Used in 865 recipes at an average of 0.556%.
A thick creamy Pistachio Pudding with the right amount of sweetness.
Let's get the easiest stuff out of the way. I chose EM as my sweetener because it tends to thicken custards/puddings in addition to providing sweetness.
The pistachio portion of my pudding is formed with FA Almond, INW Marzipan, and of course TFA Pistachio. I purposely did NOT use FA Marzipan, as INW's version provides a more creamy feel.
Our 'pudding' base is formed with both FLV Vanilla Pudding and INW Shisha Vanilla. The INW SV adds a slight boost to the vanilla pudding which was very useful in this recipe.
STEEP: 9 DAYS(steeping with this particular mix is a must!)
As always, please dont use free offerings of recipes for commercial gain & dont post to other websites without permission.
A Simple Chocolate Doughnut Enjoy!!!
Check us out on facebook.. New mixers always welcome!! https://www.facebook.com/groups/456512471380574
Check The video of this mix on youtube.. Recipe here mixed Live -----> https://www.youtube.com/watch?v=oUcumVjeay4&t=112s
This is what happens after a handful of solo flavour testing while looking for a new and fresh profile. It is not really refined or sophisticated but it is genuine, fresh and highly addictive. As a bonus, you should be able to shake and vape - like a good fresh orange juice.
As mentioned in the beginning, I didn't try to refine this a lot. While solo testing the above flavours I thought that they could be a nice match due to the contrast/complimentary nature of the notes. I did 1-2 takes and without even waiting for the flavours to steep (ok, I waited 6 hours) I considered this recipe a keeper ...until further refined.
H M Cheesecake. Usually anything with H M in the title would create some anxiety due to it more than likely being a court summons or warrent for arrest! Thankfully this is NOT one of those occasions and truth be told,apparently Her Majisty is quite partial to this paticular cheesecake profile. I urge you all to mix this recipe as this is an absolute revelation. Perfectly balanced creams,fruits and biscuits. Fuck its delicious!!A stunningly authentic,deliciously moorish apricot&mandarin cheesecake.
I used 1 drop (CAP) Super Sweet per 10ml.
Please give me your feedback (good or bad) and I hope you all enjoy this one as much as me! Getting this recipe to exactly where I personally believe is optimal on both flavour and balance took awhile however,everyone that mixes and is as passionate about creating profiles as much as I am will no EXACTLY what I’m talking about when that little tingle in your under garments occurs when you hit the “motherload” and get those percentages right where they should be. 😃 👍🏻
P.S I use an ultra sonic on all of my mixes and generally on desert profile with thicker creams etc i will do 3 stages:
1.) 1hr @ 40 degrees-shake and leave to cool.
2.) 45mins @ 38 degrees-shake&cool
3.) 30mins @ 35 degrees-shake,cool then vape.
This works best for me and really breaks all the creams in and smooths everything out. Ultimately,shaving around 5 days natural steep off which is great when your inpatient fuck like me!!! Enjoy 💙
This was just a winging it type of thing. I got the New York Cheesecake a while back, but never used it. I figured I’d try to do something with it. INW Marzipan is pretty tasty, so in it went. Meringue just because. And Dark for Pipe because it’s got some of those dark fruit notes that goes really well with the Marzipan in my opinion. So this isn’t really supposed to be anything. I wasn’t shooting for a cherry cheesecake pipe or something weird like that. Just picked some flavors that I thought would work well together.
After some great feedback from fellow mixers I figured I will post/release for your enjoyment. Basic cherry vanilla tobacco that utilizes just a few concentrates to create a nice bold cherry vanilla tobacco. Tpa cherry extract is one the best cherries imo in this situation coupled with the already slight cherry note from inw marzipan finished with just straight bold vanilla which is needed to cut through flv tatanka to make it shine... Enjoy
So let's pick a base Custard to work with. That will likely get us on the right track to tackling those focal points. Lots to choose from, but I usually stick to one of these 2 because I've had the most success with them. Inawera Custard or Capella Vanilla Custard. Inawera Custard is lighter. Lighter on the vanilla and egg, and not quite as thick. Almost like the custard in a creme brulee or a flan. Still very delicious but I wanted a very thick, eggy and buttery type of cream base. Capella's Vanilla Custard fits that bill. I usually use this around 4-6%. This time I let it settle in right at 5%. Lately I've been applying a simple formula to starting off my custards. I pick a base, then add a support vanilla, a support cream, and some kind of bakery texture like a cookie/biscuit/graham cracker.
