| Bases | Percent | Volume | Mass | Drops |
|---|---|---|---|---|
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| PGPropylene Glycol | {{ percentPG }} % | {{ calcVolume( percentPG ) }} ml | {{ calcMass( percentPG, unitsMass.pg ) }} g | {{ calcDrops( percentPG ) }} d |
| Flavors | Percent | Volume | Mass | Drops |
|
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Recipe Notes:
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.
FA Bourbon (Vanilla) is an authentic spicy vanilla note that does wonders in this recipe. Pudding does have trace amounts of egg, and FLV Vanilla Pudding wasn't bringing that to the table. So I decided to use INW Custard at a low percentage. 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 used to bring out some buttery richness from the profile.
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.
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