A luscious apricot baked custard kissed with toasted almonds. The recipe is based on a classic French apricot tart, Tarte Aux Abricots, but without the pastry base.
I have stuck to my tried and trusted brulee combo of Inw Creme Brulee and Inw Custard. At these %'s, this just works beautifully to create a stunning thick and luscious custard base.
FA Armenia Apricot and INW Apricots does a fantastic job in creating a full, ripe apricot with a perfect balance of tart and sweet. FA Apricot at 1% is more than enough to bring this alive with the INW boosting it just so. I find that INW Apricots gets a little floral over 1%, so I kept it quite low and just enough to linger in the background.
FA Tanger adds that little tartness and intrigue to break the monotony of the Apricot.
Cap Toasted Almond and TPA Brown Sugar was the obvious choice to top off this brulee and marries perfectly with the apricot to create a sophisticated, yet familiar taste sensation.
Let this sit for at least a week for the strong Apricot flavours to meld with the custard. Do not rush this baby...
FA Custard is FA Custard Premium (which is STILL not listed)
A deep, rich fig custard as part of the DMC December Fig Challenge.
I set out to create a brulee to pay homage to a very underrated fruit = the humble Fig.
FA Fresh fig is (undoubtedly) the best FRESH fig flavor around - a freshly picked, ripe, fresh fig. This, slightly sweet, figgy goodness is given a little boost with the help of Liquid Amber. This just accents the fig and elevates its natural deliciousness to make you want more...
INW Sesame adds that little something something which makes this truly special. The Sesame is lightly sweet and brings a earthy and nutty element to the mix which perfectly compliments the fig. Sesame is a departure form the traditional nut variants - a bit more sophisticated and refined nut accent.
**FA Custard is FA Custard Premium
INW Creme Brulee and FA Custard Premium is the foundation here and combines beautifully to create a thick, dense custard finished with a decadent layer of caramized sugar. I have chosen FA Custard Premium as the new "cap killer" contender, and rightfully so! This stuff is amazing and I'm afraid I do not have enough descriptive words other than that it is a f&ing awesome custard!!!
Give this at least a week to steep, 2 weeks better...
A refreshingly simple, chilled Lychee vape which makes you come back for more, and more...
WTF is a Lychee? "A close relative to the rambutan and longan, the lychee is the ultimate summer fruit you never knew you needed. ... In the lychee, the balance of sweet and tart is perfected. Its light, floral taste — some say it's a grape/rose, others insist pear/watermelon — pairs perfectly with coconut, lime, and other tropical tastes"
FA Lychee provides the smooth, realistic, fresh lychee flavor supported by a touch of sweetness in the form of Cap Sweet Lychee.
FA Cream lends a bit of body and enhances the mouthfeel, which allow the lycheee to show its full potential.
WS23 cools everything down without detracting from the star of show. Feel free to start the WS23 off at 0.25% and adjust up if required.
Sub WS23 with Koolada if needed.
Good on the shake, 3 day steep for the floral notes to subside and meld with the cream.
Check out these references to see what you have been missing out on!
A creamy , thick brulee with soft pear undertones - perfect for those indulgent moments...
The delicate notes of the pear is celebrated by a delicious, creamy custard - not too sweet, not too heavy - just so...
The brulee base is my go-to brulee - this ratio is a perfect combination and requires no additional vanilla to enhance the pear IMO. Feel free to add 1% INW Vanilla Shisha for a boost of Vanilla.
FA Pear brings the juicy, run down your chin, pear with INW Pear providing the gritty texture, crunch and mouth feel.
This is good after 3-5 days!!
Mixed up for the DMC cinnamon challenge.
This is a satisfying and rich coffee cake infused with flecks of burnt orange and cinnamon, drizzled with a thick vanilla frosting...
The FW Coffee Cake is an unsung hero in the FW stable and provides the base and body for this simple, yet complex brew. The warmth of the cinnamon in the dense coffee cake is accented by the undisputed king of cinnamons, FLV Rich cinnamon. This addition takes this luxurious cake to the next level without detracting from its essence, if used low... one drop per 30ml is plenty.
The Blood orange is a perfect and natural pairing for cinnamon and works beautifully here. It cuts the sweetness of the cake and adds sophistication. The orange is not the star of the show and is used to compliment the cinnamon, not the other way around.
I opted for FLV Frosting as the finishing touch as it adds a sweet, almost fluffy, vanilla frosting. CCI has the potential to clash with the flavours here and I opted for this, more ‘natural’ icing.
Ps. the coffee cake contains no coffee...
A delicious and subtle pear flavored tobacco - perfect for the bacco novice and pro alike!
In my slow exploration of tobacco recipes, I wanted a mild, slightly sweet tobacco experience without the often off-putting "wham" of full-on tobacco.
INW Pear Tobacco/INW Pear
A mild, slightly sweet tobacco with fresh pear top notes, but just not enough pear for my liking. I boosted the subtle pear notes with with a touch of INW Pear, which is still the best pear around IMO.
INW Gold Ducat
A fabulous tobacco for tobacco virgins! The ducat boosts the pear tobacco and brings with it natural honey and nuts which perfectly marries with the pear.
INW Biscuit and HS French Vanilla Ice cream
I find tobacco recipes to be too linear and the addition of these two superstars adds that roundness and fullness to take this to the next level. this also brings a of familiarity to the bacco novices... The HS FVIC can be subbed for 1% FA Cream.
A deliciously delicious orange glazed cookie for the cookie lovers who crave a little departure from the plethora of stock standard cookies out 'there'...
This is a wonderfully rich orange glaze, generously spooned over a hot, oven baked cookie.
The Duck Sauce
INW Shisha Orange has a fabulous sweet Valencia orange syrup profile and gets the nice bittery rind from the goodness of FW Blood orange, forming the base of this thick orange marmalade-type sauce.
INW Marzipan provides the cushion for the glaze with it's unique and natural (bitter) almond profile counterbalanced by the morish sweetness typically found in Marzipan.
LA CCI provides just the right amount tartness and stickyness to bring all the elements together to form a well balanced orange sauce.
I went for a tried and tested classic combo - CAP sugar cookie and INW Biscuit - the undisputed Kings of cookies. Period. This is the bed to receive lashings of warm duck sauce and does not detract from the star of the show.
The meringue acts as a bit of a springboard for the glaze and adds a touch of sweetness to the cookie - playing on both sides of the fence in this recipe.
Mix her up and dip her in your tea - you'll be back for more!
7 to 10 day steep for the CCI is play nicely...
A Hertzoggie is a jam-filled tartlet with a cocunut & meringue topping commonly served in South Africa, where it is often eaten with tea.
FA Cookie & Cap Sugar Cookie sets the stage and acts as the base - not too crispy, not too soft - just perfectly balanced.
INW Apricots and FA Apricot are the main players here. They needed a bit of sweetness without taking away its natural tartness.
FA Meringue and Coconut is the delicious topping, helped along with a touch marshmallow to provide a bit of body,