Used in 633 recipes at an average of 1.41%.
So watching the Great British Bake off - one of the challenges was to make a lemon treacle tart . Which is basically LOTS of golden syrup , bread crumbs, butter, egg yolks, a little lemon juice and zest and in a tart crust
I was intrigued and wanted to try it so we made one and I am in love!! Golden syrup is a major ingredient for this tart and it is not available in the US - so amazon to the rescue . One recipe I found called for a 1 1/2 LBS of golden syrup. Hence the name for the recipe
WF Lemon custard is a light lemon, with a touch of vanilla and a lovely silky custard mouth feel, the body fills out as it steeps. The soft mouth feel is just lovely . The lemon is a base to mid note so if you really want LEMON you will need to add to it
The combination of WF lemon custard and Lemon sour work well for lemon notes in this mix the lemon custard is a mild and sits in the front and middle of this mix with a the lemon sour bringing a lemon zesty at the exhale.
WF Pineapple candy is used low here to bring some of the citrus sweetness and support the curd like texture of the mix
Sugar cookie and pudding base are used to bring this mix together with the golden syrup and add some bakery texture . Pudding base has a starch like body that does not have any additional spice notes. Sugar cookie fills in this mix and add some texture.
Pie crust by OOO is a really nice simple plain pie crust that works on its own with out much support and is subtle in the mix at the exhale
Note: I do think that FA custard could be used here instead of WF lemon custard as it does have a light lemon note - but the silky mouth feel of this WF lemon custard is lovely and works really well . This is a Make your teeth hurt dessert so I did add .50% of Cap super sweet to mine - but it is not needed
a mix made for Alex Mcanally, known for being in the army and liking green stuff and having a crush on all his vape mates.
Alex Mixanally - a rich vanilla custard pummelled with bourbon whisky and salted caramel then finished off with hazelnut and coconut.
3 different custard-esque concentrates combine to make the base (LB VIC, CAP VC, WF Tahitian) using LB and WF means it is going to steep out a bit quicker although some people may need to give this a few days due to the CAP V1.
VTA salted caramel has been chosen as i find it the least "burnt" of all the salted caramels, well, all the ones that matter anyway... VTA golden syrup helps make that salted caramel a soft set caramel and also plays beautifully with the bourbon.
VTA bourbon used at 2% avoided any smokiness but wasn't as strong as i'd like so i topped up with a smidge of FLV bourbon just to make it present enough but not to overtake everything else.
FA coconut, Self Explanatory... used at 1.5% just to sit behind everything and not be overbearing.
If you like this recipe and what i do then please rate and review accordingly :)