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Created By: Deweysuds
Added On: 11/07/17
Published On: 11/07/17
Updated On: 11/23/21

Mixed this up for the DIY Mixers crew Salted Carmel Chocolate Custard challenge.
The custard base is made from INW custard, TPA vanilla custard, and crembrulee. I wanted a heavy yet creamy base for the other flavors to blend into. This combo works great. The crembrulee adds to the caramel. The FW Salted caramel and flv butterscotch make a nice bright carmel and even gives the hint of the salted note. I used flv milk chocolate because it blends well with the custard and does not have an over powering chocolate with no off notes. The sweet coconut low works to enhance everything and give a nice sweetness.


COPYRIGHT: This recipe is the property of Deweysuds and has been released under the CC Attribution-NonCommercial 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

VendorName%Actions
FLVButterscotch 0.5
FLVMilk Chocolate 0.75
FLVSweet Coconut 0.25
FWCaramel (salted) 3
INWCreme Brulee (yc) 1.5
INWCustard 1.5
TPAVanilla Custard 3
Conditioning Time: 7 Days Total Flavor:10.5%

Formulations