Cook apricots, lemon juice, and water in a pan until softened.

Mesh them once they soften to make a puree.

Add heavy cream and apricot puree to another pan and cook at medium heat until simmering.

Strain the cream and puree mixture from a fine strainer to get a smooth and velvety mixture.

In another bowl, whisk sugar and egg yolks until fluffy.

Combine creamy mixture and egg mixture.

Divide the batter into 6 to 8 ramekins greased with oil and place it in a tray.

Fill the tray with water until it reaches half of the ramekins.

Let it bake in the oven for 50 minutes.

Remove the tray from the oven and place the ramekins in the fridge until the custard sets.

Serve it cool, sprinkle sugar on top, and caramelize it with a kitchen torch.