This is a general-purpose pudding recipe; if you leave out the sage you’ve got a very nice vanilla pudding, and you can also add cocoa powder or other flavorings as desired. I have enjoyed adding lemon zest to it for a very elegant lemon pudding. I was inspired to try sage by the amazing Sage Sablés in Claire Saffitz’s Dessert Person•. For an even more unique flavor, add some lavender-flavored whipped cream dots on the top.
Dinner is never served until everyone present has at least three drinks. — Carl Randall (Life, Loves, and Meat Loaf)