I don't want to continue the debate but I've made the personal decision not to use custard flavorings, no matter how much I like them. I have found though that using TFA Sweet Cream in my mixes (especially vanillas) helps to get that super-creamy, "mouthy" taste of the custards. This is undoubtedly because it also contains acetoin but per TFA's site, only "trace amounts", and that's less of a risk I'm willing to take rather than the full custards. Just a suggestion for others