My Butterscotch Caramel Custard

Description

This is my take on caramel butterscotch custard. I prefer the Inawera custard for the nuttiness, heavy base and short steeping time. You have to let it sit at least one week, two weeks optimum, godlike after 40+ days. Add sweetener of your choice and preference, SS by Cap works the best for me around 0.10% (1 drop/15 ml). Tested on Recurve RDA, 42W, 0.35 Ohm, Tri-Core Fused Clapton Ni80.

Recipe

CAP French Vanilla 1.5%FW Butterscotch 3%FA Almond 0.5%FA Carmel (caramel) 1%INW Custard 2.5%TPA Sweet Cream 1%

Total Flavor: 9.5%