Mint Custard Pudding with Brown Nougat

Food blogger Farwin Simaak shares her fave menthol dessert
Monday , 12 March 2012
Mint custard pudding with brown nougat
Mint custard pudding with brown nougat
Farwin Simaak
Farwin Simaak

As a food blogger, I always try out different recipes. And while there have been so many times the dish is made only once and then entirely forgotten, there are some that remain family favourites forever. Mint Custard Pudding is one of them. I’ve made it countless times since I learned the recipe from a cookery class I attended to wow my family-to-be before I got married. My husband, who isn’t even really a mint fan, loved it, and it’s now a much-cherished recipe. It’s basically a minty twist to the plain custard pudding. To begin with, I used mint extract, but I found steeping fresh mint leaves in milk imparts a more natural flavour. This dessert is not complete without brown nougat or praline, which adds a layer of crunchy nut and caramel flavour to the end dish. The combination is so divine I always go for a second serving. Thankfully, the nougat is easy to make and is so versatile. It’s just a thin slab of caramelised sugar and nuts. I have used cashews, my favourites, but any nuts of your choice, or a mix of nuts, can be used. It’s then crushed and added to any dessert that needs some crunch and sprucing up. Got unexpected guests over and all you have is a tub of ice cream for dessert? Just sprinkle over some crushed nougat for a gourmet touch. This is such an easy recipe, but needs some time to set in the fridge. I make it on a Thursday night to be enjoyed on the weekend with family and friends. For me, there’s no better way to end a lazy weekend lunch than with a minty treat. And even if you’re not mint lover, not to worry, I’ve had friends who’ve tried it with pineapple and banana extracts and loved it. So gather the ingredients and be ready to wow your family and friends with this simple recipe.

Mint Custard Pudding with Brown Nougat

2 cups milk
1/2 cup fresh mint leaves packed (increase if
you want an intense flavour)
2/3 cup sugar
1/4 cup cornstarch
2 large egg yolks, beaten
1/2 tsp vanilla
250ml whipping cream
1 tbsp gelatine (2 tbsp water to dissolve the
inch of salt
Few drops of green colouring

10 cashew nuts (any nuts you like)
3 tbsp sugar
1 tsp butter

1. For the nougat, melt the butter in a non-stick pan and add the nuts. Stir in the nuts and add the sugar to the pan.
2. Keep stirring until the sugar melts and turns to a golden liquid. Immediately take off the heat and pour it onto a sheet of aluminium foil.
3. Once cooled and hardened, place the sheet of nougat in a zip-lock or food storage bag and crush it with a rolling pin.
4. For the custard, heat the milk until bubbles appear on the side of the pan. Take it off the heat, add the mint leaves, and let it stand for about half an hour. 1 Strain the milk mixture and discard the solids. Add sugar, vanilla, salt, and cornstarch to the mixture and whisk.
5. Bring back to the heat and, when it starts to thicken, slowly add the beaten eggs to the milk mixture. Continue whisking until the mixture becomes quite thick. Take it off the heat and let it cool.
6. In a separate cup, dissolve the gelatin with boiling hot water and whisk it into the cooled custard mixture.
7. Whip the cream until the soft peak stage and fold it into the custard mixture. Add the colouring.
8. Spoon some custard mixture into individual serving cups then chill for about 10-minutes. Sprinkle some nougat on top and again fill with custard mixture and chill, alternating custard and nougat layers until you fill the serving cup.
9. Decorate with some whipped cream and pop the nougat on top.

INFO: Farwin Simaak is founder and editor of

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