Preheat the oven to 325 degrees F.

Add the erythritol to a Magic Bullet or Food Processor and pulse to achieve a powder consistency. 

Add the coconut milk to a saucepan and scald (bring it nearly to a boil (185°F, 85°C )

Whisk together the egg, egg yolks, powdered erythritol, stevia and vanilla extract. Slowly add the coconut milk, whisking constantly. Skim off any foam with a spoon that may have formed on the surface.

Pour the custard into six ramekins. Place ramekins in a baking pan and pour enough boiling water in the pan to reach halfway up the sides of the ramekins.

Bake for 25-30 minutes until the custard sets. Do not over bake; it should be a little soft in the center.

Cool in the refrigerator to set (at least 4 hours).

Before serving, sprinkle coconut palm sugar on top of each custard.  Caramelize with a kitchen blow-torch or place under the broiler for 2-3 minutes.