RDA/ Velocity
% Used/ 3
Coil/ Clapton W/ 45
Steep Time/2 weeks Wicking/ Full
PG/VG 50/50 Nic% 0
Mouth Feel - Light on the tongue and nose, not very dense would give it a 2 out of 10.no throat hit.
Flavor Properties- Smooth and light cream, very sweet with just a touch of egg, very light vanilla, and a hint of butter.
Relatable Flavors - Like drinking a glass of sweetened milk, or eating a spoonful of cream icing.
Off Flavors - Slight aftertaste. ( I'm sure someone will tell me it tastes like cardboard. I didn't realize how much cardboard people ate until I started posting flavor reviews. )
Position In The Recipe - I have seen this used in countless recipes and I've always considered it a bass note.but After tasting it solo I'm convinced it's simply an accent for other richer creams.
Pairings - Other creams, fruits, berries, tobacco's, bakeries, and nut flavorings.( please let me know if I missed any )
Just as a heads up the only thing way to actually get an eggy taste in a custard type flavor is to include pretty harsh mercaptans/thiols/sulfurous compounds which the overwhelming majority of manufacturers I've tried haven't bothered to include. I'd probably stop looking for an eggy taste when 99% of the time it just isn't there.
The vanilla isn't light, its piercing and overwhelming from my experience.
3% is also too high. 1.50% maybe 2.00% would be a good standalone percentage to test at.
Thank you for the info I put eggy into cream reviews at the suggestion of another mixer I respect. You seem to be well-informed and very into the makeup of each flavoring, feel free to post links to any info you fill like sharing. And I can't resist does vanilla bean piercing hurt? ;)
Also just wanted to add I don't mean to discourage the reviews, its definitely a good thing that you're trying to contribute to the community. The only "eggy" additive I've ever used is Medicine Flower Coffee, considering it naturally contains some compounds that give off an alliaceous type flavor usually synonymous with "eggy" (made a pretty convincing tiramisu with it a while ago).
u seem like the perfect person to ask this question. what are some pre mixed flavor concentrates u would consider essential for an eggy custard to which i intend to add a smooth ripe strawberry mix. im new to mixing but im likining in my mind as like mustard milk but the vbic would only be moderate and theres also egginess (maybe eggnog?) and the main cream is just a smooth subtle light vanilla but it def overpowers in a way. im almost sure there would be hints of graham or graham cheese crust. maybe add in triacetin blender
Anyone else get some sort of alcohol taste from it? I have a lot of other creams/vanilla creams but only this one gives me that taste.
Agree on the 'cream support' role for Vienna cream, it is too wispy to be the cream body. I find it pretty sweet, which I guess is a lot of vanilla in there, maybe too much. I don't taste any egg nor butter in there, just a light (skimmed ) milk with a lot of vanilla. Use at below 2% or it makes things too sweet.
Interesting Maybe I'm mistaking sweetness for vanilla Maybe you're the second person to comment about trying it at a lower percent I guess I'll have to dilute it and give it another go
I think it is similar to FW Cake Batter Dip in that respect, they both taste super sweet, a sort of cloying sweetness that becomes too sickly after a ml or two. Both I think contain a large percentage of vanilla. (CBD being Vanilla, Almond/marzipan and a little coconut)
Yeah, give it a go at like 1.5% as joesphaa suggests, let us know if your thoughts change.
I've found that most Flavourart peaks at a low%...then mutes, then you can get another take on it at around 4-5%...after that it's mostly muted...try it at .5%-1%...There are only a few exceptions, notably Soho-which most like in the 8-10% range...
I really wanted to like this flavor. Based on the hype I ordered a 120 and the stuff just tastes like plastic to me. Before I ordered this 120 I ordered a 15ml to make HIC's Samoa's recipe which also tasted like plastic so I don't think I got a bad batch.
? What vendor are you using? I'm doing a soma GS cookie HIC don't do it fore me ether tasted like a bad Almond Joy. I can't remember which ones but I know Wayne uses this flavor in several of his recipes, and I like almost everything he has ever put out.
> egg, no vanilla, hint of butter.
What? You're crazy, I swear.
Should read more like:
> no egg, slight vanilla, no butter, reminds me of eggnog or boston cream pie.
Also why would you rate it >2 out of 10.
And what are your variables/criteria on rating it on a scale of 10? Seems like you're only critiquing how "dense" flavours are before giving them a number out of 10.
Crazy yes ;) I'll have to give it a retest and see. My kids won't give me two seconds so I have to keep coming back to writing this up. As far as rating from 1 to 10 I am just rating it on its density the not on of the quality of the flavor. How do you suggest I make that clear in the review?
Very slight almost put that in there, and then talk myself out of it because I just wasn't sure if that's really what I was tasting, or I wanted to taste it because of the picture of an ice cream sandwich on the bottle. Just retasted and you guys are definitely there.