Who doesn’t love mint? I certainly do. I still choose mint-flavored gum over many other tempting varieties. But mint in a custard pudding — without chocolate, just pure refreshing mint with the crunchy bite of caramelized nuts (nougat) — is something different and delightful.
Not for me. Here’s the story. About six years ago, just before my wedding, I heard about a cooking class from a friend who had attended it. The instructor, Mrs. Yvonne (not a chef by title), didn’t advertise; only select circles knew about her classes. The recipes looked exotic and the fees were steep. Hoping to impress my soon-to-be husband and in-laws with new dessert skills, I signed up for the dessert course.
It was expensive at the time, but absolutely worth it. Without those classes I wouldn’t have discovered Philadelphia cream cheese, tasted my first cheesecake, learned to make whipped cream or pavlova, or made brown nougat. I also wouldn’t have become known for my chocolate biscuit pudding. We were asked to keep the recipes private, and I did — carrying that slim book of a dozen recipes with me from my in-laws’ home in Sri Lanka to our rented flat in Doha. Then life got busy: a full-time job, twins, and the recipe book slipped into a box of other books, moved from place to place.
When we left Doha permanently and cleared the house, many of my things went missing, including that precious book. Losing it was heartbreaking, especially after I started blogging. Fortunately I still remember several recipes, and this mint pudding is one I could recreate from memory.
The original recipe used mint extract; I couldn’t find that easily, so I steeped fresh mint leaves in warm milk to extract the flavor — it worked beautifully. This dessert is not complete without the brown nougat (or praline), which adds a crunchy nut-and-caramel layer. The combination is so lovely it’s worth making at home.
Here my son Ammar holds a piece of homemade nougat — he and his brother adored it. Nougat is quick to make and very versatile. If guests arrive unexpectedly and all you have is vanilla ice cream, sprinkle some crushed nougat on top for a gourmet finish. You can use any nuts you prefer and add the nougat to many desserts that need a crunchy lift.
This dessert earned high praise at home and was my entry for a monthly dessert event. Below is the recipe so you can make it yourself.
Mint Custard Pudding with Brown Nougat
Ingredients:
2 cups milk
1/2 cup fresh mint leaves, packed (increase for a stronger flavor)
2/3 cup sugar
1/4 cup cornstarch
2 large egg yolks, beaten
1/2 tsp vanilla
250 ml whipping cream
1 tbsp gelatine (dissolve in 2 tbsp water)
Pinch of salt
A few drops green food coloring (optional)
For the nougat:
10 cashew nuts (or any nuts you prefer)
3 tbsp sugar
1 tsp butter
Method:
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 and turns golden. Remove immediately from the heat and pour onto a sheet of aluminum foil. When cool and hardened, place the nougat in a sealed bag and crush with a rolling pin into small pieces.
For the custard: heat the milk until bubbles appear around the pan’s edge but do not let it boil. Remove from heat and add the mint leaves; let them steep for about 30 minutes for a good mint infusion. Strain the milk, discarding the leaves. Return the milk to a clean pan and whisk in sugar, vanilla, salt, and cornstarch until smooth. Heat gently until the mixture thickens, then slowly whisk in the beaten egg yolks, continuing until the custard is thick. Remove from heat and allow it to cool slightly.
Dissolve the gelatine in a little boiling water and whisk it into the warm (not hot) custard. Whip the cream to soft peaks and fold it into the custard mixture. Add a few drops of green coloring if desired.
You can incorporate the nougat in two ways: stir about 3 tablespoons of crushed nougat into the custard, then spoon into a single bowl or individual cups and chill; or layer the nougat as pictured — spoon some custard into cups and chill for 10 minutes, sprinkle nougat, add more custard, and repeat until the cups are filled. Finish with a dollop of whipped cream and a sprinkling of nougat on top.
This is a delightful, refreshing dessert — give it a try and enjoy every spoonful!