Preheat the oven to 350F and grease a 9 inch springform pan.

Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until well combined. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon.

Pour the custard through a sieve into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won't form a skin as it cools.

To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.

Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.

Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.

Spoon the batter into your prepared pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping.

Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.

Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.