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.

[EX Q]: Preheat oven to 350 degrees. If your oven tends to be hotter than most, preheat to 325 degrees., Mix nuts and Crispix together on a baking sheet and set aside., In a medium-sized sauce pan, over medium-high heat, melt butter. Stir in brown sugar and syrup, then let boil for 5 minutes. Don't cook it too long or it will caramelize and won't work! Remove from heat and stir in baking soda and vanilla (it should double in size and turn a lighter color)., Pour the syrup over the cereal mix and gently stir, making sure everything is well coated. Bake for 1 hour, stirring every 20 minutes., Spread out onto waxed paper to cool until it hardens. Once cool, break apart and serve.
[EX A]: Butter, Light Brown Sugar, White Corn Syrup, Baking Soda, Vanilla, Cereal

[EX Q]: In a pan, combine the water, sugar and cinnamon stick., Bring to boil, uncovered, over medium-high heat., Boil until thickened (like syrup)., To this syrup, add the eggs, stirring always, until the syrup dries up and the eggs burn a little., Then pour the milk, slowly to moisten it., When well blended, add butter., Put in serving dish and sprinkle some powdered cinnamon over.
[EX A]: eggs, sugar, water, milk, cinnamon, butter

[EX Q]: Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan., Bring to a gentle simmer over medium-high heat, then remove from the heat., Whisk the egg yolks, sugar and salt in a medium bowl., Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture., Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes., Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod., Puree until frothy, about 30 seconds; pour back into the bowl., Cover with plastic wrap and refrigerate at least 3 hours or overnight., Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions., Transfer to a resealable container and freeze until firm, about 2 hours., Photograph by Kang Kim
[EX A]:
heavy cream, milk, vanilla bean, egg yolks, sugar, kosher salt