Bring the milk, cream, sugar and vanilla pulp to the boil. Beat the egg yolks over a water bath. Add the cream milk in a thin stream to the egg yolks, stirring constantly with a whisk. Keep stirring over low heat until the sauce has a thick consistency. Pass through a fine sieve and cover and let cool completely in the refrigerator (about 5 hours).

Dice the apple pieces and fry them in 50 g melted butter in a pan. Sprinkle with sugar and let it caramelize. Deglaze with apple juice, cover and cook for 5 minutes. Season with cinnamon and let cool down.

Melt 50 g butter. Brush 1 sheet of strudel pastry with melted butter, cover with a second sheet and cut into 4 equal squares. Place a tablespoon of the apple pieces in the middle of each square. Pull the corners of the dough up and press firmly together to form a sachet. Bake the bags in the 180 degree oven for about 10-15 minutes until golden brown.

Heat the rum with sugar and 2 tablespoons of water, pour over the raisins and let steep overnight. Before serving, spread the almonds out on a baking sheet, dust them thickly with powdered sugar. Roast under the hot grill on the middle rack for about 1-2 minutes until golden brown. Heat the vanilla sauce to taste.