Used in 619 recipes at an average of 1.042%.
What does Opulence feel like?
Now you can taste it!
This is "Opulence" !
She's Deep, Rich, Full, Elegant & Opulent!
She is beautiful.
This is a carefully balanced blend of flavours that will have you at hello! It feels like a warm familiar hug.
This recipe is for the discerning and those who appreciate the finest things in life.
This is a smooth balanced symphony of richness carried within a lovely fully aged bourbon enriched custard.
There is finely crafted and contrasted tones from dark honey, a hint of caramelized pear, the finest aged bourbon and more, all developed to work in a thick rich body of delectable dark golden custard.
Spoil your self with "Opulence" today!
*The custard is based around Fresh03's revolutionary stone
of LB Ice-cream & FLV Vanilla Pudding. I tried other ways to create a full bodied custard to support this recipe and they simply fell short.
Steep Time 2-3 weeks +
(like a fine Bourbon this gets smoother & better with time)
Banana Version: Add 4% Molinberry Banana & 2% Wonder Flavors Banana Puree
I hope you enjoy this just as much as I enjoyed creating this recipe, but let me know what you thought in the comments below.
Seriously if you like a solid recipe that works give it a go!
Cheers for reading this far, now go and get mixing!
"Together, Let's Discover!!!"
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So a friend of mine got some house liquid at a local vape shop and offered me a puff. I was very very skeptical as most commercial liquids are garbage let alone house juices. But to my surprise it was freaking delicious and I decided right then and there to try to clone it. Well, as many of you know cloning is really freaking hard to do. This mix, however is close enough and scratches that itch I had. Amber was my first and hopefully with this mix, she will be your last.
I revamped this recipe with Flavor Creative Custard Premuim, waiting on the steep to taste the results! I also lowered the maple, because this rich custard is so sweet.
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 of the food recipe 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 the bread crumbs in the filling.
The filling is sweetened by FA Maple syrup. 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 MIXINVIXENS, and the rest of the DIY community.
This is a nice sweet Carmel peanut butter tobacco vape.
Ry4 Double with FLV Cured makes a nice tobacco flavor with hints of Carmel.
TFA peanut butter is my Favorite works well here and the Maple syrup enhances the sweetness. ( you can sub DX PB).
Cereal 27 adds a nice Grittiness to it which I love.
The Vanilla Swirl lightens the notes to make the flavors work so well together. Allow about 3 days of a steep. Mixed at 60/40 as this is my go to. Mix how you like.
This is a collaborative creation by DEVELOPED: NaChef, AlfredPudding, Max Savage, Graham, folkart, and ID10-T .
This recipe is our version of Banana Bread French Toast. Fresh baked banana bread, dredged, fried, and topped with cinnamon and maple syrup. Full Development Notes on DEVELOPED Ep. 16 https://youtu.be/qiJbgEzQl8U
Our weekly episodes will be released at 6:00pm EST every Tuesday, and catch our live shows every Thursday at 6pm EST https://www.youtube.com/c/developedDIY
Some credits goes to mlNikon for the inspiration and Humanpuck as we have discussed flavors (he's making his own version - http://alltheflavors.com/recipes/145179)
The idea here I got from mlNikon when she once mentioned a croissant with jam she had made (https://alltheflavors.com/recipes/95371#raspberry_jam_and_croissant_by_mlnikon).
I decided, that since I love jam and since I love croissants - why not make one too!
The choice of the jam was tricky, as I'm generally pretty tired of strawberry and raspberry this and that. I wanted something dark and deep.
So my obvious choice was blackberry, blackcurrant and boysenberry.
FA blackcurrant as it is potent like hell, so I keep it low and let VT Boysenberry do a little legwork.
In an attempt to make the "jam" a little more... jammy? I have set my heart in FA Maple Syrup. I feel it adds a little texture.
The FA Apple Pie has only one job and that is to bring a little crust to the croissants butter goodness.
CAP Graham Cracker is there for a little texture.
I have worked on French Toast for what seems like ever. It was always missing something. Once I finally got the Bread aspect, the Syrup and Butter just right I realized it was missing that Browned Egg portion on the outside of the bread. With a little help I settled on using INW Custard for the Eggy part. That was it... the Custard was exactly what it was missing. At this % it isn't overpowering but stands out enough from the other flavors that you actually get the Browned Egg coating of actual french toast. The Bread is made using the RF French Toast and WF Cinnamon Pastry, INW Custard is the Egg coating and OOO French Toast at this % gives the Browned egg and edges to the bread, the Butter Base is of course the Butter and the Maple Syrup perfected came from a lovely mixer whom I can not remember their name that posted a maple syrup that used Caramel, Butterscotch, Golden Syrup and FA Maple I just adjusted it to my liking for this mix. ( If this is your Maple invention please Leave a Comment so you can get credit for the delicious Mapley mix)
I'm a maple fanatic but I actually never had a maple bar! This is a take on what I imagine and I would enjoy for it to taste like.
More notes to come 02/16/2019.
FA Maple/VT Golden Syrup/TPA Brown Sugar is my actual maple syrup stone. Like I said, I'm a maple fanatic. I'll post a whole explanation on my maple stone in another recipe, but don't be intimidated by the amount of FA Maple Syrup, with the other flavorings, it is very juicy and not fry at all.
And there you have it! My maple bar standing tall all by its lonesome!
Enjoy, be queer & vape on!