Peters · Desserts
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French vanilla means a custard base, egg yolks cooked into the mix, which gives a yellower colour and a richer, faintly caramelised flavour than plain vanilla manages. This is the reduced fat interpretation of that. The caramel note is the marker. Even without the fat a custard base normally carries, the flavour aims at the browned, eggy quality that separates French vanilla from Classic, with reconstituted low fat milk at 63% doing the volume underneath it. It sits alongside Classic Vanilla in the range as the slightly more interesting of the two, and the difference between them is entirely in that caramel edge rather than in the strength of the vanilla.
