1/2 cup part-skim ricotta
1/4 tsp vanilla extract
agave nectar
In a medium bowl, whisk together the milk, eggs, monk fruit sweetener, espresso powder and vanilla until well-blended. Pour into 4 (6-ounce) custard cups and place the cups in a deep skillet.

Fill the skillet with water to come halfway up the custard cups. Bring the water to a simmer over high heat. Reduce the heat to low, cover the pan with foil, and continue to simmer for 10 minutes. Carefully remove the cups from the pan, cover the custards with plastic wrap (it can touch), and refrigerate for at least 3 hours or overnight. When ready to serve, sprinkle with cinnamon.