Used in 1809 recipes at an average of 1.818%.
While you read this, please keep in mind I have been mixing about a month now, but I study relentlessly, ask lots of questions on several forums, and watch YouTube daily.
So when I initially saw the Mixinvixens photo challenge, I thought it was a treacle tart, and never having actually eaten one, I went online to look at the ingredients. The ingredients are a basic pastry pie crust, eggs, bread crumbs, golden syrup, lemon juice/zest, molasses, and a Devon cream dollop. Being extremely new to mixing, I had to individually research each flavor and how to use them. I had to order flavors, and they literally arrived on Saturday, and the recipe was due on Sunday. So this was a daunting task for a noob. I even had to ask @lumentum to help me check my percentages, which he kindly did without trying to change my recipe; I wanted this to be all my creation.
Both the crust and bread crumbs in the filling were made using acetyl pyrazine, IN Biscuit & FA Cookie. I was looking for a good texture, and the yeasty properties of bread crumb in the filling.
I needed a custard with minimal vanilla and a strong egg note for the filling. I was also up against steep times, so I chose to use INW Custard & gave MB Custard a shot. (I haven't ordered the premium custard yet but I intend to!) I will not truly know how to adjust those or possibly remove one, for at least a week from now, possibly 2 weeks.
The filling is sweetened by FA Maple syrup, and I may give golden syrup a try when it arrives. WF Molasses is darn good, and not as overpowering as I thought it might be. The maple turned out to be a bigger concern, but I was able to balance them out, and the result was a recipe that doesn't need sweetener.
The choice of lemon was easy, FE Lemon has staying power and the strength to cut through all this richness.
I like VT Devon cream, and at such a low %, any possible chocolate notes from it were buried in this recipe. I tried CC Devon Cream, and it just wasn't what I wanted for my dollop.
So there you have it. This was a fun. I look forward to the feedback and learning more from the knowledgeable ladies that make up the MIXENVIXENS, and the rest of the DIY community.
A Simple Lemon Custard Enjoy!!! Give at the least 1 week steep. I prefer 2 weeks on this one!!
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Check The video of this mix on youtube.. Recipe here mixed Live -----> https://www.youtube.com/watch?v=ivbkYNYnpUA
My V8 a year after trying Primative's Buttermilk Pie. While this is not an exact clone, to achieve a similar robust dessert vape requires a heavy hand and more than a few ingredients.
To start, I wanted a dense chess pie... and I like mine sweet. The Vanilla Custard with Sweet Cream are at the root of that, complimented by both Inw Creme Brûlée and FA Custard (Inw didn't give me enough of the caramelized top hence the brown sugar & vanilla).
You can do with less frosting (but it levels the mix nicely) or without the Super Sweet but at 0.75% & 0.5% why... this is a zero calorie extravagance.
The Rich Cinnamon, at just one drop per 30 m, is a must... two is fine, don't cry., it won't destroy things.
Another must is the 3:1 Whipped Cream & Golden Butter which are the buttermilk of the recipe.. This key combination was uncovered in 2016 at least.
For the crust I opted for a simple 2:1 which does this recipe justice.
Give it a taste before you dial it down, go back to the original and think, If you were to bake a chess pie, what would you want.
VT Lemon Meringue Tart is a lemon tart with a crispy biscuit pie base.
It is pretty nice on it's own but had a bit too much biscuit for the profile I was going for.
The lemonade cookie is not a strong flavor but I feel it is useful for acting as bridge between the base and the middle flapper pie.
The middle body is CAP lemon meringue pie, I added FE lemon as it does not fade and provides the tangy kick I was looking for. VT sour lemon gives the sweetness and extra tang to the lemon.
You should get full lemon meringue on the inhale and the lighter biscuit at the end of the exhale.
Vaped using 0.18ohms at 55 watts single coil rda.
Lemon creamy goodness with hints of blueberry.
I wanted to create this as the picture depicts. A creamy desert. Lemon ice cream like but not custard. I invisioned milk and heavy whipping cream based home made lemon ice cream with a little blueberry drizzle. To me the blueberry would only be a slight taste because it’s only a slight drizzle and mostly a semi sweet heavy whipped lemon ice cream base. I used black currant to keep the blueberries bright and the combination of blueberry extra and blueberry wild is a light blueberry combination that isn’t too much on the candy side I added a LA Lemonade because it’s a candy lemon flavor. I used tfa custard because it isn’t as vanilla heavy or as eggy as the other options. I enhanced it with cheesecake graham crust for texture and FA Custard for the Creamy lemon zest notes I added Vanilla Gelato because it has a real good ice cream type cream notes. A touch of yogurt brings a thickness to the ice cream without adding egg notes that heavy custard would bring. I have no idea what brought a buttery note to the table but there is definitely a buttermilk flavor in this mix.
Sweeten to taste. I personally think it would be good anywhere between 0.50% to 1.0% depending on your sweet tooth. (I used 0.5% FW sweetener)
IMPORTANT NOTICE: Raspberry INW is Raspberry 'Malina' Inawera, not Raspberry Wera Garden!
Biscuit INW, Cheesecake (Graham Crust) TPA, Cookie FA and Butter FA create a buttery and crumbly tart base. A little Almond FA is added to round the crunchiness of Cookie FA.
Raspberry (Sweet) TPA is the main raspberry here, with a touch of Berryl FA and Raspberry (Malina) INW added to make it a little more realistic, tart and sweet.
Custard FA is one of the best creams to add in most fruity vapes, because the lemony notes blend great with sour/tart fruits. Custard Premium FA is added to enhance the buttery feel a little more, and Mississipi INW because it's a great bridge between raspberries and biscuits/cookies.
The Super Sweet here is kinda needed, don't omit it if possible.
Needs some days of steep, for the butter to calm down.