Grease 8 ramekin dishes and dust each one lightly with caster sugar. Put the apricots in a small pan with the measured water and simmer gently for 3 minutes until softened. Blend ½ teaspoon of the cornflour with 1 tablespoon water and add it to the pan. Cook gently for 1 minute or until the sauce has thickened.
Put the mixture in a food processor or blender, add the liqueur and blend until smooth. Divide the mixture among the ramekins.
Blend the remaining cornflour in a pan with a little of the milk. Add the remaining milk and heat gently, stirring, until thickened. Stir in 50 g (2 oz) of the caster sugar, the vanilla essence, cream and egg yolks and put in a large bowl.
Beat the egg whites until peaking and gradually beat in the remaining caster sugar. Using a large metal spoon, fold the egg whites into the custard.
Spoon the mixture into the ramekins and put them on a baking sheet. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until well risen. Dust with sifted icing sugar and serve immediately.