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This is a eggnog custard pie with a graham cookie crust!!! I figured with the approaching holidays why not put out an eggnog recipe!! I made 7 different profiles and it was between this and a boozy eggnog ice cream that I enjoyed the most. I may still release the other eggnog profile I liked but for now this one takes care of my eggnog cravings. I hope you enjoy or at least get some useful ideas from this recipe.
The graham cookie crust:
I used a combination of flavorah cookie and graham cracker with a little help from flavorah pastry zest. Pastry zest has a dual purpose it helps spice up the eggnog custard filling as well as the graham cookie crust. I find pastry zest likes to be used at a bit higher of a percentage for an additive ingredient like it is I think it shines in the 2% - 2.5% range here I used it at 2.5%.
The eggnog custard filling:
For this I used a combination of flavorah eggnog and inawera custard with a supporting hand from flavor art Vienna cream and a sprinkle of flavorah rich cinnamon. I made 7 different eggnog profiles while developing this recipe and I found that flv eggnog is much better in the 3% - 3.5% range when most are using it lower I think they are missing out because it is a much Fuller flavor at 3.5% and it is creamier as well and out of all seven of the profiles I ended up bringing the eggnog up to at least 3% because once I knew the difference in using this ingredient from 3% -3.5% there was no going back I had to use it at 3% - 3.5%. I used inawera custard because I wanted a creamy custard with no vanilla I only wanted the creamy custard and that's what I got at 2%. I used Vienna cream by flavor art because it is known for having eggnog like qualities at higher percentages. Now I didn't need any more eggnog flavor so I used Vienna cream at a standard 1.5% just to help conjoin the eggnog and the custard and help make them both creamier and it doesn't hurt that its an eggnog style of creaminess.
This recipe tastes decent on day three but take my word on it just let it sit for 10- 14 days because once all the flavors conjoin together and become one this recipe really comes alive.
Like always sweeten to taste me I use flavorah sweetness anywhere from .25%-.50% in almost all my mixes. I am not putting it in the ingredient list because most of you use a different sweetener and that's fine that's what's great about diy no one can tell you how you want it!!! I used flavorah sweetness at .25% in this mix because it doesn't need to be overly sweetened and .25% seems to be just right for my taste preference.
My first seasonal release in a looooooooooong time, I figured what better season to celebrate than the season of long weekends? So mix this up, let it sit for a day or two, and satisfy yourself with some warm, smokey custard, dusted with pumpkin spice, and a warm-bodied pipe tobacco. It's the season of Long Weekends, so start actually enjoying it.
The pumpkin element - HS Pumpkin Pie (4%) and FW Vanilla Butternut (2%) come together to create the canned pureed pumpkin (which is far superior to harvesting your own pumpkin). HS brings the pure, un-spiced flesh of the pumpkin, while FW Vanilla Butternut adds some sweet, gourd-like body with a touch of vanilla and maple (which brings to mind the natural caramelized sugars in the cooked gourds).
The spice element - Wanted this to be mellow and nuanced . . . not in your face pumpkin spice, so the pumpkin flavor could be the star only backed up by the spice. I went with CAP Cinnamon Sugar (1.5%) and TFA Pumpkin Spice (0.4%). This lays underneath the pumpkin just right, in my opinion.
The custard element - The obvious choice, INW Custard (2%), mixed with CC Devon Cream (1.5%), which brings a creamy/vanilla marriage to the custard base. It's nowhere near in your face vanilla custard . . . but paired with the pumpkin and spice, it adds a nice body of custard to fold the pureed pumpkin into. On a lark, I threw some CAP Whipped Marshmallow (2%) into the mix to, possibly, add some more body to the custard and help keep the spice element in check. Whether or not it did either of those things . . . I'm not sure. However, this is the 4th iteration of this recipe, and I was trying to use a few concentrates I hadn't tried in the recipe previously. I am happy with where it landed
The cookie element - I didn't want to use gingerbread, as I was not happy with what it did in previous mixes . . . it was too forward. I went with CAP Sugar Cookie (1.25%) and FLV Graham Cracker (1%). It is by no means a crunchy cookie crumble here. It is like a cookie that has been submerged in the custard and softened (like a vanilla wafer that's soaked in the vanilla-banana goodness and become a part of the lusciously thick custard). It adds some overall sweetness to the recipe, in my opinion.
Not being a huge fan of the pumpkin spice profile . . . I was inspired by Centerfold Vape Co's Bebe (a pumpkin cream dessert flavor) which I found to be extremely enjoyable. This is not a clone, per se, but simply inspired by how much I enjoyed the original flavor profile that I expected to be underwhelmed by.
I mixed it at 60vg/40pg and sat on it for a week before trying it. All in all, I'm pleased but am open to critiques and suggestions. Enjoy!
This is my recipe for the DIY Mixers Crew challange
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Mixed this up for the DIY Mixers crew Salted Carmel Chocolate Custard challenge.
The custard base is made from INW custard, TPA vanilla custard, and crembrulee. I wanted a heavy yet creamy base for the other flavors to blend into. This combo works great. The crembrulee adds to the caramel. The FW Salted caramel and flv butterscotch make a nice bright carmel and even gives the hint of the salted note. I used flv milk chocolate because it blends well with the custard and does not have an over powering chocolate with no off notes. The sweet coconut low works to enhance everything and give a nice sweetness.
Eggnog, gingerbread, and tobacco. Nothing better to get you ready for the holiday season.
INW Falcon Eye and HS Gingerbread together make a really nice gingerbread. The HS is a bit dry, but it works really well here.
FLV Eggnog is a really tasty eggnog flavor, but needs a bit of help in the eggy department, so INW Custard helps with that.
Black for Pipe adds a really nice smokiness and HS Elder Captain has some nice holiday spice notes.
Lovage root in there to help with how dry it ends up being. The Elder Captain and Gingerbread are fairly dry, and the Lovage helps with that.
I took Deejaymillsnyc's pudding base and threw in Butter Pecan and it turned out great.
FLV Vanilla Pudding is pretty close to FLV Vanilla Custard just a tad bit sweeter and here it is the base we use to set up the pudding.
INW Custard is the king of all custards for me now. It's so thick and creamy and best of all is it has that iconic strength we know INW for along with being good right off the shake without weeks of steeping.
FLV Coconut is spendy but here, and most every where else, you're going to use drops at a time as it's incredibly strong. Here I used 1d/10ml. It just boosts the creamy and thick pudding base we are after.
FW Butter Pecan rich and buttery. Has only a slight aftertaste of pecan but it is realistic. This is actually my first time using it and I'm impressed by it.
The actual pudding base is worthy of a shake and vape but the pecan needs some time to show it's face so give this 5-7 days before basking in it's glory.
Give anyone of his pudding mixes a shot; you won't be disappointed!
The butter tart ... the quintessential Canadian dessert!
Most of these tarts contain raisins, but to that I say NUTZ! A Pecan to be exact. Pecan tarts are my absolute favourite and I could probably live on these if they didn't contain about a million calories each.
Version 2, Removed CAP VC1 and replaced w/ INW Custard, Added sweetness with Brown Sugar and added Pie Crust for more texture.
INW Biscuit / TPA Pie Crust / CAP Sugar Cookie - Make up the flakey goodness that is the outside pastry of the tart.
FW Butter Pecan / INW Custard / CAP Butter Cream / TPA Brown Sugar - The sweet gooey deliciousness that makes up the inside of the tart
FA Hazel Grove - Just gives the impression that you are biting into a nut that tops the tart.
This recipe benefits greatly with additional Acetyl Pyrazine - I add .5 - .75 which adds additional flakiness to the pastry.