For The Custard Cream:

• Over medium-high heat, warm milk combined with sugar in a saucepan without letting it boil.

• In a small bowl beat the eggs
• Pour the warm milk slowly into the eggs while whisking constantly.
• Pour everything back to the pan
• Add semolina and whisk untill cream starts to thicken. (when you see bubles forming set aside)

For The Apples:

• Preheat oven to 180 °C/356 °F.
• Slice off the top of the apples (about 1cm thick). Scoop out the core creating a well in the center, leaving enough space for the cream.
• Fill each apple with cream and put the top back on.
• Add apples in the ring cake tin. Cut butter into squares and add between the apples.
• Whisk together water with sugar and pour into the tin.
• Bake apples for half an hour. Cover with aluminum foil and continue baking for another half hour.