Preheat the oven to 200°C.
Heat 125g of sugar in a 24cm ovenproof pan until it melts into a caramel.
Add 75g of butter and cook for 3 minutes.
Remove from heat and stir in the cranberries, sultanas, and raisins.
Coat the apple quarters in the caramel and cook on the heat for 4 minutes.
Toss the filo strips with cinnamon, citrus zests, and clarified butter.
Scrunch the pastry strips and place them over the apples in the pan.
Bake for 15 minutes until the pastry is crisp and golden.
Whisk egg yolks and 40g of sugar in a bowl until combined.
Heat milk, cream, and Armagnac in a saucepan until just boiling.
Slowly whisk the hot cream into the egg mixture.
Return the custard to the pan and cook gently until thickened.
Serve wedges of croustade drizzled with the warm custard.