Alright everyone, here it is. I should have considered that a name like Alfred Pudding would make me responsible for an awesome pudding recipe. So, after a depressingly large amount of trial and error and countless testers, I am finally ready to share my latest creation. I owe u/ConcreteRiver a gargantuan thank you for helping me get this thing figured out. Had it not been for his wisdom, I probably would have ran out of FLV Vanilla Pudding before I was satisfied. This recipe is functional as a shake and vape, but you will get more of the INW Custard and it gets better around day 5. Let's get into the recipe:

|Alfred's Pudding|| |:-|:-| |FA - Bourbon (Vanilla)|2%| |INW - Custard|.75%| |VT - Golden Syrup|1.5%| |FLV - Sweet Coconut|.75%| |FLV - Vanilla Pudding|3.5%|

After trying out numerous vanilla flavorings (i.e., INW Shisha Vanilla, TPA Vanilla Swirl, FA Madagascar), I was still unhappy with the results. I wanted something to bring some serious depth to the vanilla from FLV Vanilla Pudding, without altering the texture that was already there. This is the first place that u/ConcreteRiver really helped me out. He recommended that I look into FA Bourbon (Vanilla) and FLV Vanilla Bean to bring authenticity without altering the mouthfeel. I ordered both of them immediately, and initially planned on using both in this recipe. I tested out FLV Vanilla Bean first, but it didn't bring the dark and spicy vanilla note that I was searching for. So I added in Bourbon and worked my way up to where I was happy. However, my suspicion (that was corroborated by Concrete) was that the FLV Vanilla Bean was just getting lost, and it wasn't necessary.

INW Custard was in my original recipe, however it was removed early on because I found it was bringing too much egg where I had it, and I wasn't sure it was the flavor I wanted. I went through about 5 iterations before I decided to try it again a bit lower. Pudding does have trace amounts of egg, and FLV Vanilla Pudding wasn't bringing that to the table. At this level, I think it blends into the profile enough that you probably wouldn't realize it's there without reading the recipe and adding it yourself.

VT Golden Syrup was here from the very beginning of the process. It is an awesome flavor, and I wanted to use it for adding sweetness and nuance to the pudding. It started out at .5% and kept going up with every variation to the point it sits at now. The flavor is what I imagine happens to sugar used in a pudding recipe while it's cooked. It's not dark enough to be a caramel, but enough to add some delicious complexity to the mix.

FLV Sweet Coconut is the second piece of Concrete wisdom that saved me a lot of headache. I wanted to add some buttery richness to the pudding, and went through many ideas before getting this right. I started out with TPA Butter, but quickly learned that people can get pepper out of it, so that was tossed out the window. The next idea was FA Butter, but frankly I'm not willing to order directly from FA to get it and I'm sure many others share this sentiment. Then I moved onto CAP Butter Cream, which at every level was turning my pudding into waxy frosting. Finally, after seeking guidance from someone with more knowledge than myself, I learned FLV Sweet Coconut can bring out some richness from a profile, and it worked perfectly.

Lastly, FLV Vanilla Pudding is the star of the recipe. When I first tested this flavor I honestly wasn't a big fan. However, after trying it out in other peoples' creations, I came around and embraced it. My opposition was most likely a symptom of expecting only excellence from a fellow pudding, and focusing on the flaws instead of the strengths. This flavor has an outstanding texture, and it is incredibly versatile in bakery and dessert recipes.

So that's it, my pudding is officially ready for consumption.