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Grease and line an 8-inch round pan with parchment paper.
Cut the vanilla bean in half and scrape the seeds from the pod. Add sugar to a mixing bowl along with the vanilla bean seeds and stir until well mixed, using your fingers to break up any chunks of vanilla bean if needed.
Add flour and salt and whisk to combine. Add eggs and whisk until smooth.
Whisk in milk, cream, and vanilla extract until smooth. Cover bowl and chill 1 hour.
After 1 hour, preheat oven to 325°F. Stir batter and pour into prepared pan. Arrange apples along the top, then bake until custard is set 45-50 minutes.
Let cool in pan for 15 minutes before transferring to a wire rack to cool completely. Chill before slicing for a firmer texture. Enjoy!