<h3>Capella 3-2-1 Custard</h3><h4>Description</h4>If you're nit a fan of diketones then swap out FV and VC for their version 2's, bear in mind they might need longer to steep. 

STEEP: 5 days (Minimum/Longer for v2) 

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After seeing many people doing a 321 recipe, I wanted to give it ago myself. My goal was to make an all Capella custard, Through trial and error I think I:ve found the perfect one.

Using VBIC, Bavarian Cream, Sweet Cream, all lacked in the mouth feel. So, I threw in Yellow Cake and wow it made a difference. 

Vanilla Custard v1 is heavy on the egg and butter notes, so it is the better one for this recipe. Version 2 seemed to take longer to steep and didn't have the particular flavour I wanted. 

French Vanilla v1 is a brilliant vanilla cream, it boosts those vanilla notes that VC is lacking. 

Yellow cake; using this at 1% gives the recipe a thicker and fluffier feel, it makes the recipe feel more complete and adds that finish onto the end. <h4>Recipe</h4>CAP French Vanilla &nbsp; &nbsp; <strong>2%</strong>CAP Super Sweet &nbsp; &nbsp; <strong>0.5%</strong>CAP Vanilla Custard &nbsp; &nbsp; <strong>3%</strong>CAP Yellow Cake &nbsp; &nbsp; <strong>1%</strong><p>Total Flavor: <strong>6.5%</strong></p>