Correct me if I'm wrong but Custard tends to be lighter in the US? And I know everyone here likes there forward fruit top note. My custards are heavy and the idea has always been to mimic adding a spoon of jam to the custard so never forward in the mix....I don't think that would work for me....or in a heavy custard....just my two cents.
Hmm. I don't make custards often, but we used to make ice cream and creme brulee at home when the kids were little. Nowadays, when I need creme anglaise for dessert I just melt some vanilla ice cream and I'm done.

I don't think American custards are different from European ones--they all use the same basic French recipe (eggs, milk/cream, sugar) and use eggs as a thickener. Their consistency depends on the application--creme anglaise/ice cream base is more pourable, creme patissiere (or what we call pastry cream or pudding here) is basically creme anglaise thickened with cornstarch. That's all I know.
For some reason, vaping custards vary greatly--many are heavy, eggy, overly sweet, and buttery, and thus completely unvapeable for me.