I have not yet made any kind of Custardy juice, but do fancy making a "Rhubarb 'n' Custard" type in the near future. I read lots of conflicting information on Custard though. Many people say it needs to be steeped for 4 weeks plus, some people say you should make up the Custard component of a juice first, etc, etc.... So let's say I wanted to plan ahead and make up a few different Custardy type juices given the steep time...for example: 1) Portuguese Custard Tart (Pasteis de Nata) 2) Rhubarb 'n' Custard 3) Spanish "flan" custard tart (the upside down soft and floppy one with the runny caramel) First off, what concentrates would you recommend? I am OK with several different ones that can be blended to give different results. Second, how would you go about this? Would you first off, define all 3 recipes, then blend the "Custardy" bits - i.e. all creamy/custardy flavours with VG and PG base, steep these all separately and then add the rest of the flavour and Nic at a later point Or would you make up a bigger batch of a base Custard juice - and steep in VG/PG, then use that later as the base for all three recipes, adding everything else at that point? Or something else entirely? Any all all advice gratefully received before I go and buy some concentrates and embark on a multi-week project!