Rating: 4.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 7

Fresh mint leaves steep in fat-free milk to impart the herb's essence; the taste is much better than that of mint extract. Unless milk is stabilized with a thickener such as flour or cornstarch, it will "break," or curdle, when it becomes too hot; that's why it's important to go no higher than 180 degrees at the beginning of step one.

David Bonom
Recipe by Cooking Light May 2007

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add mint. Let stand 15 minutes; strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Return milk to pan; stir in sugar, cornstarch, cocoa, and salt. Return pan to medium heat; bring to a boil, stirring constantly with a whisk until mixture thickens.

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  • Place egg yolks in a medium bowl; gradually add half of hot milk mixture, stirring constantly with a whisk. Add egg mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick. Remove from heat; add vanilla and chocolate, stirring until chocolate melts. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill. Garnish with mint sprigs, if desired.

Nutrition Facts

227 calories; calories from fat 25%; fat 6.4g; saturated fat 3.2g; mono fat 2.5g; poly fat 0.4g; protein 6.7g; carbohydrates 39.4g; fiber 1.2g; cholesterol 105mg; iron 1.1mg; sodium 106mg; calcium 173mg.
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