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This is my take on caramel butterscotch custard. I prefer the Inawera custard for the nuttiness, heavy base and short steeping time. You have to let it sit at least one week, two weeks optimum, godlike after 40+ days.
Add sweetener of your choice and preference, SS by Cap works the best for me around 0.10% (1 drop/15 ml).
Tested on Recurve RDA, 42W, 0.35 Ohm, Tri-Core Fused Clapton Ni80.
COPYRIGHT: This recipe is the property of xoxmx and has been released under the CC Attribution-NonCommercial-ShareAlike 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
| Vendor | Name | % | Actions |
|---|---|---|---|
| CAP | French Vanilla | 1.5 | |
| FW | Butterscotch | 3 | |
| FA | Almond | 0.5 | |
| FA | Carmel (caramel) | 1 | |
| INW | Custard | 2.5 | |
| TPA | Sweet Cream | 1 | |
| Conditioning Time: 7 Days Total Flavor: | 9.5% | ||
Formulations
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