European Custard by Labubs

Steep Time: 3-7 days

Custard (FA)-4.5%

Key Lime Pie (TFA) or Italian Lemon Sicily (CAP)-1.5%

[This is the eyeballer. I usually mix around 0.75% Key Lime Pie (TFA) with 0.75% Lemon Sicily, and overdo it a bit....like if it calls for 1.2ml, ill bring it up to 1.5. This is usually fine as I always mix Max VG for all recipes. Also will probably grab Lime Tahiti CP and throw a few drops in, or pretty much any Lemon or Lime in a 30ml dropper bottle and put 10 drops or so alongside the main flavor. Usually comes out more to a 2-2.5% mixture of my lemons/limes]

Marshmallow (CAP), have used (TFA)-2.5%

Sweet Cream (CAP)-2%

Vanilla Custard v1 (CAP)-2%

Notes- The Custard (FA) is the backbone. It has a zesty citrus tang to it, vanilla custard it is not. I read about Custards and in Italy/Europe Custard isn't the vanilla pudding/flan flavor we expect in the states, but is cooked with the zest of lemon or lime inside, hence this flavor's citrus taste.

The Citrus flavors accent this, and you can be VERY liberal in your use of them. Use one or another, mix them together, bump percentagesup (within reason), add drops after measuring your choice out and finishing the juice, I've been partial to Key Lime mostly as it plays wonderfully with the creams. However, I'll still do a ratio of 3:1 KLP to Lemon Sicily right in the syringe. The way I usually make it, I should probably name it European Style Lemon Lime Custard.

Marshmallow - Unfortunately the old CAP formulation is better and is no longer available, but it doesn't really matter. TFA or most other brands work fine. This is our sweetener, to balance out all that Citrus. Also here for mouthfeel.

Sweet Cream (CAP)- See above, and also lends a slightly creamy aspect to what would otherwise end up being a bit sour lemon lime type juice. Makes it into more of a Custard, albeit an unconventional one.

Vanilla Custard v1(CAP) - The flavoring king. The vanilla and very slight butter note rounds out the Marshmallow and Sweet Cream. The vanilla also turns the Citrusy Custard into something between straight dessert and a fruit. Next order I should really get a 16 or 32 oz of this, its so versatile, its the king for a reason, baby!

Marshmallow+ Sweet Cream + VC1 also round off all that Citrus Zest present and sweeten the juice in the exact way we want. After making Botboy141's excellent Key Lime Pie recipe, I bought 4oz of Key Lime for it. I love the KLP, but can honestly say I've used that flavoring more for this, as Key Lime Pie is a "I'm in that mood" kind of juice.

I enjoy it as an ADV and batch it about once every month or two. Its sweet, its zesty, and has a nice thick mouthfeel to it yet isn't TOO thick. Go easy on me /r/DIY_Ejuice, this is my first public recipe :-)