Howdy, So Ive been trying to make a vanilla custard inspired by RnR vapors vanilla custard. After doing some single flavor testing, I found the main note to be CAP French Vanilla. When I test CAP FV solo it has this bold and rich vanilla flavor with the vanilla being very much in the front. Its got a wonderful vanilla taste, the one I was looking for. I also wanted to compliment the CAP FV with a bright vanilla. I found testing Vanilla Swirl that it is a bright and light weight vanilla but very much vanilla forward. Another excellent flavor. I tried both of these at 4% solo. I mixed up a custard which was CAP French Vanilla at 4% TPA Vanilla Swirl at 2% CAP Vanilla Custard v1 at 2% 70/30 VG/PG 3mg
I added the VCv1 to add some weight and the egg you find in custard. I didn't want it to be too heavy and eggy though, Im looking for a vanilla custard that is very vanilla with some richness in the background. Not a heavy custard.
In any case, I tested the flavor immediately and it was harsh. Ive been trying my hand at VC for a while..full disclosure not having done single flavor testing before recently and have found that most of my failed recipes where harsh. They were also more floral..probably because I was using up to 20% total flavor. Anyway... it was harsh, I tested at a week and it was still a bit harsh and frankly didn't have much flavor at all.
Finally I tested it yesterday (10 days after mixing) and it was less harsh, enough that I could "taste" the juice. What I found was very little vanilla flavor at all. Not much of ANY flavor frankly. I could barely pick up the CAP FV and definitely could not pick up the CAP VC or TPA Vanilla Swirl. The juice tasted hollow if that makes any sense, like there wasn't any foundation.
Im thinking of adding Vienna cream but I get a orange citrus note in vienna cream that I dont want in the mix. I also though TPA bavarian cream. One of my concerns though is adding too much vanilla and just muting everything.. which I may have already done. Any thoughts would be greatly appreciated. Cheers.
Seriously. Custard = a month minimum steep. 2 months for true flavor. I know, I know... but try it and you shall believe.
Anything more than 3 months I find the flavor falls off the face of the earth.
Here's where the issue lies.
When you break down to physical aroma volatiles, if you get beyond a certain point, the flavor mutes rather than amplifies.
Since you used both Cap VC V1 and V2, they likely use the same volatile to mimic the vanilla taste. I imagine Vanilla swirl might use the same vanilla volatile as well - so you've likely blown out the flavor.
I found with vanilla (and most) concentrates, it's best to mix say, Vanilla custard with a french vanilla, or a vanilla bean, as they likely don't use the same (or as high of a concentrate) volatile to achieve the flavor.
Since CAP does not release MSDS of ingredient lists, it's just speculation.
No custard will be vapable (well, you can, but shouldn't as you found out) for minimum 1-2 weeks. Longer is even better.
Personally, I just threw together a tester with 10% CAP VC V1 and it was heavenly after a week. I'm going to try some variations with VBIC, Swirl, FV. So, this post interests me what some of the others have to say.
Contrary to what some have said here IMHO your percentage total is actually quite low. As an example my go to Vanilla Custard Recipe has a total of 15% flavoring w/ multiple Vanillas. CAP Vanilla Custard, TFA Vanilla Swirl, TFA French Vanilla Cream and NN Vanilla Patchouli. This recipe pops with vanilla. Though be aware that I deliberately keep Vanilla out of most of my recipies, just to ensure that when I really want it, my senses won't have Vanilla fatigue. I would put Vanilla in everything if I weren't careful. As to specific flavorings you mentioned, FA Vienna Cream has a more holiday spice to me and is quite light wich is easily covered up by most custard recipies. Bavarian Cream is perfect IMHO. That is unless you use other more complex flavors that bring cream notes w/ them, besides the CAP Vanilla Custard. ie. I alternate between TFA Vanilla Bean Gelato and their French Vanilla Cream so don't need the extra cream. Cream will dull your vanilla eventually, especially if you're looking for it to be bright.
IDK what you & OP are talking about, but Catalan Cream has cinnamon/nutmeg notes, Vienna cream just has a light vanilla note.
Ha! Well everyone's taste's are different. I taste/smell caramel and very slight Chocolate notes in the Catalan Cream. I've stopped using the VC in my Fruit & Milk recipies. While I really enjoy the freash dairy notes, the spice flavor was just killing the overall profile. For that recipe I stuck with just Cream Fresh. The most neutral of FA's creams ummm... IMHO