CUSTARD

Custard in perfume suggests a smooth, sweet dessert cream, often centred on vanilla and a milky richness. It is a more specific food image than the broad word “creamy”: think of the soft filling or sauce in a dessert rather than a texture that could also describe sandalwood. An overt egg-like smell is not required by the note name.

Jousset lists vanilla custard in its Crème Brûlée interpretation, separately from fresh cream and burnt sugar crust. This distinction is useful: custard supplies the creamy dessert idea, while caramelised or toasted effects can come from other elements. Their balance belongs to the individual composition. The note represents an olfactory accord, not one standard ingredient or extraction. It does not confirm milk, eggs or prepared custard in the fragrance formula.