Not quite there...

[Jerzy]

So, I got sent some Pope & Brewers Vanilla Custard Supreme by mistake and thought I'd have a go at making some juice up. It's nice...but it's lacking something. I've already decided to add some sucralose sweetener to it (because I have an extremely sweet tooth and this recipe isn't sweet enough for me) but I think it needs to be a bit more...well, custardy. How far can I push the Vanilla Custard Supreme?

 

[Donald Trump's fister]

Have you let it steep or are you using it shortly after mixing it ?
Custards usually take a while to mature .

 

[Jerzy]

Have you let it steep

Yes, mate. It's had about 2 weeks so far. When I make my own, I tend to mix up a bottle and stick it in the cupboard to steep whilst I finish the bottle of whatever flavour I'm currently using.

 

[andipandi]

Ethyl Maltol can mute flavours, drop it and replace with the sweetener, I dont think you need, or should use both. Dont know the custard but they're not all equal, maybe it's not eggy enough. My adv custard, best after 2 months, my go to caramel in a custard or baccy blend is tfa caramel original, always seals the deal.

 

[Jerzy]

Ethyl Maltol can mute flavours, drop it and replace with the sweetener, I dont think you need, or should use both. Dont know the custard but they're not all equal, maybe it's not eggy enough. My adv custard, best after 2 months, my go to caramel in a custard or baccy blend is tfa caramel original, always seals the deal.

Do you think I've tried mixing too many flavours?

 

[andipandi]

Do you think I've tried mixing too many flavours?

I dont see the point of sweet cream in the blend, it's not really that sweet, I find it more useful in my (rarely made) fruit blends. I would maybe recommend some Inawera biscuit (@ 0.50%) but not with the ry4 d in there. As you like sweet, TFA Vanilla Custard II might be an option in the future, it lacks eggyness though and is quite high on the vanilla aspect.

 

[Jerzy]

I dont see the point of sweet cream in the blend, it's not really that sweet, I find it more useful in my (rarely made) fruit blends. I would maybe recommend some Inawera biscuit (@ 0.50%) but not with the ry4 d in there. As you like sweet, TFA Vanilla Custard II might be an option in the future, it lacks eggyness though and is quite high on the vanilla aspect.

I was hoping for sweetness without sucralose, but like you said, it's not particularly sweet. I do also have some French vanilla cream (but didn't want to risk vanilla overload) and some Bavarian cream which does have a custardy flavour; that one might have been a better choice.