Used in 3278 recipes at an average of 1.844%.
A voluptuous custard complimented by a creamy dollop of creamy butternut and a hint of rich cinnamon.
As you know, I am a bit of a custard/brûlée fanboy and my quest to find different and unique pairings (using my go-to brûlée) has led me to my most recent marvel! I introduce Butternut Custard!
Butternut has a mild squash/pumpkin flavour with sweet and nutty nuances without being too "pumpkiny". It can be enjoyed sweet or savoury and in this version, I explore its inherent creamy and sweet characteristics to provide body and creaminess to the custard.
The INW Creme Brûlée and Custard combo is my go to and just works - without fail - and, I believe, the best brûlée out there.
LA Vanilla Butternut celebrates the beauty of butternut by providing a well balanced and realistic butternut favour, enhanced by subtle vanilla undertones.
INW Shisha Vanilla provides that little extra vanilla boost to take the Butternut from great to stupendous!
1 drop of Rich Cinnamon per 30ml is plenty to provide the cinnamon , which a a natural pairing for butternut.
This starts popping from day 3 and is best after 5 days. The cinnamon takes some time to settle, so don't rush it...
A stunning creamy vanilla coffee kissed with a hint of caramel and a touch of biscuit.
The hunt for a smooth, slightly sweet, caramel coffee has been, as any DIY’er will know, one of the most difficult feats to pull off. Enter Cafe Napoleon... this baby has none of the skunky coffee off notes and delivers, as per the DFS a ‘sweet and satisfying caramel infused coffee” - and they weren’t twisting the truth... This is not an in-your-face shot of espresso but rather a homage to coffee, highlighting its delicate flavours.
The Cafe Napoleon lays the foundation here and is deservedly given a loving embrace by Holy Holy Grail which adds a delectable, but subtle, RY4 note which instantly propelles it from great to freakin fantastic!
Vanilla, in my opinion, is essential for a morning pick-me-up and gives this baby the legendary Holy Vanilla treatment...yuminess!
The biscuit adds a touch of texture without detracting from the protagonist and sits very well here at 1%.
The custard enrobes the ensemble of flavours and ads a velvety smoothness and mouth feel to thrust this baby into atmospheric proportions!
A week will be enough for all the flavours to rise to the occasion but 2 will give you a morning glory, and then some...
So yes this is an expensive bunch of flavors to obtain But they are all great flavors and are a must have must use!!!!
This is a passion fruit creme brulé. The passion fruit is on the lighter side of things. The recipe I was following only uses passion fruit juice to add a little complexity to a creamy rich treat. I created this passion fruit juice with Flavorah passion fruit and lime wedge. The lime wedge is used to brighten up the passion fruit a bit because flv passion fruit is a lighter flavor that needs a little kick.
My creme brulee:
I used an obvious combination of inawera creme brulee and custard. This combination could probably pull off the recipe alone but I personally like them with a little creaminess and sweetness. I used flavor art meringue as if it was my sugar and I used Flavorah sweet cream to add creaminess. The meringue helps the sweet cream with the creaminess as well.
Now this is delicious directly after a shake but it is slightly better after a 3 day steep. Enjoy!!! And sorry about the price. But I don't think you can put a price tag on delicious!!!! Not to mention even with the price of these ingredients your still paying less than $2 a 30 ml of mixed juice SO STOP BITCHING and mix this delicious recipe!!!
Dropping this in lieu of cornbread approaching hype/passé status . . . I've been working on this since September and feel it is where it needs to be. This is buttery cornbread custard. The AP and Cereal 27 mixed with OOO Corn Bread really pushes this toward the authentic cornbread. It helps with the fluffy grain aspect that is the hallmark of the cornbread that has become the staple of the Southern table. The CAP Cake Batter helps to pull this in the sweet cornbread direction. The Custard/Creme Brulee/Devon Cream combination creates the thick rich custard that is enhanced by the crumb and crust of the cornbread. Butterscotch Ripple/Butterscotch brings the custard and cornbread to the butterscotch-y, caramel-y level that I was going for.
Give this at least a week to steep, and it blossoms into a sweet, buttery, cornbread custard. I annihilated 30mL of this and am waiting on the next batch to steep.
As always, I mixed this at 60vg/40pg and, then, let it age for a week. This is what I was looking for in a cornbread vape.
Edit: So, in coming back to read this with sober eyes . . . I realize that the use of "in lieu of" is used incorrectly (sigh . . . celebrating a snow day and typing do not mix). I'm not changing it as a lesson to myself. I guess I was thinking "for fear that," but it came out all wrong. Must remember to self-edit before hitting save.
A luscious apricot baked custard kissed with toasted almonds. The recipe is based on a classic French apricot tart, Tarte Aux Abricots, but without the pastry base.
I have stuck to my tried and trusted brulee combo of Inw Creme Brulee and Inw Custard. At these %'s, this just works beautifully to create a stunning thick and luscious custard base.
FA Armenia Apricot and INW Apricots does a fantastic job in creating a full, ripe apricot with a perfect balance of tart and sweet. FA Apricot at 1% is more than enough to bring this alive with the INW boosting it just so. I find that INW Apricots gets a little floral over 1%, so I kept it quite low and just enough to linger in the background.
FA Tanger adds that little tartness and intrigue to break the monotony of the Apricot.
Cap Toasted Almond and TPA Brown Sugar was the obvious choice to top off this brulee and marries perfectly with the apricot to create a sophisticated, yet familiar taste sensation.
Let this sit for at least a week for the strong Apricot flavours to meld with the custard. Do not rush this baby...