1 Beat the egg and sugar until creamy. Then gradually beat in the cream. Strain the mixture
   into two individual ramekins. Lightly sprinkle with nutmeg.
2 Stand the ramekins in a larger container and pour in sufficient boiling water to reach
   halfway up the ramekins.
3 Cook at P/LEVEL 40% for 10 minutes or until just set. Leave to stand for at least 10 minutes
   before serving.

Variation : Chilled Custards - Complete the recipe and leave at room temperature until quite cold. Cover and refrigerate until well chilled. Serve topped with a spoonful of whipped cream and a little grated chocolate.

Fruit Custards - Just before serving, top with fresh redcurrants, raspberries or strawberries and sift a little icing sugar over it.

1 Finely grate the orange peel and squeeze the juice. If necessary make up to 105 ml/7 tbsp
   with cold water.
2 Put the juice in a small bowl and sprinkle over the gelatin. Leave to stand for 1 minute to
   soften. Heat at P/LEVEL 50% for 50 seconds until dissolved, stirring occasionally. Do
   not allow it to boil.
3 Put the egg whites in a medium bowl and whisk until soft peaks form.
4 In a large bowl, beat the sugar and cheese until soft and smooth. Add the yogurt and
   orange rind and beat until smooth. Gradually beat in the gelatin.
5 Using a metal spoon, gently fold the egg whites into the cheese mixture. Spoon the
   mixture into the crumb crust and chill for about 2 hours, until set.
6 Top with the strawberries. Heat the redcurrant jelly for 45 seconds until melted.
   Carefully spoon it over the pie and chill for another 30 minutes before serving.

Variation : Orange Cream Pie - Use orange yogurt and fresh oranges or canned mandarin segments. Glaze with lime marmalade.

Chocolate Topped Cheesecake - Use a natural yogurt and omit the fruit. Carefully spread 150 ml tub fromage frais over the filling and sprinkle with grated plain chocolate.

1 Preheat the oven to 220°C
2 Meanwhile, roll out two-thirds of the pastry and use to line a deep pie plate. Leave any
   excess pastry overhanging the edge. Dampen the pastry edges.
3 Put the fruit into a large bowl and sprinkle over the 50 g/2 oz sugar and the cornflour. Toss
   until thoroughly combined. Tip the fruit into the pastry-lined plate and level the surface.
4 Roll out the remaining pastry to just cover the top of the fruit. Place on top and fold over the
   excess pastry from the bottom crust. Gently pinch together and shape into a neat edge.
   Sprinkle with the remaining sugar.
5 Stand the plate on the rack.
6 Cook on MW+CONV 220°C P/LEVEL 30% for 20-25 minutes until golden brown.
  * In a shallow pie plate, use 450 g/1 lb prepared fruit.

Variation : Streusal-topped Pie - Preheat the oven to 200°C. Use 175 g/6 oz shortcrust pastry and line the bottom of the pie plate only. Pinch the edge of the pastry into a clean edge. Combine the fruit, sugar, and corn flour and set in the plate. Rub 75 g/3 oz butter into 100 g/4 oz plain flour until the mixture resembles coarse breadcrumbs. Stir in 30 ml/2 tbsp, each of soft brown sugar and chopped nuts. Spoon over the fruit and cook as above. Mincemeat Streusal Pie - Use a shallow pie plate and fill with 450 g/1 lb mincemeat. .