Oven 150c. Skin, quarter and destone apricots or chop dried ones roughly.

Sugar and 300ml water in a pan stir til dissolved. Add apricots and lemon, poach until tender.

Add fruit to individual ramekins, boil down rest of syrup and add half to ramekins.

Make custard: bring cream and vanilla into a pan and slowly bring to boil, stirring frequently. Turn off head, cover and leave 20-30min.

Beat egg yolks with reserved syrup. Gradually beat in cream mix. Strain over apricots.

Stand ramekins in roasting tin and pour hot water until halfway up. Bake 40-50min until just set.