dachilledfox
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- Joined
- Apr 2, 2015
- Messages
- 16
Oops Ment sorry
That's actually a really interesting idea... So, cream base made from various cream type flavours, and your VG / PG, then presteep it and use it for your mixes?
Should reduce steeping a lot as well especially if you're just adding a fruit type flavour to the base
'ment' you can get good flavour from these in a 6 to 8 % total mix
Yes it does. I also do the same with custard. After a good steep, I add between 10 and 20% fruit flavouring to a custard.
Just ordered another "super six" and included cream fresh, thank you.I think for a straight creamy taste to go with cream fresh to start at low percentage and work from there. Vienna cream is a bit egg nog like and Catalan is a bit spicy (cinnamon) maybe.
What's your custard base?
I've stuck with the old:
17% cap v1 custard
2% dulce de leche
1% EM
Which has served me well but I'm open to ideas.... And just received 100ml of custard concentrate