@MysticRose have you tried Ina’s vanilla? That’s my favorite for a straight vanilla (though I’ve not tried FA Madagascar). And being totally honest… I still prefer using some Mexican vanilla, yes the stuff used in cooking, that I’ve had for decades (alcohol based). That stuff is just beyond nummy. =D -I’ve read bits and bobs about using stuff like that, but it’s so potent, that I’m using a miniscule amount, that is be surprised if it matters. (I wish I knew someone in the field, because I’d love to have it mass spec’d though, just to satisfy personal curiosities. Lol)
I think it’s probably more the fact that it’s ‘an accepted standard’ these days. I don’t think it’s fallen out of fashion at all.
As to anything surpassing it… You definitely have my attention! Did I miss something while I was away for a bit? I know that @Ken_O_Where prefers TFA VC (IIRC), and Ina had a recent Custard come out that I’ve seen a few mentions of, but not enough to make any kind of serious impression (on me at least).
Personally, I’m dying to try Ina’s creme brulee. And while I know that RF has a version, sadly, too many of theirs have yet to be “ported over” to extracts. =(
Waiting is hard. /chuckles