Shelly's Irish Cream Custard Crumble Cups
1 batch of Shelly's Warm Irish Cream Custard
topped with Shelly's Nutty Crunch Topping
Fill ramekins 3/4 full with Warm Irish Cream Custard. Allow to set in fridge for at least 30 minutes and top with Shelly's Nutty Crumble Topping. Serve cold with a squirt of Homemade No Sugar Added Whipped Cream.
Shelly's Warm Irish Cream Custard
2 Tablespoons of Bird's Custard Powder
2 cups Milk
2 Tablespoons Sugar Free Torani Irish Cream 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). Stir constantly. Remove from heat and put Sugar Free Syrup in. You can eat this as is warm poured over slices of my 5 Minute Cakes, Crumbs and Protein Souffles or chill it and it will firm up like pudding.
Shelly's Nutty Crumble Topping
1/3 cup Pecans
1/3 cup Oatmeal
1/3 cup Sliced Almonds
1/2 teaspoon Cinnamon
2 Tablespoon Sugar Free Torani Syrup (I used SF Caramel)
2 Tablespoons Almond Butter
1 Tablespoon Cold Butter
Whiz pecans in a mini food processor till fine. Add the rest of the ingredients (except sliced almonds) and whiz again till thoroughly mixed. Pour into a bowl. Mix in sliced almonds and sprinkle clumps of the topping onto a baking sheet (I lined it with foil for ease of clean-up) and bake for 30 minutes at 350. Allow to cool.
Makes enough crumble to top 8 ramekins. Store in sealed container for several days. It's also yummy on top of Greek Yogurt or Protein Ice Cream.Mmmm dessert. Hope everyone has a great night!
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