Used in 1432 recipes at an average of 1.538%.
A rich & thick custard generously spooned over oven fresh cake to Trump all others...
My go-to INW Custard combo is simply the best custard base known to man: creamy, thick, rich and delectably smooth. This trumps all custard also-rans and is packed full of flavor, and then some.
OOO Corn Bread is fast becoming my go-to cake base & provides a perfectly sweet & dense cake with very little corn notes after a steep. Most recipes containing Corn bread calls for the addition of corn, popcorn, etc to boost the corn note but it is not necessary here as I did not see out to create a traditional corn per se.
The caramel butter takes this to the next level by adding an authentic, creamy caramel boost to the custard whilst thrusting its inherent butteriness.
Give this baby at least 5 days to settle and enjoy!
A thick, layered custard slice adorned with honeycomb.
The filling is comprised of my unfailing 1-2-3 brulee stone with the brûlée knocked down ever so slightly. I have been using this base for a while now & it keeps on delivering. To me, the is a pre-eminent custard which just works magically here...Thick an d creamy oral pleasure...
I recently discovered WF Croissant and very impressed with it's brilliant performance. It manages to encapsulate the delicate croissant pasty notes perfectly and with relative ease. A touch of FA cookie provides a bit of texture to round of the pastry layer.
VT honeycomb is a remarkable revelation and allows us to mix honey based recipes with confidence. This provides a subtle honey note with a touch of texture to bring this recipe alive!
Give this baby 5 days to settle...
This is my first recipe worthy of being shared with the community =P I take so much inspiration from the great minds here and am incredibly grateful I discovered this place/hobby.
As soon as I tried VT LMT I knew it would serve as a major contribution to something wonderful someday. Part of me also wanted to find some kind of use for FA Custard Pi after going through the trouble to get it and not seeing it used in many recipes. Without spending too much time or energy on it, over a few months, I acquired various flavors for various recipes and it was now time to get down to brass tax.
FE Lemon with a touch of FA Florida Lime along with FA Custard Pi make up what can be considered the lemon curd of this recipe. FE Lemon is a tactful bakery lemon with that staying power many lack, the Florida Lime just makes it pop a tad more, I'm sure one could sub FA Lime Distilled or TFA Key Lime and get near-similar results. I just happen to prefer the way this tastes and I think youll agree.
The Custard Pi contributes to the lemon layer as well as the custard portion, with great help from FA Custard Premium. Hands down my favorite custard it is just so buttery and fits in here seamlessly with its Pi cohort.
FA Cookie and FA Apple Pie combine to emulate a rather decent tart layer, and I'm sure they both benefit from the premium buttery goodness and various cream subtleties throughout their fellow flavors.
FA Meringue for the meringue, FA Cream Whipped to prop it up with some major texture, INW Creme Brulee to add some layer separation, and VT Lemon Meringue Tart brings it all together with notes/hints of everything.
A decadent, rich and creamy Creme Brulee married with a sweet & fragrant apple pie filling.
This was inspired by the delicious apple combo used in Dunked Apples by @silky, which is, by far, the best apple combo for use in swweet, bakery and tobacco style recipes.
The bruleee base is sompliments of my, well used, 1-2-3 brulee stone which encapsulates a Creme Brulee perfectly in every sense. I have been using this base for a very long time and tend to never bore of it. I occasionally have it ‘straight’, without any additional flavouring, to remind me of its magnificence! Simply put, it is decadent vanilla custard crowned with caramlised sugar.
FA Fuji is the undisputed king of apples and here, it does all the heavy lifting on the apple front. Sweet, crispy and uber realistic, FA Fuji précis a Fuji apple uncannily. The INW apple brings a sweet apple juice type vibe to the party and boosts the Fuji’s sweetness to create a stunning apple combo.
FLV apple filling is a McDonalds apple pie in a bottle and serves its purpose very accurately. It provides a bakery cinnamon flavour with a wonderfully rich, baked apple sweetness. Do not venture any higher here as the cinnamon will dominate but not as aggressively as FLV Rich Cinnamon. Used sparingly, this will add a new dimension to your bakeries and perhaps tobacco?
Gives this baby 5 days or so to settle in.
A warm, satured mango and peach catalan cream. Perfect rainy day vape.
I used a combo of Cap sweet mango and jf honey peach for the main profile. The combination of the juicy sunripened mango and the syrupy sweet honey peach creates a rich stone fruit layer.
For the custard base i wanted a rich and deep brulee-base (inw brulee and fa catalan creme) but with timid eggy tones courteousy of the Cap custard. Stole light carmalised sugar tones from the tfa caramel original and the soft, warm vanilla tones from the inw shisha vanilla.
I needed a light touch of sweetener to carry the profile.
