Here’s a rich, creamy classic with a tropical twist. Begin preparing it a day ahead.

1  cup Monkfruit sweetener
7 large egg yolks
1 large egg
2 cans  unsweetened canned coconut milk
1 2/3 cup flaked sweetened coconut

few teaspoons of sugar (Monkfruit works great in desserts but doesn’t caramelize correctly for this recipe)  You can also use toasted coconut on top instead of using sugar.

1) Preheat oven to 350°F. Place six 3/4-cup custard cups or ramekins in large roasting pan. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine almond milk, coconut milk and coconut in heavy medium saucepan. Heat gently but do not  boil. Whisk into yolk mixture. Pour custard into cups, dividing equally.

2) Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes. Remove from water. Cool; chill overnight.

3) Preheat broiler. Arrange custard cups on baking sheet. Sprinkle 1 teaspoon sugarr evenly over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.)

Makes 6  servings.