Heat the oven to 400°F.

To make the custard, reserve 3-4 tbsp of milk, bring the remaining milk to a boil with the vanilla extract and remove from the heat.

Combine the sugar and sugar and corn starch and mix to a smooth paste with the reserved milk. Stir in the egg yolk and combine well.

Stir the egg mixture into the cooled milk and return to the heat

Heat the mixture, stirring constantly until it thickens and becomes a smooth sauce. Let it cool, stirring occasionly.

To make the filling, mix half the almonds with the raisins. 1 tbsp of confectioners sugar, the cinnamon and the chopped marzipan.

Fill the apples with the mixture and place in a buttered, ovenproof dish. Dust with the remaining sugar, dot with butter and bake for 30 - 40 minutes.

Remove from the oven and arrange on plates. Pour over the custard, scatter with the remaining slivered almonds and serve with confectioners sugar.