Used in 3278 recipes at an average of 1.844%.
I wasn't able to talk about these on the show if you were listening, had a little weather event. So let me drop some quick notes for you all.
Melon rind... Tested it 1.5% didn't get a watermelon rind no more of a dry cantaloupe. Super fucking weird and I'm sure we can think ID10-T for getting this into production. Wasn't really sure what to do with it to a dinner recipe with some cream and was really surprised how well it accents the custard.
Sweet and Smokey tobacco... Just like the name States it's definitely sweet has a nice Smoky flavor, also picking up some cash this is a no-brainer FLV does tobacco use nobody else
Marshmallow vanilla... Another great vanilla flavoring, the name doesn't really do it justice. It's a sort of ice cream topping marshmallow. I went through buy original tester in less than an hour.
Smoked butterscotch... It's not one of their new flavorings. great butterscotch flavor I don't personally get a lot of smoke. In this recipe it is more of an accent.
Custard... I just threw in my favorite, if you know your shit, you can probably put any custard you would like at your preferred percentage.
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 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
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.
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.
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