Alright guys and gals, so I've been sitting around at my real job for the last couple hours, a little bit bored (actually i'm bored out of my mind).
I'm thinking of whipping up and perfecting a bunch of different custard recipes here over the next few months to add to my flavor line.
I'm looking at mainly using FA and TFA flavors with the occasional CAP flavor thrown in there.
So, what does this have to do with you?
Well I'm offering some freebies to folks that come up with a good custard idea that, if it makes it into my line of flavors, I'll offer ya some free stuff, everything from flavor concentrates, to juice, coupon codes for friends, credit for the idea, etc etc etc.
Just bored here and want to bounce some ideas off y'all.
Oh, I almost forgot, all of these flavors will be diacetyl free and contain no 'custard note ingredients' such as acetoin or acetyl propionyl.
So far I'm thinking:
- Lemon Custard
- Lemon Italian Ice (not really custard but sounded good to me)
- Raspberry Custard
- Strawberry Custard
- Caramel Custard
- Lychee Custard
- Cinnamon Custard
- Chocolate Custard
I already have a solid vanilla custard that I like.
Throw some weird shit at me folks, trying to get a little creative here but not in front of my flavor stash at the moment!
I spent some time in Paris, many moons ago, and something I will never forget is eating creme brulees that had been topped with a little garnish of something savory.
I had a creme brulee sprinkled with thyme, one with a sprinkle of coffee, and one with cayenne pepper (I think it was).
So I'm thinking maybe a custard with a hint of something savory/herby, maybe rosemary or bitter coffee, or even something really crazy like bacon or even hickory smoke! Get a crazy sweet/savory taste going.
I like this idea a lot...A floral custard could be amazingly good done right...wheels are turning.
I'm thinking a natural rosemary extract with a splash of Zen Garden...
I think a chai custard would be interesting.
Chocolate Banana Custard, maybe a "cold" one like the old homemade frozen chocolate covered bananas my mom used to make. Chocolate inhale with a cold banana exhale.
definitely a thought, I think a straight frozen chocolate banana minus the custard would be better though ;-)
You could try a pumpkin custard.
Custard huh??
Bavana Custard (nana bavarian custard)
- 8% Banana (CAP)
- 3% Bavarian Cream (FW)
- 10% Vanilla Custard* (CAP)
[*You could try like I did, and experiment with butter and vanillian - in cream mixes.. Instead of traditional custards.. Works, but gets funky really fast, expert level mixing here. Gives a very smooth finish with hard to nail notes. I might one day find this lock and key..! Does work well in 'stone type' mix flavors. The butter taste throws off the palate a bit, but gives a custard appearance to the vape. I was working on a salty banana profile of sorts.. Got close, but ran out of enthusiasm.]
Strawberry Custard
- 4% Vanilla Custard (CAP)
- 6% Sweet Strawberry (CAP)
- 2% Vanilla Swirl (TFA)
- 2% Strawberry (Ripe) (TFA)
Strawberry Vanilla Custard
- 1% Bavarian Cream (TFA)
- 0.5% Sweet Cream (TFA)
- 10% Sweet Strawberry (CAP)
- 1% Toasted Marshmallow (TFA)
- 10% Vanilla Custard (CAP)
- 0.5% Vanillian (TFA)
> [*You could try like I did, and experiment with butter and vanillian - in cream mixes.. Instead of traditional custards.. Works, but gets funky really fast, expert level mixing here. Gives a very smooth finish with hard to nail notes. I might one day find this lock and key..! Does work well in 'stone type' mix flavors. The butter taste throws off the palate a bit, but gives a custard appearance to the vape. I was working on a salty banana profile of sorts.. Got close, but ran out of enthusiasm.]
Yeah still trying to avoid diacetyl, acetoin and acetyl propionyl unforunately which means no butter flavors allowed. Love the idea behind it though!
Bavarian Cream out on the nana as well. I've mixed a couple strawberries really similar to that and would have to drop/replace 3 ingredients from the last.
Fuck making custards with no diketones...lol
> diketones^diketones^diketones
Hear ya on that. Tough, but ideas sometimes are worth more than gold. I would love to try some salty custards if someone gets the lock and key. Without the crap chemicals. We are limited by the flavor chemist, who create our molecules to mix with.
Was a huge deterrent to me, due to them. Still fun on small scale and oh.someone's.god.the.taste!
Edit:
After thinking on it.. I thought I would share. :) I've been working on a Grape pow fizzy cirtus drink. With creamy vanilla notes. Lemon grape cream in the basic form.... idea^idea (hint: Green apple digs grape flavors)
Over the summer, I was playing around with citrus & cream pops. Some were ok, some seems funky and left a bad taste.
- Blueberry Custard
- Pralines and Cream Custard (Sounds weird but I made one that I really enjoy)
- Harvest Berry Custard
- Mandarine Orange Custard
I do have an apple custard flavor that had gotten some very good reactions from people. Definitely not able to make it using your restrictions, though. If you'd like to talk it over, send me a pm. Also have a chocolate pudding a friend of mine loves, but I personally think it needs some more work as well. And working on s chocolate raspberry cheesecake flavor too.
Like I said, shoot me a pm and see if we can help each other out a bit.
Butterscotch Bourbon Custard. Mmmmm.
-
Irish Cream Custard
-
Jamaican Rum Custard
-
Brandy Custard
-
Fig and Almond Custard
All sound good to me. Will probably try them for myself once I find a good custard base :)
I've given up on using a single custard or cream base. Always find myself needing to adjust them up or down anyways for particular additions of other flavors.
I love my vanilla cream custard base with caramel, butterscotch, added vanilla, chocolate, cinnamon, but it doesn't work for shit with fruits. Just go by scratch per recipe nowadays and they usually wind up even better.
