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.

Q: 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.

A: brown sugar, pumpkin pie spice, cayenne pepper, vanilla, orange juice, egg whites, pumpkin puree, milk, whipped cream
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Q: Preheat oven to 325F Line a 13x9 inch baking pan with foil., Brush foil with 1 tablespoon melted butter; set aside., In a large bowl, combine remaining melted butter and cocoa powder., Using an electric mixer set on medium speed, beat sugar, eggs and vanilla into the cocoa mixture until well combined., Stir flour and salt into cocoa mixture until thoroughly combined., Spread mixture into prepared pan., Bake brownies until a toothpick inserted in center comes out almost clean, 35-40 minutes., Transfer the pan to a wire rack to cool completely., Lift uncut bars from pan using foil and place on a flat work surface., Using the tree-shaped cookie cutter, cut out tree shapes, inverting the cutter every other time to minimize waste., Place melted chocolate into a reseable plastic bag; snip off 1 corner., Pipe melted chocolate in a zigzag design on top of trees; top with christmas sprinkles.

A: butter, butter, cocoa, sugar, eggs, vanilla, flour, salt, chocolate chips, sprinkles
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Q: Fill a large pitcher with the water., In a large measuring cup, stir together the lemon juice and sugar until the sugar is dissolved. If you like, heat the lemon juice/sugar mixture for a minute or so in the microwave, or in a saucepan, to speed up the dissolving. Pour the lemon juice/sugar mixture into the pitcher of water and stir. Taste for sweetness. We like our lemonade on the sweet side, so we sometimes add a bit more sugar. Chill., For one serving, fill a 12-ounce glass with 3 or 4 or 5 or 6 (or however many you like) big basil leaves and a slice of lemon. Muddle until fragrant. Fill glass with ice cubes. Add lemonade. Crush a few more small basil leaves in your fingers, and float the fragrant leaves on top. Sip., To save some time, make a big pitcher of basil lemonade. Muddle a few handfuls of basil leaves, a few slices of lemon, and the turbinado sugar in a large pitcher. Add the water and lemon juice. Stir until sugar is dissolved. Taste for sweetness. Chill., Alternatively, make a simple syrup by heating 1 1/2 cups of the sugar and 1 1/2 cups of the water, and let cool. In the pitcher, muddle the basil and lemon slices. Add the lemon juice, remaining water, and simple syrup. Chill. Serve on the rocks, and top with a few crushed basil leaves.

A:
water, lemon juice, turbinado sugar, lemon, fresh basil
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