So let's pick a base Custard to work with. That will likely get us on the right track to tackling those focal points. Lots to choose from, but I usually stick to one of these 2 because I've had the most success with them. Inawera Custard or Capella Vanilla Custard. Inawera Custard is lighter. Lighter on the vanilla and egg, and not quite as thick. Almost like the custard in a creme brulee or a flan. Still very delicious but I wanted a very thick, eggy and buttery type of cream base. Capella's Vanilla Custard fits that bill. I usually use this around 4-6%. This time I let it settle in right at 5%. Lately I've been applying a simple formula to starting off my custards. I pick a base, then add a support vanilla, a support cream, and some kind of bakery texture like a cookie/biscuit/graham cracker.
Let's look at our vanilla options. My go-to vanilla’s are usually DIYFS Holy Vanilla or INW Vanilla Shisha. Holy Vanilla is a lot like vanilla extract, a dark and bold flavor that is reminiscent of true cracked vanilla beans. It can get pretty creamy at higher %s which is what I wanted, but sometimes I feel because it's so distinctive it can be rather distracting. Although I love this flavor, I decided on using something with a little more body and creaminess. Something that would blend into the custard, brighten it up, but also to make it thicker. Vanilla Shisha does just that. It has a very bright vanilla taste very reminiscent of what you might expect from vanilla soft serve ice cream. Simple and straightforward, this was going to fit the profile I was looking for.
So we've got a custard base, a support vanilla, and now it's time for a support cream. This is often where I have the most trouble. I love cream. It’s so hard for me to pick one because of the subtleties each one offers. Some of the usual contenders I go for are FLV Cream, TFA Bavarian Cream, FA Fresh Cream or TFA Sweet Cream. But because the recipe I was looking to create called for a maltiness I decided to look outside the box. FA Vienna Cream is super rich and silky smooth after a 2 week steep. It's a velvety, vanilla sweet cream not unlike freshly whipped cream, and I remembered using it in a few milkshake recipes to add intrigue and a perceived maltiness. I gave it a go and it ended up working beautifully.
Now we’ve got our Custard base movin’ and groovin’. Custard+Support Vanilla+Support Cream. Next up is that bakery texture. Usually I play with things like JF/INW Biscuit, FW/CAP Graham Cracker or even CAP Sugar Cookie. This helps the body and builds some contrast within our recipe. Those grainy cookie/bakery notes really help flesh out our vape and usually seamlessly blend in with our creams. Building blocks, my dudes. Because of what the profile called for, maltiness, I started taking a look at another bakery. TFA Cheesecake (Graham Crust) is something I've used in milkshakes for that grainy malty flavor and I figured it would also bring those same notes to a custard recipe. It also lends creaminess and is truly an awesome blending tool when it comes to cream recipes. 2% is all we need to help boost that creamy maltiness alongside our other flavors. It also brings that graham cookie texture to the body of the vape.
Custard+Support Vanilla+Support Cream+Bakery. Done and done.
Let's look at some accents to step this up to the next level. If I'm making a malty custard, I want it MALTY.The right accents can be game changers. Little touches of things can really define your mix, and round them out. TFA Malted Milk can be used around 1-1.5% but I'm just not a fan of it. It can become overpowering in my opinion and has a few off notes that I don't care for. There are better options. One of the most popular ways to achieve perceived maltiness is nuts. That's why I, and many others, use FW Hazelnut between 0.5-1%. I like it right around 0.75% and this adds a pleasant malty creaminess that really elevates our vape. It's rich and it's sweet and it helps our other creams drive home that malted flavor. Lastly, we use a final accent to boost maltiness, creaminess and sweetness. INW Marzipan is an almond paste that helps boost our vanilla and our cream. It's slightly nutty, adds a touch of crunch, it's milky and it's buttery. (as mentioned, this flavor can carry a cherry note to some palettes). All of these things are beneficial to our final product. These concentrates nestle in together to create, in my opinion, a well thought out mix. And that's it!
Buttermilk pie is a custard-like pie. Originally from the United Kingdom, it is now a traditional pie of the southern United States. It is similar to, and sometimes confused with, chess pie but it does not include cornmeal. The basic filling consists of a mixture of sugar, butter, eggs, buttermilk and wheat flour. Variations on the recipe may include flavorings such as vanilla, lemon zest and nutmeg. Buttermilk pies are made with a pie crust. The filling is poured into the crust and baked until the mixture sets. The pie is best eaten at room temperature after being allowed to cool, but may be eaten either warm from the oven or after being chilled.
I’ve been trying to tackle this profile for a long while now and although I’ve had many successful attempts, I feel this is the most accurate and tasty version. The simplicity is what I like about this recipe because it has a farther reach for DIYers and I hope it’s something a few of you might like to try. I feel all the flavor concentrates in this recipe are ones that most mixers will have in their arsenal, and if not, they might be ones they could think about trying. This recipe benefits from an extended steep time of 10+ days so that all of the components can meld together in a proper fashion.
The pie crust consists of FA Apple Pie + JF Biscuit.
The buttermilk consists of TFA Butter + TFA Whipped Cream.
The custard filling consists of INW Custard + TFA Toasted Marshmallow.
It’s thick, it’s buttery, it’s flakey and custardy.
FA Apple Pie is a crazy accurate pie crust flavor. I use this as our main crust note and at this percentage it doesn’t bring any apple notes to the vape - just a thick, delicious pie crust to dump our pie filling into.
JF Biscuit is an amazing support flavor. It adds some depth to our pie crust with tasty, buttery, cookie notes. It works beautifully in conjunction with FA Apple Pie.
TFA Butter is delicious. I know this % seems a tad high but it is needed for the buttermilk that reverberates through our vape. The butter adds some serious weight and richness to our pie crust and filling.
INW Custard is such a good flavoring. It’s one of my favorite custard concentrates because of its short steep time and it really is a nice blank canvas. Here we’re using it as our pie filling to bring eggyness, thickness, a mild vanilla note and a creamy butteryness that is much needed for our southern dessert. This is the backbone of our filling.
TFA Toasted Marshmallow helps the body and mouthfeel of the vape. In conjunction with the custard it adds a touch of that caramelization on top of our custard and brings a nice sweetness to the “filling” of the pie.
TFA Whipped Cream acts as the milky portion of the buttermilk that gives the vape a delicious, velvety and creamy mouthfeel. It helps blend everything together and solidifies the layers.
Hope y’all enjoy.
This is a delicious Pear/Kiwi forward fruit mix with a touch of honey! I hope you like it.