Used in 6975 recipes at an average of 3.012%.
Strawberries and cream???? Yea I think so and very good I would say! Y'all let me know what y'all think.
Steep for 5 days to a week at least.
One of the best vanilla custards I have ever had. Seriously delicious and smooth at 6 weeks.
Credit: Kevin Reed
Steep: 4-6 weeks but the longer the better!
So i've shipped this over from my ELR account.
"A custard cream is a type of biscuit popular in the British Isles. Its structure is that of a sandwich, with a creamy, custard-flavoured centre between two flat biscuit layers. Traditionally, the filling was buttercream (which is still used in home-made recipes) but nowadays cheaper fats have replaced butter in mass-produced biscuits. The filling tastes of vanilla and as such is more akin to the taste of custard made with custard powder than egg custard. It is believed that the custard cream biscuit originated in 1908. They usually have an elaborate baroque design stamped onto them, originating in the Victorian era and representing ferns.
Some British and Irish supermarkets produce own brand versions, with variations including lemon, orange, chocolate, strawberry, coffee and coconut flavours. In a 2007 poll of 7,000 Britons, 9 out of 10 voted custard creams to be their favourite biscuit. In 2009 it was ranked the eighth most popular biscuit in the UK to dunk into tea." - wikipedia.
So here you go, my take on it. See below for a few notes.
Marshmallow - don't sub for Cap Marshmallow, it's not the same what so ever.
Graham Cracker - it was originally the dark one but have swapped for the clear due to the safety concerns and the limited availability of the original dark one.
Sucralose - I use the standard Capella sucralose, if you use Capella Super Sweet, use half of what my recipe states so 0.5% opposed to 1%.
Starts tasting really good after 3 days or more. I always do a warm bath with the bottle straight after mixing, and shake until there is so much air that it is cloudy. If you can leave to steep for 1 week or more then it just gets better.
Custard Cream (The Biscuit) by Matthew Murray (Open/Sauce) is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
After months of just learning from others, I think I'm ready to release a recipe. It's something different that I haven't come across and encompasses the feeling of fall.
The Cheesecake base here is taken directly from ENYAWREKLAW's "The Real" recipe because he nailed that, so why reinvent? So that's where the NY Cheesecake, and Sweet Cream come in along with the Super Sweet (If using TFA Sweetener double the amount).
Mixed in this base I layered in the Pumpkin Spice and Cinnamon Danish Swirl. The Cinnamon adds just a dash of extra spice to help that Pumpkin Spice come out ever so slightly. I did not want to overpower the Cheesecake.
The Milk Chocolate and Graham Cracker Clear are used to replicate a somewhat chocolate cookie crumb layer underneath that Cheesecake and works really well.
To top it off, the Cream Whipped, just a touch.
Mixed at 70/30.
Mixed at 75VG/25P
The problem with retail pumpkin pie eliquids I experience is that they are either too spicy or have some weird 'rubber tire' back note. I feel this pie is just so balanced with these particular flavors. It tastes like a home cooked pumpkin pie
CAP Pumpkin Pie:
Used at 1% due to its potent spices. Anything higher and I'm gagging. Nice tasting crust, allspice and creaminess
Used at 2% because it's a thicker 'pumpkin' with spices....but the spices are not too powerful that they take over the recipe. I used both brands because they both offer something different which is needed for this recipe.
Why the low percentage on this? And why its inclusion? All I wanted from this is the nutmeg note. This flavor is pretty potent, so to balance it with the other flavors, only 0.3% was required
TFA Vanilla Swirl & Strawberry Ripe:
Both of these flavors tone down the strong allspice a smidgen and add creaminess and depth to the filling. Without them you get a spice pie with a little pumpkin.
Even though there are spices going on with the above ingredients, the one ingredient lacking is of course, cinnamon. We only need a little here. And at 1%, CDS not only helps flavor the pie filling...it also gives a "baked" crust flavor to the Graham cracker.
LA Cream Cheese Icing/CAP NY Cheesecake:
Both of these flavors pair so well and really make the pumpkins take on a pumpkin 'pie filling' taste.
FW Graham Cracker
Perfect graham cracker crust
Round it out with sweetener and you've got your very own Punkin Chunkin Cheesecake Pie!!
I vaped this fresh, but with steeping(3-7 days), the pie filling becomes more like a pumpkin filling and less spicy.
Do not take it upon yourself to copy and publish this recipe over to ELR. THIS ACTION IS STRICTLY FORBIDDEN.
Respect mixers, they are not your ticket to success...They are your friends.
Caramel Drizzled Pumpkin Spiced Cannoli
Great after a week or more steep. Pumpkin spice is very subtle in this mix, if you love spices double the pumpkin spice.
Biscuit/Crunch Cereal/Joy - adds the crunchy shell.
Vanilla Custard/cheesecake - make up the rich filling.
Caramel Candy - adds a light syrupy drizzle and sweetness.
Pumpkin Spice/Cinnamon Ceylon - adds a touch of fall spices sprinkled on top.
Oh, that smooth caramel skin... Let's put that in a bottle, yeah? I took the cream base for "Ginger Sauce" and augmented it a bit to make a caramel cream that is sure to knock at that sweet tooth. FA Caramel and FA Catalan Cream were made for each other, and a quick sniff of the two is plenty enough to tell anyone that. I took out the CAP Graham Cracker v1 and CAP Vanilla Custard v1 out of "Ginger Sauce" and kept the cream base for this recipe. It's fairly straightforward. I hope you enjoy it.
"Crush" it out of Camden Yards with the Deputy! Orange, tangerine, and creamy goodness. I took the cream base for "Ginger Sauce" and augmented it a bit to make a delightful orange and cream. Despite a large amount of citrus, it's not harsh at all. CAP Sweet Tangering and FW Orange come together to make a beautiful orange/tangerine combo that is not overly sweet or harsh. The CAP Sweet Tangerine sweetens the harshness that you usually find in orange flavors, and the FW Orange balances out that sweetness with tart citrus goodness. The addition of FA Marshmallow help to add a little mouth feel and to smooth out the cirus combo a bit more. TFA Vanilla Cupcake is added to add a hint of a bakery note that nigh undetectable. It works with the creams extremely well in this small percentage to make the vanilla pop just a little bit. The cream base itself is derived directly from my "Ginger Sauce" recipe. I simply took out the CAP Vanilla Custard v1 and the CAP Graham Cracker v1, and voila! I hope you enjoy this recipe as much as I have. I searched for years for a good orange and cream juice, and I was never truly satisfied. This is that orange and cream for me. As a side note, this is not intended to be a dreamsicle.