Mint Custard Pudding

If you’re a mint lover, this one’s for you. This isn’t your average mint chocolate pudding, it’s just pure, refreshing mint custard, layered with crunchy brown nougat or praline for that surprise bite of caramelized nuts. No chocolate needed. The mint does all the talking here.

Years ago, just before my wedding, I signed up for a private cooking class with a Mrs. Yvonne. She didn’t advertise, only a small circle of people knew about her classes, and the recipes were exotic and pricey. I couldn’t resist the chance to impress my soon-to-be husband and in-laws, so I joined her dessert course. That class is where I first tasted real cheesecake, learned to make pavlova, and figured out how to make brown nougat from scratch.

I carried that little recipe book with me for years, through moves across countries, until it eventually got lost during a big move. I was heartbroken to lose it, especially once I started this blog and realized how much I wanted those recipes back. This mint pudding is one of the few I still remember by heart, and I’ve been making and refining it ever since. My boys love picking pieces of nougat straight off the top before it even makes it into the bowl.

What is Nougat?

When people hear “nougat,” they usually picture the soft, chewy stuff inside a candy bar. That’s not this. Brown nougat, also called praline, is made by melting sugar and butter together until it turns a deep golden caramel, then setting it with toasted nuts. Once it hardens, you crush it into crunchy shards. Think caramelized nut brittle rather than candy filling. It’s what gives this pudding its crunch against the smooth mint custard.

Ingredients You’ll Need

For the custard:

• Milk: forms the base of your custard
• Fresh mint leaves: steeped in warm milk for a fresh mint flavor
• Sugar
• Cornstarch: thickens the custard
• Egg yolks: for richness and that classic custard texture
• Vanilla extract
• Whipping cream: folded in for a light, mousse-like finish
• Gelatin powder: helps the pudding set and hold its shape
• Salt: just a pinch, to balance the sweetness
• Green food coloring: I highly recommend it for a classic mint look

For the brown nougat:

• Cashews: or swap in any nut you like, almonds and pistachios both work well
• Sugar
• Butter

How to Make Mint Custard Pudding

1. Make the nougat first. Melt the butter in a nonstick pan and add the nuts. Stir, then add the sugar. Keep stirring until the sugar melts into a golden liquid. Take it off the heat right away and pour onto a sheet of foil. Once it’s completely cooled and hardened, break it into pieces, seal in a bag, and crush with a rolling pin.
2. Steep the mint. Heat the milk until bubbles form around the edges, don’t let it boil. Take it off the heat, add the mint leaves, and let it steep for about 30 minutes.
3. Make the custard. Strain out the mint leaves. Whisk the sugar, vanilla, salt, and cornstarch into the milk. Bring it back to heat, and once it starts to thicken, slowly whisk in the beaten egg yolks. Keep whisking until it thickens further, then remove from heat and let it cool.
4. Add the gelatin. Dissolve the gelatin powder in a little hot water, then whisk it into the cooled custard.
5. Fold in the cream. Whip the cream to soft peaks and fold it into the custard. Add a few drops of green food coloring if you’re using it.
6. Layer it up. spoon custard into your glasses or a big serving bowl, chill for 10 minutes, sprinkle nougat on top, then repeat until the glass is full.
7. Chill and serve. Top with a bit of whipped cream and extra crushed nougat before serving.

This is lovely served in individual glasses, layered with nougat and topped with a swirl of whipped cream and a sprig of fresh mint for a bit of color. If you’re feeding a crowd, you can just as easily set it in one large dish, layering the custard and nougat in two thick layers, then slicing or spooning to serve. If you love layered chilled desserts like this, you’ll want to try my Chocolate Biscuit Pudding, it’s another one that’s all about the layers.

More Recipes You’ll Love

• Chocolate Biscuit Pudding
• Coffee Trifle
• Watalappan (Coconut Custard)

Recipe

Mint Custard Pudding With Nougat

Author: Farwin Simaak

A refreshingly minty custard set with gelatin and whipped cream folded in, layered with crunchy homemade brown nougat or praline. No chocolate, just pure mint flavor with a caramelized nutty crunch in every bite.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings 6

Ingredients

 

For the custard:

• ▢ 2 cups milk
• ▢ ½ cup fresh mint leaves* packed (more for a stronger mint flavor)
• ▢ ⅔ cup sugar
• ▢ ¼ cup cornstarch
• ▢ 2 large egg yolks beaten
• ▢ ½ tsp vanilla
• ▢ 250 ml whipping cream
• ▢ 1 tbsp gelatin powder + 2 tbsp water to bloom
• ▢ Pinch of salt
• ▢ A few drops of green food coloring

For the brown nougat:

• ▢ 10 cashews or any nut you like
• ▢ 3 tbsp sugar
• ▢ 1 tsp butter

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Instructions

 

• Melt the butter in a nonstick pan, add the nuts, and stir. Add the sugar and keep stirring until it melts into a golden liquid. Remove from heat immediately and pour onto foil. Once cooled and hardened, crush into pieces.
• Heat the milk until bubbles form at the edges, don’t let it boil. Remove from heat, add the mint leaves, and steep for 30 minutes.
• Strain out the mint leaves. Whisk in the sugar, vanilla, salt, and cornstarch.
• Return to heat. Once it starts to thicken, slowly whisk in the beaten egg yolks. Continue whisking until thick, then remove from heat and cool.
• Dissolve the bloomed gelatin in a little hot water and whisk into the cooled custard.
• Whip the cream to soft peaks and fold into the custard. Add green food coloring if using.
• Layer custard and crushed nougat in individual glasses or a serving bowl, chilling 10 minutes between layers, or stir the nougat straight through and chill in one bowl or dish.
• Top with whipped cream and extra crushed nougat before serving.

Notes

• Mint essence can replace fresh mint leaves, just skip the steeping step and whisk it straight in. Avoid essential oils, they’re too concentrated.
• Any nut works for the nougat.
• Store covered in the fridge for up to 3 days. Best enjoyed within the first 2 days while the nougat is still crunchy, it will soften slightly the longer it sits.

Nutrition

Calories: 367 kcal | Total Carbs: 40 g | Protein: 6 g | Fat: 21 g | Saturated Fat: 12 g | Sodium: 55 mg | Fiber: 0.4 g | Sugar: 34 g | Vitamin A: 1015 IU | Vitamin C: 1 mg | Calcium: 147 mg | Iron: 1 mg | Net Carbs: 39 g

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