From the Pansy Patch in St. Andrews, New Brunswick.
Pre-heat oven to 375° F. Core the apples and
score the skin around them. Loosely fill the apple cavities with cranberry
sauce. Brush each sheet of phyllo with melted butter, then cut each sheet into
6 equal squares. Place one apple on a phyllo square and fold the pastry up and
around the apple. Turn the apple upside down and place the second square of
pastry on and around the apple.Return the apple to its upright position and
place on remaining 2 squares of pastry. Fold pastry corner-to-corner and twist
the top to seal. Repeat the procedure with the remaining apples.
Whisk together cream, sugar, vanilla and cornstarch mixture until smooth. Heat in the top of a double boiler over hot water, whisking constantly until mixture thickens. Remove from heat, cover with plastic wrap and chill. Yields 1 cup.
Heat milk in the top of a double boiler over hot water. Whisk together egg yolks and sugar. Stir a small amount of the hot mixture into the yolks. Return yolks to hot mixture and cook gently until mixture lightly coats the back of a spoon. Remove from heat, cover with plastic wrap and chill. Yields 1 cup.