The Elegance of Sage Pudding: An Unexpected Delight
When we think of desserts that follow a sumptuous dinner, standards like chocolate cake or crème brûlée come to mind. However, today I want to entice you with a more unconventional, yet equally delightful, choice: sage pudding. This unique dessert punctuates the aromatic qualities of fresh sage, a fragrant summer and autumn herb typically associated with savory dishes, and transforms it into an elegant dessert to highlight a fine meal. Vanilla bean and sugar balance the sage pudding to create a wonderful dessert, all the while remaining as simple and easy as traditional vanilla pudding.
The Historical Background of Sage Pudding
The concept of sage in pudding isn’t new, though it has always remained a bit elusive. It finds its roots in culinary history, with early references dating back to the 17th century England. These recipes highlighted the versatility of sage, showcasing its ability to complement both flavors in savory meals and provide an unexpected twist in desserts.
In more recent years, acclaimed chef Lidia Bastianich drew attention to sage pudding during her culinary explorations, emphasizing the herb’s role in Italian cuisine. She highlighted sage’s earthy richness and how it can elevate a dish’s profile when utilized creatively. Lidia’s take on sage pudding is a nod to the historical roots of this dessert, emphasizing its ability to transform and surprise modern palates, just as it did centuries ago. It was her recipe that inspired this one.
The Allure of Sage
Sage has long been appreciated for its earthy, slightly peppery flavor, often gracing dishes like roasted meats and hearty soups. Its unexpected role as a dessert flavor invites curious palates to experience its warmth and complexity.
Pairing sage pudding with a robust main course, such as steak, chicken, or lamb, elevates the dining experience. The herbaceous notes of the pudding cleanse the palate while providing a smooth, creamy finish that complements the richness of the proteins. This makes sage pudding not only a standout dessert but also an elegant transition from savory to sweet.
This recipe is a testament to the beauty of culinary creativity. By experimenting with flavors that defy expectations, we can create unique experiences that linger long after the last bite. Now that your curiosity is piqued, give this recipe a try!
Show me on Instagram!
If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me @chasingtheseasons so I don’t miss it!
Disclosure: As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s). That support allows me to continue to share my recipes with you. I only recommend products that I love and/or personally use or are similar to the products I use – all at no additional cost to you. I sincerely appreciate all the love that has been given to this little blog of mine. Thank you.
Equipment
- heavy bottom saucepan
Ingredients
- 20-25 sage leaves
- 4 cups whole milk, reserving 1/4 cup on the side.
- 1 vanilla bean
- 6 egg yolks
- 5 tbsp cornstarch
- 1/4 tsp fine sea salt
- 1/3 cup granulated sugar, more if needed
- 1 tbsp butter
Instructions
Read through the recipe and notes before starting.
- Pinch the stems off the sage leaves and discard. Arrange the sage leaves into a pile and using a sharp knife, slice them cross-wise into slivers. Add them to a medium saucepan.
- Pour 3 ¾ cups of the milk into the saucepan, reserving 1/4 cup on the side. Split the vanilla bean open lengthwise, and using the dull edge of a knife scrape out the tiny seeds into the milk – drop the pod into the milk if you'd like. Set the pan over medium heat and bring the milk to scalding, don't boil. Turn off the heat once the milk is scalding and cover. Allow the vanilla and sage to steep in the milk for 30 minutes.
- In the meantime, in a large bowl, add the egg yolks, cornstarch, salt, and 1/4 of the reserved cold milk. Whisk well to emulsify and a form a smooth slurry. Taking care to whisk well until all the cornstarch is dissolved. This step is important as it's the thickening agent. The texture should be pale yellow, aerated, with no bits or bumps of cornstarch at all. Scrape the sides as needed.
- Strain the milk from the saucepan and discard the sage leaves and vanilla pod, see notes for helpful tip. Return the milk to the pot and under low heat add the sugar, taking care to stir the bottom and sides of the pan until the sugar dissolves and no grainy bits are felt at the bottom, 1-2 minutes. Taste and add more sugar only if desired. Turn off the heat just for a moment so you don't accidentally boil while you temper the eggs in the next step.
- Take 1 cup of the hot milk and temper the egg mixture by slowly pouring the milk into the eggs while whisking constantly. The idea is to slowly warm the eggs so they can handle the heat without scrambling.
- Return the heat to medium under the milk. Slowly add the tempered eggs mixture to the saucepan while whisking constantly, take care to get the bottom sides of the pan where the mixture can collect (use a cooking spoon or silicone spatula to check on occasion). Continue to whisk over medium heat until bubbles begin to break the surface in a low boil and the mixture begins to thicken. Be patient, bringing this to a low boil is important. The time it takes will vary and could take upwards to 5-7 minutes or much longer, don't raise the heat. ** SEE NOTES. Once the bubbles break, continue to whisk for a minute more then remove the pan from the heat. The consistency should be thicker than milk, somewhere between heavy cream and mayonnaise. When this is thickening you will start to see the tracks of the whisk keep their shape a bit. If you coat the back of a spoon at this point and run your finger over the mixture it will separate without coming back together. If this isn't happening, cook it a little longer. Noting that it will firm up when it cools, so don't overdo it.
- Whisk in the butter until it is well incorporated. Transfer the pudding to a large cool bowl. To avoid skin from forming on top, add a piece of parchment paper or plastic wrap, just touching the pudding's surface. Let it sit on the counter for 30 minutes before refrigerating.
- Chill for 3-4 hours in the refrigerator, or until the pudding sets and is chilled completely through. Serve chilled in individual ramekins or dessert glasses.
- Store in an airtight container in the refrigerator for 3-4 days.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
