Shelly's Sicilian Almond Pudding
2 Tablespoons of Bird's Custard Powder
1 3/4 cups Milk
2 Tablespoons Sugar Free Almond Torani Syrup (you can use any flavor)
2 Tablespoons Almond Meal/Flour (it's just finely ground Almonds)
2-3 Tablespoons Sliced Almonds
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, stir and heat till thickened (it will bubble). Remove from heat and mix Sugar Free Syrup and Almond Meal in. I get my Almond Meal at Trader Joe's it has the best price locally but if you have trouble finding it you can make your own. Just grind almonds with one of these groovy gadgets. FYI: Almond Meal = almonds with skins on, Almond Flour = blanched almonds.
Pour into 4 ramekins. I use these. Let cool for a few minutes and top with sliced Almonds. Place in fridge for at least 3 hours to firm. 
Top with Sugar Free Land o Lakes Whipped Cream. I eat them right out of the ramekins if its just me but if you want to get fancier for company, run a knife around the edge of the pudding and carefully unmold. Last night I served the puddings with macerated strawberries (just chop 1 cup of strawberries and add 1 Tablespoon of either SF Torani Syrup or if you want to get even fancier instead of the syrup use 1-2 Tablespoons of a liqueur (even us weight loss surgery peeps can't catch a buzz on a Tablespoon or so divided over 4 desserts) like Amaretto (Almond), Grand Marnier (Orange), Fragoli (Strawberry), Chambord (Raspberry) and let it soak into the chopped berries for a half hour or so. Super yummy.