I've got the same recipe going with CAP Custard V1, almost forgot about it. I'll have to try it tonight.I did 6% plus 1% each of inw biscuit and vta custard. I might add a little citrus mix or pink guava (a touch) to bring out the citrus zing, and meringue.
I love lemon curd and make it yearly. We grow meyer lemons, which are sweeter and less tart/zesty than a regular lemon. I think this flavor matches that meyer lemon curd profile. I just like a little more bite to my citrus. I also like a little more forward “crust”. I can see people liking it as is, but for my tastes it needed a little filling outIt is supposed to be a one-shot and good after an 11 day steep. I haven't tried it myself so am only passing along what I have read. People say it tastes like lemon curd, which I love but isn't exactly the same as an American lemon meringue pie.
For my palate; FA Custard, and CAP Vanilla Custard (v1), would be the two I would consider.Can I get opinions on the eggyist custard?
Too long...LOL. I steeped ceecee's Vanilla Custard Base for months because I was sure it was too sweet. Once I tried it I found it wasn't that sweet and I added 2% Raspberry PUR. Only let that steep a couple days. Needs more,but it's good.How long do you steep for?
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Thank youFor my palate; FA Custard, and CAP Vanilla Custard (v1), would be the two I would consider.
I am (personally) not a huge fan of the CAP, as I am one of those folks who gets a peppery note from it. That becomes a deal-breaker for custard centered mixes for my tastes. When it is used only as a supporting note (mostly for texture), and the primary flavors are dominant enough, I don't mind CAP's inclusion.
So, for my personal tastes (when I am wanting a heavier, more eggy, custard), I usually start with FA Custard. It does have a slight lemon citrus hint to it. But, I find it quite light, and useful for "brightening" many fruit flavors... and then disappearing into the background. I know you are not a fan of lemon; and if you are hypersensitive to it, keep the percentage to a minimum (or start with the CAP).
If I want a r e a l l y bland custard (minimal vanilla, and no lemon); I find a combination of INW Custard (in the ballpark of 4%), and just a touch of Meringue (either FA or TFA; at only 0.25%) will give me an eggy, though somewhat lighter than either CAP or FA, custard... that can be included in just about anything.
As always; YMMV.![]()
It’s right at 70* here, tonight will be low 50’s. I’ll give you a laugh.... I already brought in firewood. People here (Himself included) don’t understand THIS is NOT cold. A couple of years ago, front page newspaper picture was of some tourists from Chicago touring in shorts and tshirts. People thought they were crazy. It was freaking high 50’s out! Year before last, it was 81 Christmas Day. I cranked the a/c to 65 and lit the fireplace anyway.Good luck,MelAt 17 degrees it was rather cold getting firewood today. Lost my mixing energy.
You could do a strawberry with kiwi or mango.I need to mix some not dessert flavors this go round. Any fresh ideas for fruits?
The only thing I mix at more than 10% quantity is this (all TFA):I need to mix some not dessert flavors this go round. Any fresh ideas for fruits?
If I could find my blooming marshmallow, it would be lovely. I know I didn’t finish it, but it’s hiding somewhereYou could do a strawberry with kiwi or mango.
Strawberry of your choice 6-10% -some like to mix strawberry...ie. TFA strawberry ripe at 6% and TFA strawberry @1%
Cotton Candy or em 1%
you can add koolada or ws-23 @ .25-.50%
FA Kiwi 3-5% or
any mango you like @5%
Then there is passion fruit with guava and orange.
Cap Sweet Guava or your choice 3%
FA Orange 1%
FA Passionfruit 1%
marshmallow .25% I used TFA but your choice
Or a bb jam.
My version
Cap Blueberry Jam 5%
Cap Blueberry 2%
FA Bilberry .40%
Pur Marshmallow 1.20%
TFA Whipped Cream 1%
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This came highly recommended by a good mixer. I haven’t mixed it yet though.I need to mix some not dessert flavors this go round. Any fresh ideas for fruits?