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–+ servings

Mint Custard Pudding With Nougat

mint custard pudding in a cup.
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
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
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

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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