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(INW) Custard


By: Inawera (INW) - Buy Direct

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Used in 1654 recipes at an average of 1.738%.

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131 DIY E-Liquid Recipes found


My first recipe when I started DIY was an apple pie recipe. At that time I thought it was a great apple pie and I still think it's really good but I wanted to make an even better apple pie. Instead of trying to modify my original recipe I decided to start from scratch and this is the result.

The crust of this pie (FA GC/CAP Cinn Sugar/FLV Pastry Zest) I borrowed from @RinVapes Cinnamon Pear Tart (https://alltheflavors.com/recipes/134961#cinnamon_pear_tart_by_rinvapes). This is an excellent crust that would work with a lot of different pies in my opinion. I did increase the percentages since she does mix low and I think it works perfect here.

The apple custard layer (PUR Country Apple/FLV Apple Filling/INW Custard) was inspired by @mlNikon who seems to be a fan of PUR Country Apple and has used the Country Apple/Apple Filling combination in her recipes. I wanted to make this more than just an apple pie though so I added INW Custard to make an Apple Custard Pie (which is great pie if you've never had it).

Overall, I'm very happy with the way that this recipe turned out. It's not quite as custard-y as the picture would suggest but it does have a nice light vanilla eggyness and the slight buttery flavor from the custard lends itself nicely to the crust. Since I used INW Custard in this recipe you can SnV with no issues but the flavors all come together best after a 3-5 day steep which is where I prefer to vape it.

A Cherry in the Kuchen with Lewis

Kuchen means Cake in German. This recipe is for Lewis from Chef's Flavours in the UK.
This is made with all Chefs flavors except the SASAMI Crumble Cake. I. goofed on that one. Oops. 😀 Enjoy.

A light vanilla/toffee-topped custard cream.

This one is a twist on my ADV at the moment, 1-2-3 Creme Brulee, which is
1% DFS Holy Vanilla, 2% INW Custard and 3% VT Creme Brulee ( recipe link below).

One day I mistakenly used 3% VT Toffee Ice Cream instead of 3% VT Creme Brulee (similar bottles) but was pleasantly suprised with the result.

VT Toffee Ice cream has subtle toffee top notes which are complemented by the spicy vanilla notes from Holy Vanilla. 2% INW Custard works beautifully with VT Toffee Ice Cream providing buttery custard/ biscuit back notes. 0.35% FLV Sweetness rounds things out.

Even though it only has three ingredients, this recipe is unapologetically moreish.

S&V certified but gets richer as it steeps.

1-2-3 Creme Brulee
https://alltheflavors.com/recipes/129250

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The Blueberry Custard to end all blueberry custards. Or is it a Blueberry Cream? Wait, it kind of tastes like a Cheesecake, too! This mix plays tricks with your mind. I've even heard some getting waffle from it. FW Blueberry, TPA Blueberry, and FA Bilberry complete the trinity, along with INW Lemon Mix to really drive that blueberry forward.

INW Custard, INW Yes We Cheesecake, TFA Bavarian Cream, TFA Sweet Cream, TFA Marshmallow and DIYFS Holy Vanilla all combine to give a well rounded creamy as hell custardpiecakewaffle.

My take on a nice well rounded Corn bread pudding remix. Steep 5 days. I didn’t add much Custard and my go to Custard is Inw. To much steep time with capellas and I get buttery off notes from Tfa., The add of The Ripple enhance that maple Syrup to make a delicious counterpart.

WF Butter Pecan Pie is yummy, but its name drove me nuts and I had to try to "fix" it. It just tastes like butter pecan ice cream minus all of the ice cream. Or, something that could pass for the top part of the pie, with all the baked pecans, cooked sugar sweetness, and extra butter. But where's the eggy goopy inside? Why does it have "pie" in the name when I'm not getting even a hint of crust. FA Apple Pie takes some time to come out but I'm only getting the hint of pie crust I wanted from it at 1%, no apple or other fruit, no apple pie spice. INW Custard fills it out wonderfully. Three other versions didn't work the way I wanted them to. FA Custard Premium 2% was enough to take over and turn it into a custard recipe. Lovely, but off-topic. Not a pie. CAP Vanilla Custard 2% fit the pie profile and tasted good but that unmistakable Capella vanilla stuck out, calling too much attention to itself in an annoying way. The INW Creme Brulee 2% that someone suggested gave it a nice sweetness but wasn't custardy enough for a pie filling and tasted a little burnt.

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Butterscotch heavy top notes over a hazelnut infused pudding. what's not to like?

Creamy Hazelnut FW + Pudding Base VTA + Custard INW create a nice and thick hazelnut pudding.
Butterscotch Ripple FW + Caramel (Salted) FW create a nice, sweet and thick sweet butterscotch.
Graham Cracker (Clear) TPA is there, since it brings support both to the caramel top notes and the bready cream body of the recipe.

The slow steeper in here is the Creamy Hazelnut, which can dominate the recipe in the first days. For a balanced e-juice steep for 10-12 days, but give it a try a lot earlier if you can handle the hazelnut :)

This is a Maple Bourbon Custard

For the Maple Bourbon I used some FA Maple Syrup, RF Bourbon Cream & FA Vanilla Bourbon.

For the custard I layered/threw together a bunch of different creams. The main ones are the INW Custard & OOO Vanilla Custard Cheesecake. The OOO Creme Brulee is used for some toasted sweetness & I added a drop of FA Torrone to thicken the cream up some more.

PLEASE RATE & REVIEW IF YOU MIX

I've been working on this recipe since first trying TFA Banana Nut Bread awhile back and I finally have something that I enjoy quite a bit and I feel others will as well.

TFA Banana Nut Bread/WF Banana Puree - The base of this recipe is obviously the TFA BNB but I wanted to boost the banana flavor so I originally started out with TFA Banana Ripe but there was a weird off-note and I just really didn't like that banana flavor at all. After getting some advice from others I settled on WF Banana Puree as a replacement which is worlds better than Banana Ripe.

INW Custard/LA Cream Cheese Icing - My early attempts at this recipe were sort of dead/bland on the exhale and it was really annoying me. During this time I experienced INW Custard for the first time in Mr Burgundy's St Louie Butter Cake recipe, which also included the CCI though I had used it before, and I knew right away that this is what I needed in my Banana Nut recipe. The combination of these two flavors add a nice richness with some nice mouthfeel and a buttery sweet banana exhale that is very pleasing. This really boosts the overall vape experience and I'm very happy with it.

FW Butter Pecan - I chose to add this to help accent the nut flavor in the Banana Nut Bread. It's very subtle but you definitely get the hints of Pecan flavor throughout the vape experience.

CAP Super Sweet - This was just added for a touch more sweetness. It's such a small quantity that it can be left out if you choose but I wanted that little extra touch of sweetness so I included it in the recipe.

This is actually quite good as a SNV but it really needs a good week for the Custard and CCI to work their magic.

This might not be the best or even great, but this is how I like my PB & Nanur Miskshake :-)
I have tried a few and normally find the BP to be a bit over powering on the inhale for my taste, So if you like you PB on the lighter side, then give this one a try!!

TPA Dx Peanut Butter Was the one I chose here because.... honestly its what I had available... and it worked

For the Banana I chose TPA Banana Cream for obvious reasons, Its Awesome!! and layers in some more sweet creaminess into the mix.

The rest is basically what I would call my Milkshake base, I don't really like Graham Cracker in my Milkshake as most popular recipes do, because it tends to do what too much PB does for me too (Becomes overwhelming)

Sweetner, Can be left out if you like the dull and boring things in life.

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