Beat egg yolks with sugar until a pale yellow, add vanilla essence and then add the hot cream slowly, beating constantly. Pour into individual serving moulds and place in a container of hot water. Bake at 170C for about 45 minutes, or until just set. chill. Sprinkle sugar over the custards and caremelise under a hot grill. Chill again before serving.

Cream the butter and sugar then beat in the egg yolks, lemon juice and rind. Add the flour and then the milk, then fold in the egg whites. Place in a water bath and bake at 180C for about 45 minutes. The top should be nicely browned.

Cream butter and sugar and mix in the egg. gradually sift in dry indredients and milk. Pour into a greased pie dish.

1/2c brown sugar
1T cocoa
1.25c boiling water

Mix and pour over batter. Bake at 190C for 40 minutes.

Boil until apples are just cooked. Arrange in a baking dish with the cut sides down.

150g caster sugar
125g butter, softened
3 egg yolks
1/3c ground almonds
2t lemon juice
3 egg whites -  beaten to stiff peaks with a pinch of salt

Cream butter and sugar, then add the egg yolks, followed by the almonds and lemon juice. Fold in the egg whites and spread over the apples. Bake at 180C about 20 minutes, until the top is golden brown. Serve warm.