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(INW) Creme Brulee (yc)


By: Inawera (INW)
Buy From: bcv

Used in 1310 recipes at an average of 1.529%.

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102 DIY E-Liquid Recipes found


Mixed for the mixen vixens the image this week looked to me to be a graham cracker base with a philly cream cheese filing and a banana flambe topping
On the inhale of the vape you get the dark sweet caramelized notes followed by the sweet vanilla cream cheese and slight cooked caramelized banana finish

FW Graham Cracker is a solid graham cracker with some vanilla butter notes - it creates the base for this mix along with JB biscut for some additional texture and butter notes

INW yes we can cheesecake and INW creme brulee work well together to create a creamy filling very similar to the philly cream cheese . It is more of a creamy vanilla then an authentic Italian cream cheese filling. The burnt sugar note of INW cream brulee is also used in this mix to support that flambe note .

The SA banana flambe is a sweet cooked banana, that initally can be a bit like candy but has a really nice full body. It is noticeable on the back end of the inhale but is light on the caramelized sugar and rum. To support the caramelized sugars and syrup I added Jamaican rum, golden syrup and smokey butterscotch FLV smoked butterscotch adds a woody warm note on the back end which is really unique., and build off of the rum. VT golden syrup is a darker sweet syrup that has a nice sticky mouth feel

NOTES/SUB: This is a sweet mix on its own so does not really need sweetner but if you want to add more would recommend FLV sweetness .50%

Banana Flambe can be subed with Molinberry soft banana or WF banana puree ( for a slightly brighter top banana) if you want more of a cake note then TPA banana nut bread has a solid banana note and could work here .

In other versions of this mix I have subed Smokey Butterscotch for FW butter pecan if you do not want that smokey note but you want more texture and swet nuttiness to the mix or WF Butterscotch cream pie for more cream and lighter butterscotch top note .

2

My take on Chef's Mexican Fried Ice Cream

A sweet vanilla ice-cream inhale and a cereal exhale with hints of cinnamon & almond, bringing all the flavours together with the added taste of coconut.

It's not exactly the same as the original but it's close. If you love that, you will love this one too. If you sub the rich cinnamon for flv cinnamon crunch at .3% and bump the AP a little bit it will be closer to the original. But I prefer it this way 😉
Ideal to bridge the period when Chef's one is out of stock. (which happens sometimes because it is so good and popular)

If you like this recipe, you should give Chef's one a try as well, you can find the oneshot over here
https://www.chefsflavours.co.uk/chefsvapour-concentrates/5024-mexican-fried-ice-cream.html

I used butter tart, croissant and crepe to create the flaky pastry of a danish. I wanted to sweeten and thicken it up so I added the creme brulee. That's my danish base. Theoretically, I should be able to throw any jammy fruit or cream cheese at it.

It's a delicious, cakey blueberry muffin. I used the INW creme brulee to try and get the illusion of sugar crystals on the top.

Bear Claw, baby! The danish pastry base is comprised of butter tart, croissant and crepe. I added the creme brulee for that caramelized sugar note and a little mouth feel.

It's those dense little custard puffs you used to be able to buy at the local bakery. Light but moist pastry with a pudding like custard and sprinkled with powdered sugar. A throwback to my childhood.

This is a very simple crème Brule base recipe it was designed for other mixers to be able to add and adapt to their own recipe. I think that its pretty enjoyable as it is but there is plenty of scope to be able to take this recipe in many directions to fit many different taste, personally I like it with some TFA toasted marshmallow and FW blueberry.
Flavour notes are simple just like the recipe
Inw Crème Brule 2% This is obviously the star of the show here and it does that top crust note very well you can almost taste the crunch. Sadly the custard part does lack a little and that's where we needed to boost the recipe.
Inw Custard 2% I choose inw custard over the usual cap v1 for many reasons the main one being steep time it develops so much quicker. Inw custard is thinner than a lot of the custards on the market but that's not always a bad thing and in this recipe it means that the crème brule top notes still shine through without getting drowned in thick richness of cap v1. However crème brule is a thick desert and to get that accuracy we needed still to add something else.
CC Devon Cream 1.5% I love this concentrate and its my go to for many recipes and it pairs so well with inw custard. Its a thick, rich and buttery cream that gives the recipe that last bit that it lacked before. Devon cream is quite a strong concentrate and 1.5% is plenty to boost that custard note and still letting that crust layer from the crème brule to come through I find if you push it much past this that buttery note takes over and starts to taste greasy.
Cap super sweet 0.5% this is just my go to sweetner and there is no reason why you couldn't changed it for brown sugar, caramel or even butterscotch to boast that caramelised sugar note
Mix it as is or change it about, add fruits or boost those dark sugar note. Do it your way that's why we love Diy.

Lovely, creamy fudge. You can leave the coconut out if you want too. It's very subtle & just sits in the background.

1

I've got this pod thing I've been trying out recently, and all the top DIY pod recipes are fruity flavors, save one which I don't have ingredients for. I wanted to put a dessert into it (and have been digging Creme Brulee recently) so I made this. Using Yes, We Cheesecake with Creme was inspired by Ruderudi's Creme Brulee Cheesecake. This is probably not a polished recipe, but the end result is a very thick and sweet dessert that's reminiscent of popcorn butter.

Would recommend, I've been puffing on it for months and it's still good.

edit: upped the creme brulee and sweetener, it's better

A lot of times i release recipes that are appealing to the public with short steep times and popular profiles well this isn't that. This recipe is more of something i made purely for myself in mind and more as a challenge because i tend to mix for fun by chasing harder more layered profiles when i am making juice.purely for myself. This is not really even a dessert or at least i dont think it is? I basically thought apple butter and creme brulee would taste great together and they did.. I will say i find this recipe goof after a week steep but its great after a long 2-3 weeks. I figured with fall approaching and the length of steep time that now was a good time to release this recipe. I used .50% flavor west sweetener i have also used tfa marshmallow for ethyl maltal instead of sucralose and both were good. With the marshmallow it is slightly muted by the use of ethyl maltal but still good i went all the way up to 2% with the marshmallow but I prefer it with the sucralose but use whatever sweetener you want to.its your call everyones taste is different.

Flavor Notes