Ricotta Cream Pie with Lemon-Ginger Sauce

Make the sauce: In a medium saucepan, combine egg yolks, flour, and cornstarch

Gradually add milk, whisking constantly until smooth

Place saucepan over medium heat and cook, stirring constantly, until slightly thickened (about 2 minutes)

Remove from heat and let cool to room temperature

Refrigerate for at least 1 hour

Make the custard: In a small saucepan, combine flour and water

Cook over high heat, whisking constantly, until dissolved (about 2 minutes)

Stop whisking and cook until caramelized (about 2 minutes)

Let cool to room temperature

Make the filling: In a medium bowl, combine all ingredients and mix well with a wooden spoon

Place a tablespoon of filling in the center of each puff pastry disk, fold the dough over the filling to form the pies, and press edges together with a fork

Heat oil in a medium saucepan over high heat

Fry pies until golden brown, adding more oil as needed

Remove from oil with a slotted spoon and drain on paper towels

Distribute reserved sauce among six plates

Place two pies on each plate

Use a spoon to spread the cold custard over the pie, creating designs

Dust with confectioner's sugar and serve immediately

Approximately 480 calories per serving