Does your customer have any flavor preferences that define "special"?I'd try an Australia Pavlova approach: different sliced fresh fruits on the islands (typically strawberry, pineapple, kiwi, mango, banana...that kind of thing) and a passionfruit sauce (instead of the caramel drizzle) Dust with 10x.
Or I might try infusing the cream for the custard with espresso and make a tiramisu kind of dish. Sprinkle with toasted crushed ladyfingers, dust with chocolate, make a liquor flavored drizzle...
By plating are we talking about presentation as in a large chafer like you mentioned or individual serves? For individual, martini glasses are nice or you might look into old fashioned banana split bowls.