In small bowl, whisk egg yolks with sugar; set aside. If using vanilla bean, use tip of knife to scrape seeds into saucepan. Add pod and cream; heat over medium heat just until bubbles form around edge. Discard pod.
Gradually whisk cream into egg mixture. Return to saucepan and cook over medium-low heat, stirring and being careful not to boil, until thick enough to coat back of wooden spoon, 3 to 5 minutes. Strain into pitcher.
Stir in vanilla (if using) and bourbon.
Pre-heat oven to 400.
In large bowl, whisk maple syrup, orange rind and juice, cranberries and cinnamon. Cut each apple into 8 wedges; add to bowl along with pecans and toss gently.
Arrange in 13- x 9-inch (3 L) glass baking dish. Cover and roast in 400°F (200°C) oven, basting and stirring twice, until apples are tender, about 30 minutes. Uncover and roast until very tender and sauce is thickened, about 20 minutes.
Pool some of the crème anglaise on 6 dessert plates. Top with apples; drizzle with remaining crème anglaise.