Flavor Profile: custard dessert vanilla
Used in 11668 recipes at an average of 3.058%.
BlameReligion on reddit (not sure if he’s on ATF- I did some lurking, it is @MrZigglesworth) sent me a little sample of Ripe Vapes’ VCT to see if I could help identify the tobacco used in the recipe. Upon opening the bottle, I thought Holy vanilla bomb, Batman. It was obviously a capital V in the name and a tiny T.
But anywho, I gave the thing a try and my first thought was TFA Turkish, but not super strong, and I got a little bit of ashy grass that made me think of FE Tobacco Absolute. As you see, I didn’t change my mind.
I eventually got busy with other projects and kind of forgot about the VCT, but then BlameReligion gave me a little nudge to see where I was at with it, so I filled up a tank and took the real stuff to work with me. It didn’t really go all that great. The Toasted Almond that I’m fairly certain is in there is just a bit too much for me. Kind of tastes like it’s CAP Toasted Almond at like 2.5%. Just a bit too funky. And I reckon they probably use CAP Vanilla Custard V2, which I don’t have and don’t really care to have. Pretty sure the French Vanilla V2 is also in there, and I’ve never had v1, but I like V2 plenty enough to not feel like I’m missing out.
So I know this isn’t a 1:1 clone of the real thing, but I don’t think I’d want a clone of it because it’s just too much Almond for me. Might be ok MTL, but my recipe here works better for the way I prefer to vape.
Absolute bare minimum steep is 5 days or else the Turkish will be just a hair too up front to taste right. Gonna like your life a lot more of you just give it at least 2 weeks though.
classic British scone smeared with a bright strawberry Jam and finished off with a light vanilla whipped cream.
Created by myself, Nevans.
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The OG Honeycomb custard!
Thick creamy custard smashed with honeycomb throughout, not one person who has tried this mix to date has given negative critisicm.
Created by myself, Nevans.
Get the one-shot now at chefs flavours.
Coffee Caramel Frappe
This is a coffee forward caramel frappe with whipped cream on top. I haven't worked with ws-23 before so was excited to try it out this week to see how it would go. Not gonna lie, I used way too much the first go around for a high watt device like the TFV8. I haven't gotten to try this yet fully steeped but my first take on it is that its got a nice balance of sweetness from the caramel, to help cut the coffee notes. The creams haven't come out fully yet due to the steep time being only a few days but its starting to show up more. I used cream fresh to lighten the dairy up so it wasn't too heavy from the ice cream and custard. The VT cafe latte is a strong flavor, so not much was needed to bring out that latte flavor. Its actually a great coffee flavor though and isnt easily overpowered by other flavors. I backed it up with HS Caramel Mocha and FW Butterscotch Ripple to turn it from a coffee frappe to a coffee caramel frappe then added the whipped cream on top because you need whipped cream on your frap. This is not like a starbucks frap thats over loaded with sugar. Its closer to something you might get at a small stand where they use real espresso in their fraps or if you made one at home. Either way, with the WS-23, its great on a hot morning with breakfast!
Try to let this one steep for 2 weeks. Longer if possible! I will post a more thorough update once I have gotten to have it steeped.
Nonnie's a Nutty Pie
So my sisters and I call my Italian grandma Nonnie, same as my mom did with her grandma and hers before her. I figured it would be fitting to name this recipe after her since well, my Nonnie is a bit nuts. This recipe is more of a whipped up creamy peanut butter pie with a thin cookie graham crust. Due to the creams, tuck it away a few weeks to "steep".
Cookie Butter (FW) 1.75% / Graham Cracker Clear (TPA) 2%:
I didn't want a generic graham cracker crust. I wanted something to compliment the peanut butter a bit more so went the cookie butter route. This cookie butter smells delicious, however its still a bit lacking so I couldn't use it outright. It needs the graham cracker to fill in a bit on the spices and crunch.
Peanut Butter (FW) 2% / Peanut Butter Cup (FW) 3.25%:
Have you ever had Justin's salted peanut butter or their peanut butter cups? Well that's what I am reminded of when I taste these. The Peanut Butter flavor has a nice roasted and lightly salted taste to it, where as the pb cup is sweet, creamy, and has a hint of milk chocolate to it. I would have used the PB Cup only but it was too sweet and needed a roasted nut to balance it out more and act as the grated flecks of peanut on top of the pie in the picture.
Italian Cream (HS) 1% / Bavarian Cream (TPA) 2% / Vanilla Custard (CAP) 2%:
So I made several versions of this using different combinations of creams. I avoided cheesecake cause I recently made a cheesecake recipe and I want to branch out and work on improving my cream skills a bit more. I have never actually used Italian Cream in any recipes of my own before so I decided since my Nonnie is Italian, it was fitting. To be honest, I have no clue why this combo of creams is working so damn well but it is. I don't get any weird off notes even with only a week and a half of steeping but I am digging it a lot.
As its steeping, I am noticing the creams are taking over the mix a lot more but they are blending nicely with the PB. At shake and vape its definitely a lot more PB than I am looking for so I am happy its mellowing out as it steeps. The crust is present but not overwhelmingly so to turn this into a full on bakery flavor. I decided to not add any whipped cream topping to this mix because when I did, it came out tasting like peanut butter lucky charms if that's even a thing. I recommend giving it at least 2 weeks to steep. To all you peanut butter fans out there, hope you enjoy!
Found this recipe over at ELR (http://e-liquid-recipes.com/recipe/102758/Strawnana%20Custard) and thought it deserved a post here..
So this was created because for the last few months I have been seriously struggling to taste my usual adv custards. Well not just my own but pretty much all vanilla profiles I have tried. I have used LA buttered popcorn and some biscuit bases with some success and that has driven me to start playing with some other angles. This time I went to the dough side adding zeppola and a couple other things to help it along. To me it’s “ok” but not amazing although his may be due to my issue. TPA vanilla custard is sort of helping with the sense blindness to Capella Vanilla Custard V1 and most French vanilla profiles.
I hope this is enjoyed and improved upon since I’m certain it can be made better or even just give some inspiration to somebody. And if you do enjoy it please let me know. Alternatively if it gives you inspiration go ahead and link me up since you may also help me once again enjoy my Custard addiction haha.
have you ever thrown to recipes together just to see what they taste like? Then spend the next two weeks, trying to figure out how to improve upon what was already a fantastic! I tried countless variations on this recipe, chasing a profile I already had. I finally came to my senses, and just combined the two recipes at a 50/50 ratio. I did come up with some pretty tasty seach recipes so I'm sure this is not the last one I will release. what the fuck is a seach you ask? well it's not really a thing, until now🤯🤯🤯