Two Fruit Cream Pots

Heat the oven to 170ºC (150º fan) 325ºF, gas 3. Heat the milk and lemon zest in a small saucepan until nearly boiling then remove the pan from the heat.

Whisk the egg yolk, egg, sugar, cornflour and vanilla essence in a large bowl and gradually whisk in the hot milk. Divide the mixture between four individual ramekins, arrange the raspberries on top and place the ramekins in a roasting tin.

Pour boiling water into the tin so it comes about half way up the ramekins then carefully transfer the tin to the oven. Bake for 35 - 40 minutes or until the filling is set.