I was really thinking about trying to make a lemon graham crumble. But I'm still pretty nooby with DiY, but I can't help but to think it would be heavenly.
Edit: not so much of a custard, but you make a mean key lime pie. I'd be interested in seeing what you can do with that.
- TFA Dragonfruit 7%
- TFA Strawberry (Ripe) 3%
- TFA Strawberry 3%
- TFA Vanilla Custard 5%
- TFA Bavarian Cream 2%
- TFA Sweet Cream 2%
Something I've had in my head for several days now given a rough draft. Have yet to create.
I have all the ingredients, and I'll give this a shot tonight.
I made a batch of 90VG/10 PG, 6mg last night.
Just the 5% vanilla custard & 7% Dragonfruit; as I didn't have all of my syringes with me and I was running out of time to mix for the night. I haven't yet had a chance to steep it in my ultrasonic.
The custard is pretty solid; it's not too light but not super potent or overpowering. The dragonfruit I can somewhat taste blended in with the custard. On other inhales I can taste the dragonfruit more predominantly before it settles into the custard.
The strawberries smell stronger(I have yet had a chance to mix them) than the dragonfruit for sure; and may overpower it. Might wunna bring it down to 2% each, and bring the creams down to 1% each. Perhaps bump the Dragonfruit up to 8-10%.
Just thought I'd share with you the recipe that I use based off of your suggestions. Hell, I even named it after your username. :D
Mixed at 70VG/30PG
Dragonfruit 12%
Strawberry(Ripe) 4.5%
Strawberry 4%
Vanilla Custard 1.5%
Milkstone 1.5%
Lemon Lime 0.25%
Custards are surprisingly good with just a hint of tobacco. Especially if you don't have a tobacco in your line up.
Have a few RY4 variations under construction right now but still very new to working with tobaccos.
I quite often make a pretty decent strawberry banana custard cream type flavour, it's not real heavy on the custard. It's one of my favourites, I guess I could share it if there's interest.
You missed blackberry, but your options may be a bit limited there. The only blackberry I can stand so far is FW. I've tried TPA, FA, and FF as well, not happy with any of them.
A mixed berry one is always good. Gremlin makes a really nice one. I've had better luck using mixed berry flavourings than using more than two individual berry flavours together.
Cinnamon I've done, and it works not badly at all. Vanilla undertones help fill it out.
Chocolate is on my list, now that I have some TPA double chocolate (clear). This stuff is great, it doesn't burn nearly as much as the darker chocolate flavours available.
> Oh, I almost forgot, all of these flavors will be diacetyl free and contain no 'custard note ingredients' such as acetoin or acetyl propionyl.
So this implies using what, Cap v2 flavours? I'm still waiting to find out what they're using instead of diketones. In all seriousness, without knowing what the substitute is, we cannot in good conscience assume it's any safer or better. Have you come across any information in this area?
they are using butyric acid as a substitute. I've reviewed MSDS for it and a little research, similar to many chemicals in flavors we use, inhalation hazards causing minor respiratory irritation but nothing major.
CAP V2, TFA remakes and FA flavors.
> butyric acid
Yikes. They/you must mean esters of it, but it'll take a little more looking to find which ones (most of them seem to be on the fruity side). On its own I don't see how that could possibly work, considering how offensive it is even at very low concentrations.
Thanks for the pointer, I'll keep digging.
Source: https://shop.perfumersapprentice.com/t-FlavorWorkshopCustard.aspx
NEW UPDATE 07/20/14
There is another custard note that has not had as much attention as the others, and that ingredient is Butyric Acid. Butyric acid is found naturally in butter and milk, as well as certain cheeses, and it is sometimes used at low levels to accentuate a butter note. It is not as commonly used at as high levels as Acetoin and Acetyl Propionyl, because if overdone it can lend a rather unpleasant aftertaste to a flavor. There are companies who are now "re-working" vanilla flavors using it more in place of Acetoin and Acetyl Propionyl, but in reality Butyric Acid can also be irritating when inhaled. We have listed a new flavor, Vanilla Bean Gelato, which has no Acetoin or Acetyl Propionyl, and uses Butyric Acid instead.
A pomegranate custard might go over well and is a flavor I've never seen before, perhaps with a little tartness on the exhale. Of the ideas you have listed, lemon Italian ice really sounds nice. I'm imagining that as a limoncello with a slight menthol/koolada kick. It might be interesting to play around with a wintergreen or spearmint to take this idea in a slightly different direction.
My favorite custard that I have come up with so far. :D King Custard
Mind sharing your custard recipe? All of your stuff comes out bomb, so I'm interested
Haha, well I don't have a 'custard recipe'.
Despite having come up with a few decent custard and cream bases, I've scrapped them all and mix per flavor instead. I don't sell nor do I enjoy vaping a basic 'vanilla custard' like most folks enjoying the hype. Personally trying to avoid custard notes more or less, not completely, but avoiding the ones I know to be high concentrations, like CAP Vanilla Custard V1, and I think V2 is ok at best.
Amazing how well you'll know how certain flavors will interact once you've spent enough time tinkering...
Here's a fun little cake I whipped up earlier today though, first time with FW Yellow Cake but had been wanting to try it for awhile...
Could be used for a lot of stuff as a decent 'cakestone' type base to add fruits to. This is version one but pretty tasty, look forward to adding some strawberry to it tomorrow (probably need to increase all percentages ~20% or so but whatever, I like my stuff light, I always have to re-mix stronger to find the best percentage overall once I get the basics dialed in).
- 5% FW Yellow Cake
- 2% FW Toffee Dream Cream
- 1% TFA Brown Sugar Extra
- 1% TFA Whipped Cream
- 0.5% TFA Graham Cracker Clear
- 0.25% FA Hazelnut