Improving a bland mix

[jmw2309]

I have 60 ml of custard I made a couple of months back. The recipe was:

CCW Custard 20%
CCW Vanilla 5%
Vanillin 5%

It has gone an orange colour and smells ok but tastes sort of watery with very little flavour whatsoever.

I was thinking of putting the 6 x 10ml bottles of it into a 100ml bottle and adding some capella custard, French vanilla deluxe and dulche de leche to it to try and salvage it.

If this idea is feasible how much of each would you more knowledgeable mixers suggest I add? Thanking you please!

[lairey]

jmw2309

DDL max 2%, unless you like the taste of burnt rubber
FVD - 4 or 5%
CAP Custard - up to 10%

You may also want to try a couple of side by side comparisons with 2 or 3% of vodka added. reddragon tried this with her flat mixes and it seemed to lift them. I have always diluted my VG with vodka and apart from a few disastrous recipe attempts, have always been very happy with my mixes. I have never mixed without, so can't tell you how much of a difference it makes, but it worked for Reddragon, so it's got to be worth a shot

[jmw2309]

Thanks lairey I that is very close to what I was thinking so will go with your idea!

What even is DDL as it smells rank!

[lairey]

Jan 30, 2015 13:02:57 GMT jmw2309 said:

Thanks lairey I that is very close to what I was thinking so will go with your idea!

What even is DDL as it smells rank!

Dulce de leche (pronounced: [?dulse ðe ?let?e]; Portuguese: doce de leite [?dosi d?i ?lejt?i] or [?dose de ?lejte]) is a confection prepared by slowly heating sweetened milk to create a substance that derives its taste from the Maillard reaction, changing flavour and colour.[3] Literally translated, it means "candy or sweet of milk" or "candy or sweet [made] of milk." It is popular in Ibero-America, notably in Mexico, Paraguay, Peru, Argentina, Chile, Uruguay, Brazil, Ecuador, Bolivia and Venezuela. The dulce de leche of El Salvador has a soft, crumbly texture, with an almost crystallized form. Mexico had versions as manjar (vanilla flavoured) or cajeta which is made from goat's milk. In Cuba, dulce de leche is made from soured milk that's curdled and then sweetened. In the Dominican Republic it is made with equal parts milk and sugar with cinnamon, and the texture is more like fudge. In Puerto Rico dulce de leche is sometimes made with unsweetened coconut milk.



Dulce de leche is also popular in the Philippines, where it is usually paired with cakes or breakfast rolls. As in other places, it has also found its way into other desserts such as cakes and ice cream.



Basically, you can make your own by boiling a can of condensed milk for a long time, although you can also buy it by the tin - it's one of the main ingredients in Banoffee Pie...  mmmmmmmmmmm 

[jmw2309]

Short and to the point. Thanks lairey

[qsplan]

I think one of the best Dulce de Leche desserts (if i am not wrong it was served as a cheesecake), the real true Dulce de Leche was in Nando's...

[Perpetua]

I'd bin it and start again if it was me jmw2309 . . . rather than throw good flavours after bad. Apologies if you or anyone else enjoys CCW's Custard, it was my least favourite custard concentrate that I've tried, mainly because it doesn't contain Acetoin or Acetylpropionyl to my knowledge.

I found a complete lack of depth, creaminess to it . . . but that's just my personal finding and opinion.

[poochops]

Agree with Perpetua, you're probably flogging a dead horse with this one and so for 60mls I'd bin it as a custard.

You could try splitting off 10mls and throwing some banana or strawberry in, perhaps a bit of cookie or graham cracker to cake it up a bit.

I was going to suggest adding 10ml cap vc and 5ml ddl to rescue it, but then you'do want to add some more nic, and then a bit of French vanilla to compensate, tooooo much trouble, I'd start again.

I made 400ml of custard in my last but one batch and for some reason I can't remember, but probs over confidence, I put in 10% ddl by mistake. I was a bit miffed to say the least cos I thought it was ruined but I'm just vaping the last 50mls and it's been a (rich but) great custard

[miltiades]

I agree with poochops and Perpetua , if it doesn't stand alone. Use it as an addition to a new recipe.
i have plenty of my recipes done with bases mixed to other bases of presteped liquids.

Now if you really want to give it a go. I will propose the ancient method of adding a bit of saline and a drop of vinegar per 10ml.
A classic method of french and other cuisines to enhance creams. Though if it's very low in concentration it wouldn't do any difference.

[chykensa]

Yep, rather than waste it I would consider what else you can add to it to make it the side-flavour rather than the main one. Strawberry or Raspberry works well, or as suggested some New York Cheesecake or Graham Cracker to beef up the body.

[sydsut]

I don't know if this is cogent or not but I got a lot of juices when I first started vaping and inevitably there were a number which I didn't like and they got put to the back of the cupboard. At the time it was all Egos and Evods, both batteries and clearos, but as I have graduated (after joining AAEC University) to better equipment like mechs and mods and RTAs and RDAs (and a lot lower resistance coils) I find myself re-evaluating these older juices as I can now clearly detect some subtle flavours that the lesser gear just missed. so I would just leave it at the back of a cupboard for now and maybe try it again in a few months.

[mike weaver93]

miltiades

Just tried the tip of adding a few drops of white distilled vinegar to a Soft Mint mix.

Firstly, the cream was tasting bland and when I added the vinegar, the taste burst into life..

Thanks for the tip.. really works.

PS: In the UK, distilled white vinegar I found hard to find, luckily I found it available in the local Chinese supermarket..

[miltiades]

mike weaver93

Great news! happy that worked to you as much as it worked to me...

You may try Organic Cyder Vinegar , i guess Waitrose will have some (in my years there was the good stuff)
it's the best from the vinegars i've tried.

Best regards
Miltos