Used in 1541 recipes at an average of 1.543%.
So today on SaturDIY'ing with fresh03 and Friends! we are celebrating Addy's retirement by doing a Wishing Well! A wish for Mark Clough!
Pippa donated and asked us for something deep, sweet and banana! So Fresh and I came up with this banana crème brûlée with bananas in your face for days, and here is how it goes:
SA Banane Flambée/WF Banana Purée = the banana, strong fruit flavor.
VT Banana Custard/TPA Banana Cream = they smooth the fruit and give it body and cream.
INW Crème Brûlée/VT Golden Syrup/FLV Caramel = our crême brûlée which is rich and lush and brulée!
Enjoy, be Queer and vape on!
C. aka Queer Your Vape
This is a slight adaptation of @tootal's 3-2-1 creme brulee. I bumped the INW custard up .25% and added HS FVIC @ .75% I loved this recipe before and the addition of the FVIC, I think, takes this to the next level and helps marry the custard to the creme. Give it a try and let me know what you think
Adapted from: https://alltheflavors.com/recipes/97165
2 years ago I challenged myself to develop a Lemon Meringue Pie recipe without using a lemon meringue pie concentrate in a recipe called "Oh You Tart". It was an amazing achievement and one that I was very vocally proud of. Still to this day it stands up beautifully.
However in the last two years a lot more flavors have become available and a lot more knowledge has been gained since then. With that said, it's time to introduce you to an even more amazing version of this recipe profile, with even more amazingly delectable mouthfeel & flavour than ever before.
This is Oh You Tart 2.0
The Base is made simple by combining the delicious tones of WF Almond cookie & WF Lemon Squares.
The lemon curd custard combines a combination of Inw Creme Brulee, VTA Sour Lemon, FE Lemon & FA Butter while some other lovely lighter lemon notes are loaned by the WF Lemon Squares.
However this is a taller, fuller meringue pie than ever before so I have gone with a very full mouthfeel on the top of the pie by using a combination of FLV Marshmallow Vanilla, FA Meringue & a little FLV Smoked Butterscotch.
The accenting in the recipe happens from different directions here that just work. The FLV Smoked Butterscotch helps with that genuine out of the oven home baked note. The super sweet offers a little sugary note to the meringue. The FA Butter even this low helps the base, the curd and the top beautifully.
There is a lot going on here to create what is to my taste the most amazing full Lemon Meringue Pie recipe I have ever tasted with or without using a LMP concentrate. It has been an awesome experience to rebuild this profile from further knowledge while taking advantage of the latest concentrates available to me. Creating this recipe has been something that has not only challenged me once more but has rewarded with the most delicious experience that I could have ever imagined!
I hope you enjoy this just as much as I enjoyed creating this recipe, but let me know what you thought in the comments below.
I enjoy this at 60W on a Single 0.2ohm SST coil on a Recurve RDA.
Steep Time 5-7 days
Seriously if you like a solid recipe that works give it a go!
Cheers for reading this far, now go and get mixing!
"Together, Let's Discover!!!"
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This is my second attempt at a very specific French pastry on SaturDIY'ing with fresh03 and Friends! We are doing lesson 2 in French pastry and I had completely messed this up on lesson 1.
A cannelé is a vanilla rum brûlée custard cake that's dense, spicy and a bit rum heavy. It's incredibly well balanced and gourmand and in its special shape it's a two-bites treat and I've loved it my whole life.
WF Rum Baba/FA Jamaica Special = THe spicy rum. I don't have VT light rum, so that might have worked better but I like this combo as it is also.
FLV Vanilla Pudding/LB Vanilla Ice Cream = That's Fresh quick's custard which does not require a 21 days steep like any other custard out there. The vanilla pudding gets the egginess out of the vanilla ice cream and in my mix, it works very well for taste and texture.
INW Crème Brûlée/TPA Brown Sugar = A strong and brown brûlée a cannelé needs.
WF Angel Cake = it's such a wonderful cake flavoring, and my cannelé is a custard cake.
DFS Holy Vanilla = it's a lovely vanilla but if you don't have it, you can sub it with FA Bourbon Vanilla at 1% ir another vanilla of your choice.
So there you have it, my French touch pastry. Let this steep a couple of days so that everything settles and meddles as it should.
Enjoy, be queer and vape on!
[Photo credit: Wikipedia]
A rich & thick custard generously spooned over oven fresh cake to Trump all others...
My go-to INW Custard combo is simply the best custard base known to man: creamy, thick, rich and delectably smooth. This trumps all custard also-rans and is packed full of flavor, and then some.
OOO Corn Bread is fast becoming my go-to cake base & provides a perfectly sweet & dense cake with very little corn notes after a steep. Most recipes containing Corn bread calls for the addition of corn, popcorn, etc to boost the corn note but it is not necessary here as I did not see out to create a traditional corn per se.
The caramel butter takes this to the next level by adding an authentic, creamy caramel boost to the custard whilst thrusting its inherent butteriness.
Give this baby at least 5 days to settle and enjoy!
A thick, layered custard slice adorned with honeycomb.
The filling is comprised of my unfailing 1-2-3 brulee stone with the brûlée knocked down ever so slightly. I have been using this base for a while now & it keeps on delivering. To me, the is a pre-eminent custard which just works magically here...Thick an d creamy oral pleasure...
I recently discovered WF Croissant and very impressed with it's brilliant performance. It manages to encapsulate the delicate croissant pasty notes perfectly and with relative ease. A touch of FA cookie provides a bit of texture to round of the pastry layer.
VT honeycomb is a remarkable revelation and allows us to mix honey based recipes with confidence. This provides a subtle honey note with a touch of texture to bring this recipe alive!
Give this baby 5 days to settle...