I'll be interested to see what you come up with. I share your love of a great creme brûlée base. I've been developing different versions for a few years now.
Here are some of the eggy flavors I've used in my custard recipes:
• fa meringue: egg white, pretty sweet and dry
• fa custard: The classic. It tastes just like a light custard, perfectly balanced. However, the lemon note can really be distracting. The solution is to let it steep for at least 1 month. After that the lemon disappears. If you're using strong flavors, they'll mask the citrus. I mix up a large bottle at 25%, let it steep and use that in my mixes
• inawera creme brûlée: not as eggy as it could be and the vanilla is prominent, but I use it a lot and it's one of my favorites. I still have to add milky dairy notes sometimes (ie. fa whipped cream, molinberry creamy vanilla, milkshake, etc.), but it's probably the closest I've found so far to a plain custard flavor. It can be vaped stand-alone.
• vienna cream: well-balanced, sweet and almost fruity. Many people love this with fa cream fresh. I love cream fresh, but vienna cream is little too favored for my straight ahead creme brûlée recipes.
• catalan creme: this is fa's creme brûlée flavor. It's very good, but again it has a lot of non-dairy, non-eggy notes in it: brown sugar, faint cinnamon, and a bit of citrus. It's great, but it's very specific. But like fa custard, it develops into a great flan flavor after a month. I also mix this one at 25% and use the steeped flavor in my mixes.
• inawera custard: new, nice thick custard favor, low percentages, no off notes just egg, dairy, a little vanilla and a hint of sugar. This one's promising but I need to work with it a bit more.
These aren't really base flavors, but they add an egg note if that's what you're looking for:
• cap egg nog: i find this a bit overwhelming, but it's very eggy. I'm not huge CAP fan anyway, they're too artificial tasting for me.
• nature's flavors zabaglione: this stuff is really good but it's hard to come by. Zabaglione is an italian custard made of eggs, cream and sometimes a dash of alcohol. And that's exactly what this flavor tastes like. Nature's Flavors are all alcohol-based so they need a lot of airing.
That's about all for now. Hope that helps a bit.
