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Created By: Lynda_Marie
Added On: 03/28/23
Published On: 03/28/23
Updated On: 04/01/23

After realizing I’d never tested nor used Egg yolk WF and trying it for the first time in DavidN2KL’s secret cake base from last nights Noted dx recipe week, I wanted to try it in a custard. So wanting to go for an all WF’s recipe, I’ve simply taken vanilla custard and egg yolk as the base of the custard, added some cookie butter for a dark, dense buttery bakery paired with caramel butter, Ive added butterscotch cream pie for a smooth vanilla forward butterscotch. Creme brulee cookie is in here to mainly add body and also an additional darker caramel boost. (MAINLY BODY)..

Day 5 this is a wonderfully creamy, rich butterscotch custard with the custard and butterscotch Up front and the caramel and cookie butter filling it in and the Creme brulee cookie adds a bit of depth to the whole mix. I’m sure as this steeps out it’ll just get more rich and custardy. WF vanilla custard is a much shorter steep than cap or even TPA. I’m definitely enjoying this as I hope you will too.

COPYRIGHT: This recipe is the property of Lynda_Marie and has been released under the CC Attribution-NonCommercial-NoDerivatives 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.

Flavoring Ingredients

WFButterscotch Cream Pie 2.5
WFCaramel Butter 1.5
WFCookie Butter SC 1
WFCrème Brûlée Cookie SC 1.5
WFEgg Yolk SC 0.5
WFVanilla Custard SC 3
Conditioning Time: 5 Days Total Flavor:10%