http://www.grouprecipes.com/111200/crema-fritta.html I've been playing with this for a couple weeks or so, and I think I about have it where I want it (maybe). I'll likely tweak it a little more, maybe not, because this is pretty good as is. Crema Fritta 6% Caps Vanilla Custard v1 3% FA Metaphor 2% FA Vienna Cream 1% FA Vanilla Classic Flavorah Rich Cinnamon - 1 drop per 30ml - The custard is pretty self explanatory. Kinda hard to make "fried custard" without it. - Metaphor is the bready outside crust. I've also debated on adding just a touch of FA Joy to maybe enhance the "fried" aspect of it, but Joy and I have a love/hate relationship and I really don't want to take a chance on insulting my new recipe by possibly turning it into "deep fried beer custard." - Vienna Cream just enhances the sweet and creamy part of the custard. - Vanilla Classic....just because. - Rich Cinnamon....I originally made this with FA cinnamon ceylon, but it just didn't capture the "baked cinnamon" aspect of the breading like I preferred. The Rich Cinnamon did the trick, just like dusting actual cinnamon powder over something that's just come out of the deep fryer. Super strong stuff, the one drop per 30ml is plenty! This needs to naturally age at least two weeks, preferably three, or by normal custard rules - the longer the better. And I made mine with a 60vg/40pg ratio, YMMV. Any and all feedback welcome!