Let's look at our vanilla options. My go-to vanilla’s are usually DIYFS Holy Vanilla or INW Vanilla Shisha. Holy Vanilla is a lot like vanilla extract, a dark and bold flavor that is reminiscent of true cracked vanilla beans. It can get pretty creamy at higher %s which is what I wanted, but sometimes I feel because it's so distinctive it can be rather distracting. Although I love this flavor, I decided on using something with a little more body and creaminess. Something that would blend into the custard, brighten it up, but also to make it thicker. Vanilla Shisha does just that. It has a very bright vanilla taste very reminiscent of what you might expect from vanilla soft serve ice cream. Simple and straightforward, this was going to fit the profile I was looking for.
So we've got a custard base, a support vanilla, and now it's time for a support cream. This is often where I have the most trouble. I love cream. It’s so hard for me to pick one because of the subtleties each one offers. Some of the usual contenders I go for are FLV Cream, TFA Bavarian Cream, FA Fresh Cream or TFA Sweet Cream. But because the recipe I was looking to create called for a maltiness I decided to look outside the box. FA Vienna Cream is super rich and silky smooth after a 2 week steep. It's a velvety, vanilla sweet cream not unlike freshly whipped cream, and I remembered using it in a few milkshake recipes to add intrigue and a perceived maltiness. I gave it a go and it ended up working beautifully.
Now we’ve got our Custard base movin’ and groovin’. Custard+Support Vanilla+Support Cream. Next up is that bakery texture. Usually I play with things like JF/INW Biscuit, FW/CAP Graham Cracker or even CAP Sugar Cookie. This helps the body and builds some contrast within our recipe. Those grainy cookie/bakery notes really help flesh out our vape and usually seamlessly blend in with our creams. Building blocks, my dudes. Because of what the profile called for, maltiness, I started taking a look at another bakery. TFA Cheesecake (Graham Crust) is something I've used in milkshakes for that grainy malty flavor and I figured it would also bring those same notes to a custard recipe. It also lends creaminess and is truly an awesome blending tool when it comes to cream recipes. 2% is all we need to help boost that creamy maltiness alongside our other flavors. It also brings that graham cookie texture to the body of the vape.
Custard+Support Vanilla+Support Cream+Bakery. Done and done.
Let's look at some accents to step this up to the next level. If I'm making a malty custard, I want it MALTY.The right accents can be game changers. Little touches of things can really define your mix, and round them out. TFA Malted Milk can be used around 1-1.5% but I'm just not a fan of it. It can become overpowering in my opinion and has a few off notes that I don't care for. There are better options. One of the most popular ways to achieve perceived maltiness is nuts. That's why I, and many others, use FW Hazelnut between 0.5-1%. I like it right around 0.75% and this adds a pleasant malty creaminess that really elevates our vape. It's rich and it's sweet and it helps our other creams drive home that malted flavor. Lastly, we use a final accent to boost maltiness, creaminess and sweetness. INW Marzipan is an almond paste that helps boost our vanilla and our cream. It's slightly nutty, adds a touch of crunch, it's milky and it's buttery. (as mentioned, this flavor can carry a cherry note to some palettes). All of these things are beneficial to our final product. These concentrates nestle in together to create, in my opinion, a well thought out mix. And that's it!
This is my tribute to Inawera.Also,this is an effort to combine concentrates that are not so popular among mixers,but still they are worth having them.Sweet king is a nutty cake aroma and cherries in liquer is exactly what it says and if you keep the % low,you don't get any off notes.enjoy and experiment!