Used in 85 recipes at an average of 2.042%.
Custard Creams are a traditional and classic British biscuit (cookie in the US) . They are a type of sandwich biscuit filled with a creamy, custard-flavoured centre. Traditionally the filling is vanilla flavour . I wanted to do a variation with a much richer , buttery biscuit and a creamy lemon custard filling .
Good after 10 days but really benefits from at least 14 days steeping
We put you in charge developing this lemon tart on our Interactive Mixing podcast. We think it turned out pretty good, maybe not accurate to the profile, but it's a really good "fruit loops" type profile. We love doing these types of podcasts. There's always something to learn from these mixes. Mix this up, improve on it, make it your own. Full recipe notes on our Interactive Mixing podcast at https://youtu.be/-UjPmyYzb1o .
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Decadent smooth lemon ice cream with a wild raspberry swirl. Totally stolen from a hero of mine Christopher Kopel. His magnificent recipe called Violette available here: https://e-liquid-recipes.com/recipe/2164120/Violette . All I did was sub the parma violet for MF Wild Raspberry and the FA Custard was replaced with WF Lemon Custard. MF grows over time in the mix and sits nicely in here at 3 weeks. I use a single coil RDA about 0.2 Ohms, 50 Watts.
Lemon Cream Puff Can it get better than this?
The Health Cabin Egg roll provides the perfect texture for this Cream Puff. The Lemon Note is delicious. This is fluffy and airy, with a nice crisp edge. Beautifully sweetened with One on One Powdered Sugar.
This is a recipe I did back in May last year, but when Wonder Flavors released the new Lemon Custard, an awesome mixer, and someone who I call a friend, suggested I try adding the new WF Lemon Custard. This person is The Leader of The Band, Luke Loop, @wadeyloops . He is an inspiration and someone we should all try to aspire be like. Everyone's friend, and finds the good in situations. Thank you Luke for all you do.
I made this on the fly and it really surprised me.
My thought process was to lay a thin crust for a backnote (OOO Pie Crust). Next in my mind, it needed some of that stuff you get at the bottom of a tart between the crust and filling so I added some lemon squares to it. MB Lemon Tart is pretty nice on it's own at 6% with some nice creamy biscuit notes but I knew I was going to layer this up so I dialed it down to 4. I wanted to add more creaminess to it and WF lemon custard was on point here providing a smooth mouth feel. A good lemon meringue needs good egg white fluff and flapper pie with a touch of FA meringue is my go to . I spiked it with some tangy sour lemon and It hit the spot, I gave it a good shake, let it sit for a few hours, dripped it and then tried it after half an hour and was quite pleased. To be honest I don't really know what the OOO Pie Crust is doing here and if you want more biscuit add maybe 0.5% of your favorite e.g INW or JF biscuit or try it without if you can't find it.
Sweeten to taste: I use 1 drop per 10ml of FW Sweetener.
Tested on a single coil Dead Rabbit, 1.6 Ohms 60 Watts.
Possible changes: You could try VT lemon meringue pie, FE lemon is also good in this if you want it less candied or optional addition for more in your face lemon. if you have MF lemon add one drop per 10ml
TL;DR "mix this now"
A similar previous recipe: https://alltheflavors.com/recipes/133405
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