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DIY E-Liquid Recipe

This recipe is a Work In Progress.

It might be amazing, but it's creator doesn't think it's finished yet.

Ok so this was my first foray into the realm of Custard. I decided I wanted to make a Clafoutis, which is basically a dessert with cherries and custard with a bit of a crust to it.

Everyone knows cherries are a bit of a bear, so I didn't want to bite that off with my first custard. I decided to go with a Pluot Clafoutis. A pluot is a plum/apricot hybrid. VT Blood Plum/FA Apricot make the pluot and the liquid amber helps to add that "cooked" vibe. The shisha vanilla is what it is, a vanilla accent, the FA cookie makes a light crust. I used a OOO Powdered Sugar to add a sprinkling of powdered sugar. That last part is the custard which is the main part of this profile. I started with INW Custard, but I felt it was too weak. Not creamy enough and not enough body. I asked @alfredpudding for help and as usual, he was game. He suggested I add 3% CAP NY CC, which @ediblemalfunction uses in his Custard. This was the missing piece, I'm really enjoying this right now.

% Vendor Flavor
(FA) Armenia (apricot)
(VT) Blood Plum
(FA) Cookie
(INW) Custard
(FA) Liquid Amber
(CAP) New York Cheesecake
(OOO) Powdered Sugar
(INW) Shisha Vanilla
Total flavoring: 10.75% Steep Days: 3 (SNV) Best VG: 0% Temperature: 0
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User: ID10-T Score: 5 Entered: 12 days ago
As far as I can tell, this is a nearly flawless recipe. I have no idea what a cooked pluot would taste like, as I’ve only ever eaten them fresh, but now I can imagine that I do. The Liquid Amber really does give the stone fruit a cooked vibe. It’s interesting the way the fruits come across as situated within the custard instead of just on top of it, but the Liquid Amber isn’t getting weird with it. There’s a lovely, thick vanilla custard that is reminiscent of the only kind of clafoutis I’ve tried, a peach one, and a light crust note that works. I didn’t really get a sprinkling of powdered sugar at first, but the more of it a vaped, the more it came out. This seems like an exemplary use of most of these ingredients, especially the Blood Plum. Maybe FLV Apricot could have emphasized the cookedness of the pluot better than FA’s, but it’s really hard to say without knowing what a cooked pluot tastes like, and it’s a bangin stone fruit custard recipe just the way it is.