Used in 271 recipes at an average of 2.505%.
Tasty flan, melty caramel, thick mouthfeel. That's all you need to know.
I went exclusively with VTA concentrates for this one, because they have both great cremes and caramels that work quite well when mixed together.
Creme Brulle, Creme Caramel and Warm Custard combined give a nice custard with good mouthfeel, subtle vanilla notes and less subtle sticky caramel notes. Adding Sweet Cream gives an even creamier and full mouthfeel.
The caramel notes from the aformentioned concentrates are not enough to create a caramel topping that sticks to the top of the mouth, so English Toffee and Honeycomb are added to achieve this.
Super Sweet makes it even yummier, don't omit it!
Needs 4-5 days of steeping.
Hope you like it! Would love to hear some constructive feedback from you all!
A friend asked for a full creme brulee recipe so here is my take on it.
Creme brulee is just cream, vanilla, eggs and sugar.
The VT Creme Brulee is a great flavor but I felt it was best to make it a bit creamer with FLV Cream and it does add cream body. The FLV Vanilla Bean in the mix adds the vanilla bean note that would be in a traditional creme brulee.
VT Honeycomb adds a nice, uncomplicated sweetness in place of a burnt sugar topping. TPA Vanilla Custard of course adds the eggy feel to the mix.
This is a collaborative creation by DEVELOPED: Skiddlz, AlfredPudding, Max Savage, Graham, folkart, with suggestions from addytuney, Cinn, and lukeloop.
This recipe is our representation of a Crème Brulee Donut. Full Development Notes on DEVELOPED Ep. 8 https://www.youtube.com/watch?v=AYXxLqVVU7c
Our weekly episodes will be released at 6:00pm EST every Tuesday, and catch our live shows every Thursday at 6pm EST https://www.youtube.com/c/developedDIY
This is a hot YUMMY mess - and named after a phrase coined by the most fabulous @leilani
On the inhale you get a creamy sweet caramel ice cream that transitions to caramel popcorn in the middle and finishes with a toffee and graham cracker note.
Best on an RDA at 60 - 65 wattts
Made for Mixin in the kitchen popcorn episode
Butterschotch ripple and Creme Brulee create a thick creamy caramel ripple ice cream. VT creme brulee is a really nice flavor it has less burnt dark brown sugar than other brulees and leans more toward a caramel the creme is also less eggy. FW butterscotch ripple is more of an ice cream and works well here
kettle corn* AP and caramel popcorn create that cracker jack type of popcorn I wanted here . caramel popcorn is really bringing the nut notes with some darker sweetness and is light on the popcorn. The kettle corn brings more of a buttery caramel note. AP is used for more of that popcorn texture and supports the kettle corn
toffee is needed to add some depth and supports the finish in this mix along with graham cracker
If the Godfather of DIY asks for a flapper pie you better make it happen :-) Hey I am from Jersey I know how this works.
Flapper pie is a vanilla custard pie topped with meringue with a graham cracker crust.
On the inhale you get a get a thick creamy vanilla custard that transitions to a dark cinnamon brown sugar graham crust on the exhale.
I personally enjoy this on a recurve RDA at about 60 - 65 watts
The flapper pie is a great and if pushed high can be a SF, but with some support it is amazing. VT creme brulee is a nice light egg vanilla custard with more of a caramel dark note then a dark burnt sugar so works well here .
The Pie Shell (Pastry zest, graham crust, cinnamon sugar) is based on @RinVapes https://alltheflavors.com/recipes/134961#cinnamon_pear_tart_by_rinvapes It is perfect here as it works as a pie shell that holds up in creams and I get a really solid graham shell. The pastry zest seems to add a grainy sugar note and the citrus helps bring froward the sweetness of the creme brulee as well.
I tried to consolidate here with no more than 5 ingredients. I considered INW Yes We Cheesecake but didn't want it's crust interfering with the Joker. VT creme brulee tastes like cannoli filling but is missing the extra hint of cheese. I considered using WF mascarpone however VT cheesecake also has the hint of cheese I was looking for with minimal crust. I topped it with some FLV frosting so it could match the photo! See how this goes for you.
The steep time although long is important for the frosting and creams to do their thing. It does change around the 3 week mark to where it needs to be.
Other options include adding a drop of FLV biscotti per 15ml , FLV cinnamon crunch could work in here or spice up your creams with HS Italian or as suggested by the very helpful MB you could add some FA Catalan Cream.
Watch this while having a vape: https://www.youtube.com/watch?v=CL7t22rypew