There are a few recipes I've liked the look of that use Purilum Vanilla Custard but as I'm in the UK this isn't an option for me and I stick with Cap V1, a mate that knows a good bit about mixing has said that Purilum is apparently stronger than Cap and suggested using around 30% more Cap when it called for Purlium, is anyone here able to tell me if that sounds right or has another suggestion please? Thanks guys!! xx