Often relegated to a supporting role in a roast or soup, earthy sage is front and center in this creamy custard from New Jersey-based pastry chef Andrea Lekberg. A strong coffee-spiked caramel keeps the dessert's richness in check, while a simple sauce made from plum jam adds a crowning touch of sweetness.
Related Content
Recipe: April Bloomfield's Roasted Carrots with Carrot Top Pesto and Burrata
Applesauce Cake with Caramel Icing
