Pear Brandy Custard Sauce

Name: Pear Brandy Custard Sauce
Yield: Serves 12 (Makes 2 1/2 cups)
Ingredients: 2 cups, whole milk; 1 , vanilla bean, split lengthwise but attached at one end, or 1 1/2 teaspoons vanilla extract; 1/3 cup, sugar; 5 , egg yolks; 2 tablespoons, pear brandy (poire eau-de-vie), other brandy, or dark rum

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Appears in Cook's Illustrated September/October 1994

Desserts or Baked Goods

Puddings, Custards, Gelatins, & Souffles

Sauces

SERVES12 (Makes 2 1/2 cups)

TIME20 minutes, plus 30 minutes cooling and 12 hours chilling

WHY THIS RECIPE WORKS

We wanted to approximate the rich, buttery, homemade flavor and flaky texture of a traditional strudel without the back-breaking work. We started with sour cream—the acid in sour cream takes the place of lemon juice in traditional strudel a...

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