1. Start with the vanilla sauce. In a small bowl mix the egg yolks with 3 tablespoons of the milk and the cornstarch until well combined. Set aside.

2. Slit the vanilla bean pod lengthwise and scrape out the seeds. Add seeds and the vanilla bean pod with the milk and sugar to a small saucepan and bring the milk to a boil while stirring constantly. Remove the saucepan from the heat and let the flavors develop for about 5 minutes. Heat up again and add the egg yolk mix while stirring constantly. Bring the sauce to a boil – the sauce should thicken a bit more. Remove from the heat and let cool down. Remove the vanilla pod before serving.

3. For the fritter batter sift the flour into a bowl and add sugar and salt. Next, add the milk while stirring constantly until you get a thick batter and everything is well combined. Cover the bowl and let the batter rest for about 20 minutes. Separate the eggs. Add the egg yolks to the batter and mix until combined. Beat the egg whites in a separate bowl until stiff peaks form, then add them to the batter and gently fold them in.

4. Heat the clarified butter in a frying pan (don’t go too high with the temperature or the fritters will burn quickly). Peel the apples, cut them into thick slices and cut out the cores with the seeds (e.g., with an apple corer). Dip the apple slices into the batter so they are covered completely and then place them in the frying pan. Fry the apple fritters until both sides are golden brown. Place them on a paper towel to get rid of excess fat. Roll the apple fritters in a sugar-cinnamon mixture while still hot and serve warm with the vanilla sauce and some red fruit jelly (optional).