Traitorous Custard Powder

For a long time I thought that when you made custard using custard powder, it was as close as you could get to the real thing without getting the eggs fresh laid from a chicken and growing your own vanilla beans. Tonight I actually looked at the ingredients on the tin and discovered that I've been making VANILLA FLAVOURED CONSTARCH!! [And I'm dubious about the vanilla part ... it's SUPPOSED to be vanilla, but the tin just said "flavouring."]

I'm appalled that some sort of artificial, freeze-dried powder hasn't yet been concocted to simulate eggs, sugar and vanilla. I mean, if they can do it for pavlova (egg white) then why not custard? You've betrayed me for the first and final time, Bird's [so-called] Custard!!