4.75 of 5 (4 reviews)
my first corn bread pudding recipe is definitely good and taste very similar to the real one after a good steep but the new 2.0 is A bit more spot on i feel they definitely aren’t using OOO corn bread even tho it is a very good ingredient to use . and I also felt that they were using a lot of cheesecake graham crust . So 3.5% seemed right and with a little vanilla pudding to thicken it up . I stayed away from the custard this time as Wayne said the custard are used to last time seemed a little oily . i put 1% AP this time instead of 0.75% since I’m not using OOO corn bread this time to give it a bit more “corn” flavor and using kettle corn at 3% with that makes a perfect corn taste . i’m also using TPA Maple syrup instead of FA this time just to switch it up i’m not sure which one they’re actually using to be honest . you can use FA as a sub witch is in my original clone . And last but not least i’m using Flavor west yellow cake to give it some bready-ness . And at 1.5% it seemed just right . You can use super sweet all the way up to 1% , I like mine any where from 0.5% to 0.75% . I am planning on posting my blueberry version also in this form too . i will also be making a strawberry one for both clones 1.0 and 2.0.
COPYRIGHT: This recipe is the property of BigRed 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 | Super Sweet | 0.5 | |
FLV | Vanilla Pudding | 1 | |
FW | Cake (yellow) | 1.5 | |
TPA | Acetyl Pyrazine 5% | 1 | |
TPA | Cheesecake (graham Crust) | 3.5 | |
TPA | Kettle Corn | 3 | |
TPA | Maple Syrup | 1 | |
Conditioning Time: 14 Days Total Flavor: | 11.5% |