Percentage Used: 10%
Equipment Used: Troll RDA with a wickless single SS .8 ohm Clapton coil at 20W.
PG/VG: 30/70
Steep Time: 2 Weeks
Aroma: Deep vanilla, caramel, cream, sweetness.
Flavor Description: Buttery, rich caramelized french style custard. Super smooth custard created with the richness of egg yolks and cream, which provides that unique buttery silky custard. Even with that, I don't taste any egg here. Heavy warm vanilla notes with caramelized sugar. Balanced just on the edge of caramel with a slight nutty note. This is a very complex and dense custard, and makes an excellent single flavor with a pleasing and tempting characteristic aroma.
Off Flavors: None
Throat Hit: 3/10
Pairings: Cake, coffee, cookies, other creams, nuts, tobaccos, ice cream, shakes, cupcakes, pies, cheesecake, white chocolate, frostings, whipped cream. Fruits that pair well with cream.
Notes: This has a lovely mouth feel, not as thick on the tongue as CAP V1, but more buttery and silky. Good single flavor strength for me at 10%, but I could see pushing it to 12-14% for an in your face flavor. In blends this would be good from .5-4% depending on the application.
Comparison: While I like TFA French Vanilla Creme, this is the real thing while the creme is the fat free diet version. This is more rich and complex, and has the body that is missing with the creme. The creme is more milky than creamy.
Love this flavor because it is crazy high in acetoin (butter note). I add acetoin to everything creamy but this concentrate did it right the first time around.
French Vanilla Creme has no acetoin and instead has only the boring butyric acid.
You have acetoin by itself you add, or you use ingredients with it?
Yeah, acetoin isn't that hard to import in pure form (or at least 98% pure). It's just a killer volatile, blends and carries and binds flavors magically.
It should probably just be in everything, lol.
Good review although personally I'd disagree on percentage. I used it once @3% with some fruits and it totally made it taste like vanilla pudding that spend night in cupboard with fruits. Completely muted other flavours. I had succes using it @1% to make cream base "creamier and more vanilly" but I would dare go to 10%
I wouldn't either in a blend. But it's reasonable and delicious for a single flavor mix. It is more of a bakery dessert custard and will overwhelm lighter flavors easily. It all just depends on how light or strong you like your flavors, we are all different :)