Pare and core the apples. Cut into 1/4" slices. Place slices in large bowl. Sprinkle with 1/2 c. sugar and cinnamon. Pour brandy or rum over apple slices. Put the bowl in refrigerator for at least 1 hour, to tossing slices gently with fork several times. Combine flour, salt, 2 egg yolks, 3/4 c. milk, beer and butter in bowl. Stir until smooth. Do not over beat. Let rest 1 hour.

While batter rest, prepare the Crème Anglaise.

Heat 2 cups milk to scalding in top of double boiler. Remove from heat. Beat 5 egg yolks and 1/2 c. sugar in bowl until thick and lemon colored about 1-4 minutes. Very slowly stir in the hot milk, one ladle at a time to avoid curdling. Return mixture to top of double boiler. Over hot (not boiling) water, stir constantly until custard coats the back of the spoon. Stir in the vanilla. Put a sieve over a bowl of ice and water and strain custard into the bowl. Refrigerate until ready to use. (Serve cold, room temperature or even warm.)

When ready to cook fritters, fold beaten egg whites into batter. Drain liquid from apples. Stir liquid into batter. Heat oil in heavy skillet to 375°. Dip apple slices 1 at a time into batter with fork or tongs. Let excess drip off. Fry fritters until brown on one side. Turn; brown second side. Remove from fat with fork or slotted spoon. Drain on paper towels. Arrange two to three fritters on each place, dust with powdered sugar. Drizzle crème anglaise over top.

Makes 6 to 8 servings.