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1
Stack up the sage leaves and, with a sharp paring knife, slice crosswise into fine threads.
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2
Pour 3 3/4 cups of the milk into the saucepan, and drop in the shredded sage leaves.
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3
Slit the vanilla bean open lengthwise, scrape the tiny seeds into the milk, and drop in the pod pieces too.
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4
Set the pan over medium heat, and bring the milk nearly to the boil, stirring frequently.
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5
Turn off the heat, cover the pan, and let the vanilla and sage steep and flavor the milk for 1/2 hour or so.
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6
Meanwhile, stir or sift together the sugar, cornstarch, and pinch of salt in a small heat-proof bowl.
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7
With a fork, beat the reserved 1/4 cup of unheated milk into the dry ingredients, making a smooth, lump-free paste.
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8
In another heat-proof bowl (at least 4-cup capacity), drop all the egg yolks and break them up a bit with a fork.
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9
Remove the vanilla pod from the steeped milk, and whisk a cup of the milk into the sugar-starch paste.
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10
Scrape all of the warmed paste into the saucepan of milk, put it back over medium heat, and, stirring steadily, bring to a slowly bubbling boil.
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11
Cook for 3 to 4 minutes, whisking constantly and scraping all over the bottom and sides of the pan, as the milk thickens and the starch cooks.
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12
Turn off the heat, and pour or ladle small amounts of the thickened milk into the egg yolks, whisking rapidly, to heat the yolks without curdling (a process called tempering).
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13
Gradually whisk in about 2 cups of hot milk, then scrape the tempered yolks into the saucepan (with the rest of the milk), and set it over medium-low heat.
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14
Whisking all the time, heat the custard just to the boiling point, when bubbles break slowly on the surface.
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15
Turn the heat to low, and cook, still whisking and scraping the bottom and sides of the pan (to avoid scrambled eggs!
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16
), for 3 minutes or so, until the custard is fully cooked and thickened.
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17
Immediately pour it through a sturdy sieve set over a bowl or large measuring cup, to strain out the herb shreds and any lumps, then fill each ramekin or serving glass with 1/2 cup pudding (or more if you like).
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18
To prevent a skin from forming, lay a piece of plastic wrap right on top of each hot pudding.
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19
Let them cool at room temperature for a few minutes, then refrigerate for at least 4 hours, until thoroughly chilled and set.
