Preheat oven to 160C.

Soak muscatels in 2 tbpns of the dessert wine and 1 tbspns boiling water for 30 mins, or longer.

Lightly grease 6 small ramekins.

Combine 165g sugar, dessert wine,  vanilla bean and seeds, lemon rind, 1/2 cinnamon stick and 25ml water in a frying pan over medium heat and stir until sugar dissolves. Bring to the boil and boil for 7-8 minutes until syrupy.

Add apple pieces and cook over low heat until apple pieces are tender but still holding their shape.

Whisk yolks and 70g sugar until  combined.

Heat cream and other half of cinnamon stick  in a saucepan over medium heat until at boiling point. Remove from heat, remove cinnamon stick and pour slowly  over yolks while constantly whisking, strain into a jug.

Using a slotted spoon remove apples from syrup and cover bottom of each ramikin with a layer of apples, you may not need all the apples. Sprinkle over approximately five muscatels.

Pour cream mixture over apples until raminkins are almost full.

Place in baking tray with a wet tea towel covering the base, add hot water cover with foil and bake until just set.

Serve with leftover apples and syrup if desired and a biscuit we suggest Bizarri Dolci Amaretti biscuits.