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I based the idea for this after trying the recipe by Fomentlife Apple Bourbon Bread Pudding which is absolutely delicious. I just wanted a traditional bread pudding with raisins and a butter rum glaze drizzled over the top.
For the base of the bread pudding I have to say thank you to Formetlife for the idea to use FE French Toast (Xpress Flavour @ Chefs)it was genius idea, it is almost good enough to vape on its own but makes for a great bread base in this recipe. The addition of FLV Egg Nog also fits perfectly, the egg based cream and spices including cinnamon and nutmeg fit right into a bread pudding recipe. My choice of additions are FA Custard Premium to add more of a creamy texture. VTA Pudding base to add a bit more of a simple bread note. The FLV Raisin Rum is optional but to me it isn't a bread pudding without raisins and the rum aids in the butter rum glaze. The FA Zeppola is to add a bit of a cooked almost crispy edge to the bread pudding.
And now for the coup de gras or finishing touch the Butter Rum glaze covering the top. LA Butter Rum is really amazing though it does require a few days to allow the alcohol note to evaporate. And when you add the butter rum to the LA Cream Cheese Icing and a touch of sweetener, oh my it's just heavenly. Again this will require at least 14 days min to allow for the Raisin Rum and Butter Rum to lose some of the alcohol notes. And the other flavors to blend as well. Though it is well worth the wait.
I know people shit on HVv2, but in this recipe it works really well in tandem with the pudding base to give this recipe a nice "spice" to the vanilla element, so please don't let that put you off.
Zeppola & Yellow Cake go well together to give a nice cakeiness that is bridged nicely by the Maple Syrup.
Please give this a try and let me know what you think as I've been playing around with this recipe for a while and I always seem to come back to this iteration.
Derived from Willy Wonka and the Chocolate Factory. This is my take on Wonka's Chocolate River.
VT Chocolate Custard and WF Chocolate Frosting are similar in taste but different in body. VT Chocolate Custard gives the recipe a thick sweet creaminess while WF Chocolate Frosting gives the recipe a whipped light fluffiness. They are a wonderful combination. I added FA Meringue and VT Pudding Base to make it even thicker with lots of body.
VT Chocolate Custard is pretty sweet on it's own and taste great without sweetener but I like to add .30% of Capellas Super Sweet.
This taste great on a Shake and Vape but even better after 3 days
Please enjoy the recipe!! Feedback welcomed!
A blend of the flavors of sweet, mellow ripe apple with a savory pie crust and caramel undertones.
It doesn't get more patriotic than Apple Pie and this is my version of that classic. I start with a flaky pie crust and for that VT Croissant with VT Butter Base, VT Pudding Base and a touch of VT Cinnamon donut create a nice light Pie crust. Next I needed to load that flaky crust with apples. And VT Fuji Red Apple, VT Granny Smith make a great apple duo. VT Shisha Double Apple can be a bit fragrant but brings a molasses note which helps cook the apples. Then to aid in the cooking of the apples and to add a caramel type glaze VT Sweet Mate and VT Scorched Caramel work wonders at creating that cooked apple flavor.
I chose not to use a vanilla ice cream but if I had VT French Vanilla @ 2% would add that ice cream aspect to the flavor.
A complex mixture of rum, with sweet peaches, a hint of strawberry with a cake topping. It is a fantastic flavor that comes off as a bit of a peach cobbler.
This has to be one of my favorite Five Pawns flavor profiles. Maybe because I love a peach cobbler. I started with my peach blend VTA White Peach is a mildly sweet peach and with the addition of Shisha Peach it definitely becomes a great peach flavor. VTA Apricot adds a slight tartness to the peach combo and VTA Sweet Strawberry and VTA Light Rum adds an extra punch to the peaches.
Next for the cobbler top I used VTA Cinnamon Donut which is a very unique type of cake not quite a donut not quite a cake. It also brings a cinnamon note. I used VTA Pudding Base to push the cake aspect in this. VTA Raw Sugar is my binder in here as it is basically a light brown sugar and aids in the punch of the peaches and the flavor of the cake topping.
For a alternative version see my other version of this recipe.