<iframe width="640" height="480" allowfullscreen="true" autoplay="false" disablekbcontrols="false" enableiframeapi="false" endtime="0" ivloadpolicy="0" loop="false" modestbranding="false" origin playlist src="https://www.youtube.com/embed/ko70cExuzZM?si=bRBMUHPKDyceGgqT" start="0"></iframe>Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 馃グ~ Vixon's recipe for Vanilla Pudding ~Ingredients1/2 cup sugar3 Tablespoons cornstarch1/8 teaspoon salt2 cups milk2 egg yolks1 Tablespoon butter2 teaspoons vanillaInstructionsIn a 2-quart saucepan, mix sugar, cornstarch and salt.Whisk together milk and egg yolks in a separate bowl.Slowly add milk mixture to the dry mixture while whisking.Heat the mixture over medium heat; add the butter so it melts as the mixture warms up.Bring to full boil for 1 minute, or until thickened, whisking constantly.Remove from heat; stir in vanilla.Optional: press pudding through sieve to remove lumps.Cool slightly; push a piece of plastic wrap or wax paper against the pudding. Eat warm or chill in the refrigerator before serving.Optional: top with sliced bananas and vanilla wafers.TipsUse granulated sugar not powdered sugar.Recommend using either whole or 2% milk for a thick pudding texture.If your pudding has lumps, feel free to push through a sieve to make smooth. (A few lumps never killed anyone).To easily separate egg yolks from the whites, crack the egg in half, and use the egg shell to separate. Over a bowl, pour the yolk from one half shell to the other and the whites will seep out on their own into the bowl. Save the white for an omelet or try your hand at homemade angel food cake.Homemade pudding tends to form a skin on top. To prevent this, press a piece of plastic wrap or waxed paper against the pudding before chilling in the refrigerator.
