Pots o' Gold

These little pots of golden caramel custard with hidden yummy apple treasure were a perfect finish to our St. Patty's Day meal yesterday of Corned Beef Bites and Cabbage.

Shelly's Pots o' Gold

4 Apples, peeled, cored and diced
1/4 cup Golden Raisins
3 Tablespoons Walnuts, chopped
2 Tablespoons Sugar Free Torani Syrup (I used SF Caramel)
1/2 teaspoon Cinnamon
1 Tablespoon Butter
1 batch of Warm Caramel Custard (recipe below)

Combine all ingredients and cook for 8 minutes. You want the apples tender but still formed.

Fill 4 ramekins 3/4 of the way full with apple mixture.

Top with Warm Caramel Custard.

You can eat it warm or put them in the fridge to set up for 1/2 hour. I let them chill.

Shelly's Warm Caramel Custard

2 Tablespoons of Bird's Custard Powder
2 cups Milk
2 Tablespoons Sugar Free Caramel Torani Syrup

Mix powder into a smooth paste with a little of the milk. Heat the remaining milk to almost boiling and pour onto the custard mixture. Return the mix to the pan and heat till thickened (it will bubble). Remove from heat and mix Sugar Free Syrup in. You can eat this as is warm (my favorite) poured over slices of my 5 Minute Cakes, Crumbs and Protein Souffles or chill it and it will firm up like pudding.