Mix together the cream and milk with 15
ml/1 tbsp of the sugar and the almond essence to taste. Whisk in the
whole eggs and egg yolks. Divide between six ramekins (custard cups).
Stand the dishes in a roasting tin (pan) with enough boiling water to
come half-way up the sides of the dishes. Cover with foil and bake in
a preheated oven at 150°C/300°F/gas mark 2 for 30 minutes or until
just set. Remove from the oven, take out of the water and leave to
cool, then chill.
Meanwhile, make a slit in the side of each apricot and push an almond
into each. Put the remaining sugar and the water in a heavy-based pan
and stir over a gentle heat until the sugar has dissolved. Add the
apricots and cook gently, stirring, until stickily coated. Do not
allow to color. Spoon, one at a time, on to a sheet of non-stick
baking parchment and leave to cool. Put three apricots on top of each
custard and serve.