Pear-Ginger Strudel with Ginger Custard Sauce

Name: Pear-Ginger Strudel with Ginger Custard Sauce
Yield: 12 Servings
Ingredients: 1 cup whipping cream; 1 cup whole milk; 2 tablespoons minced peeled fresh ginger; 6 large egg yolks; 1/2 cup sugar; 1 teaspoon vanilla extract; 1 1/4 cups sugar; 3 tablespoons cornstarch; 1/4 teaspoon ground mace or nutmeg; 3/4 cup gingersnap cookie crumbs; 1/4 cup (1/2 stick) unsalted butter; 1/2 cup diced dried pears (about 3 ounces); 1/4 cup poire Williams (clear pear brandy) or brandy; 6 ripe Bartlett or Anjou pears (about 3 3/4 pounds), peeled, cored, cut into 1/2-inch cubes; 1 teaspoon grated lemon peel; 16 sheets fresh phyllo pastry or frozen, thawed; 1 cup (2 sticks) unsalted butter, melted

By Dede WilsonPhotography by Brian Leatart

October 31, 2001

Recipe notes