I am half way through the bottle off the shake... I recon a moddest 3 day steep will help tame the mango and peach and allow It to settle in a bit
A delectable, rich and creamy creme brulee infused with fresh mango.
The 3-2-1 Creme Brulee has been my creamy custard stone for over a year now and it keeps on surprising me with its magnitude of uses. Here, I paired it with the 'in vogue' Mango by FE. This is nothing revolutionary, just the coming together of 2 things of beauty...
FE Mango continues to impress & I keep finding new uses for it. Here, it sits perfectly atop a luscious brulee, which allows it to shine by enhancing the inherent fruity creaminess of the mango. Feel free to drop the Creme Brulee to 1% for a less pronounced brulee
This is good to ago after 3 days, best after 6.
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.
Graham Crackers and Custard are a match made in heaven. There are countless versions of this dynamic duo, but this one is mine. I'm very happy with how this turned out, and after many, MANY versions, this is the one I keep coming back to. We've got rich vanilla custard with cinnamon and subtle notes of caramelized brown sugar and honey. Then come in the crunchy cookie graham crackers. Thick and dense, these two partners make one hell of a team. The profile is simple for the most part, but I had a blast working in different concentrates to really fill this vape out into something I'm quite proud of. Most of these flavors you will find carry a dark sweetness that I am very fond of, and I think it helps fit the theme nicely.
I really like bending bakeries. I could never seem to get graham cracker right, though. I tried so many graham cracker combinations and they all fell short. I could never get that crunch that I wanted. I needed that texture. So I decided to invite FA Cookie to the party. This is a beast of a concentrate when you want that AP heavy crunch. It's kind of dry, but we are dropping those Graham Crackers into custard, right?
FA Cookie is a crunchy bakery 'cookie’ base that works very well to build our graham cracker off of. It's definitely AP heavy, and works well as a jump-off point because of its graininess and neutrality. It's dark, and mildly sweet, kind of like my Irish mother.
That's our foundation, folks. Let's start building that bad Larry up. I used two graham crackers in conjunction to the FA Cookie, both serving very different purposes. CAP Graham Cracker brings the cinnamon, and FW Graham Cracker brings some more crunch, with a touch honey.
CAP Graham Cracker has a decently strong bakery cinnamon sweetness, some people find it off-putting, but I personally love it once it settles down a bit. You are going to get some butter, and a slight graininess from this concentrate which is helpful to build on that cookie base. This thang tastes pretty authentic to me, almost like they were homemade and baked. These graham crackers came out of the oven, not out of a box. This concentrate needs help in the crunch department, and that's why we are also using FA Cookie and FW Graham Cracker.
FW Graham Cracker is hands down my favorite GC. If I had to only pick one, this is it. You ever had Honey Maid Graham Crackers? You know, the ones that come in sheets and you have to break apart? These are them. Definitely sweet, definitely cookie-like, and it packs that punchy crunchy. It also brings some honey, which is awesome in combination with CAP's offering. These 3 bakeries working together create our graham cracker cookie. It's tasty, and in my opinion a very clear representation of a solid graham cracker to crumble up into our custard.
Custard is so bomb. They are easily my favorite profile and I absolutely love tinkering with new ways to elevate them. This custard base seems pretty standard, but each ingredient was chosen very deliberately to help bolster our graham cracker. Let's start with the custard base, no surprise here, CAP Vanilla Custard.
CAP Vanilla Custard is universally accepted as a solid canvas to paint upon when it comes to developing a custard recipe, and there is no exception here. It's eggy. It's rich and buttery. It's thick, creamy and sweet. I didn't want to bring it too high, because that depth and intrigue was going to come from our cream and vanilla addition. I like taking a custard and accentuating it with the proper cream, and the proper vanilla. It just works.
DIYFS Holy Vanilla found it's home here because I decided I wanted to keep things dark. It's a superb vanilla. Malty and creamy with a tad of spice that leans towards extract. Crack them beans, baby. The rich vanilla sinks into the custard and thickens it up, all while bringing a maltiness that plays off not only the custard base, but the graham cracker. It helps bring dimension and clarity to the graham cracker which helps deliver a more accurate end product. Nothing too out of the box with this one, it just fits.
INW Creme Brulee is what sets this custard apart for me. I mean honestly, this is just another custard, but it has this delectable brown sugar note accompanied by creamy vanilla. It's not quite burnt but more of a bubbly caramelization of sugar. It again, not only brings depth to our custard, but our graham cracker as well. Brown sugar and custard? Sign me up. Sticky brown sugar graham crackers in a delicious vanilla custard? Put me in coach.
And there you have it. Crunchy, crumbly graham crackers and a robust vanilla custard sure to satisfy you bakery heads like me. Hope you enjoy.