‘Vintage’ Dessert


I love taking an old school dessert and

spicing it up. And it doesn’t get much more old school, than

pudding. When I think of pudding, I’m instantly

whooshed back to my childhood…sitting at

the kitchen counter, watching my mom

make her delicious tapioca

pudding. So my pudding recipe is born of both

comfort and convenience. Pudding is such a

simple, make-ahead dessert. Why not? And

when the creamy base, is infused with vanilla bean, nutmeg and

fresh sage well, it’s sublime. It reminds me of  my mom’s

béchamel sauce only…

deliciously sweet. Love the flecks

of vanilla bean.

 The pudding is especially gorgeous,

served in, old style, crystal

champagne glasses…

just like

mom had. ‘ The Mr.’ & I fell for

a set of these, at a local

antique store. The Vanilla Bean, nutmeg and sage pudding

is my little thank you. Dessert…

is handled tonight,


Ingredients ~

         1 cup Cream

               3/4 cups whole Milk

         2 whole sage leaves

               1 Vanilla Bean, scraped, reserve the pod

          A grind or two of nutmeg

          3 Organic Egg Yolks

         ½ cup vanilla sugar (I make my own)

              2 tablespoon Cornstarch

         Pinch of salt


      Let the cream, milk, vanilla bean (seeds & pod),

nutmeg & sage leaves, hang out for a few minutes in

a pan, on simmer, whisking constantly.

Pull from the heat & strain out the pod and sage.

In a bowl, whisk the egg yolks, cornstarch, sugar, and salt. Slowly,

pour the hot milk into the eggs, whisking all the while.

      Add back to your pan and whisk away over

medium heat, until the mixture thickens up a bit and starts to boil.

 Pour into glasses. Lay plastic wrap against each pudding to

prevent a skin from forming. Let it chill out in the refrigerator.