 tsp olive oil in a heavy-bottomed 1-quart saucepan over low heat. Add the onion, and cook until golden brown, stirring occasionally, 2 to 3 minutes. Add minced ginger, and cook for 30 seconds. Pour in vinegar, increase heat to medium, and cook for 1 minute. Add the water, ketchup, mustard and hot sauce; cook until reduced to 1/2 cup, 3 to 4 minutes. Remove from heat, and let cool. (Glaze can be made a day ahead and refrigerated in an airtight container.), Heat grill to medium-high, following manufacturers instructions for indirect cooking. Place ribs on grill, cover, and cook until evenly browned, turning every 15 minutes, for 50 minutes to 1 hour. Brush both sides of ribs with the glaze, and place, rounded side up, on grill. Cover, and cook until glaze is set, 10 to 15 minutes more.

Answer: Spareribs, Garlic, Olive Oil, Salt, Black Pepper, Worcestershire Sauce, Onions, Vinegar, Ginger, Tap Water, Ketchup, Dijon Mustard, Tabasco Sauce

Question: Mix well by hand., Mold into 6 or 8 croquettes., Roll in egg whites combined with condensed milk., Roll in flour, then repeat process second time., Set aside in refrigerator until croquettes get firm., Drop one croquette at a time in hot oil in skillet. Roll over until brown, a process that should take less than a minute., Drain on paper towels.

Answer:
ground sharp Cheddar cheese, egg whites, onion juice, dry mustard, cayenne pepper, condensed milk, flour