Prep the oven and ramekins: Preheat your oven to 325°F (160°C). Lightly grease 6 small ramekins (about 4 ounces each) with butter or coconut oil. Set them into a deep baking dish or roasting pan.

Heat the dairy: In a small saucepan, combine 1 cup heavy cream and 1 cup unsweetened almond milk. Warm over medium heat until steaming but not boiling. Remove from heat.

Whisk the yolks and sweetener: In a mixing bowl, whisk 5 large egg yolks with 1/3 to 1/2 cup granulated erythritol or allulose (adjust to taste), 1 teaspoon vanilla, a pinch of salt, and the zest of 1/2 lemon if using. Whisk until smooth and pale.

Temper the eggs: Slowly drizzle the warm cream mixture into the yolks while whisking constantly. This prevents curdling and creates a silky base.

Strain for smoothness: Pour the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout. This catches any eggy bits and ensures a smooth texture.

Fill the ramekins: Divide the custard evenly among the ramekins. Tap each gently on the counter to pop any bubbles.

Make a water bath: Place the baking dish on the oven rack. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake gently: Bake for 25–35 minutes, depending on your oven and ramekin size. The custards are done when the edges are set but the centers still wobble slightly when jiggled.

Cool and chill: Remove the baking dish from the oven. Carefully lift out the ramekins and set them on a cooling rack. Once at room temperature, cover and refrigerate for at least 2 hours, or until fully set and chilled.

Prep the strawberries: Just before serving, slice or dice 1 cup of fresh strawberries. Toss with 1–2 teaspoons powdered sweetener if desired, especially if your berries aren’t very sweet.

Serve: Top each custard with strawberries. Add a small mint leaf or extra lemon zest if you want a simple garnish.