Biscoff Pudding

5 from 1 vote

This Biscoff pudding recipe makes decadent dessert cups with layers of cookie crumbs, Biscoff pudding and dark chocolate ganache. Try it!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings: cups

Calories: 508kcal

Author: Priya Maha

Ingredients

Cookie Crust

10 Biscoff cookies

Pudding

500 ml milk
150 g Lotus Biscoff spread
75 g brown sugar
3 tablespoon corn starch
1 teaspoon vanilla extract
⅛ teaspoon salt

Topping

75 ml heavy cream
75 g dark chocolate
1 Lotus Biscoff cookie
2 tablespoon Lotus Biscoff spread

Metric - US Customary

Instructions

Crush Biscoff cookies into a fine crumb. You can do this in a food processor. Or place the biscuits in a zip lock bag and crush them with a rolling pin until they achieve wet sand-like texture.
Divide the cookie crumbs into prepared pudding cups equally.
To level the layers, use the sides of a small rolling pin to gently press the crumbs down.
If you are using round bottom cups, press the cookie crumbs to follow the shape of the cups to have a slightly higher cookie crumb layer on the sides as compared to the center.
Set the crust aside.
To make the filling, measure brown sugar into a small bowl. Add cornstarch to the sugar. Combine well (see Note 1).
Next, add half cup of milk into the sugar mixture. Mix well and set aside.
In a separate saucepan, add the remaining milk. Measure in the Biscoff cookie spread, vanilla extract and salt.
Turn on the heat to medium low and cook until the cookie butter is all melted and the mixture is smooth (make sure there are no cookie butter lumps left unmelted).
Turn off the heat and add the brown sugar - corn starch mixture. Whisk quickly to avoid the cornstarch from clumping. Turn on the heat to a low flame and cook the pudding mixture, stirring constantly to avoid it from thickening too much at the bottom and the sides.
Cook the pudding until it thickens. If you notice any lumps in the pudding, turn off the heat and strain it. Do it before the pudding thickens too much. To strain the pudding, use a fine mesh sieve. And if the pudding is too thick to flow through, gently push it down with a spoon. Return the pudding to the saucepan (make sure to use a different saucepan if the earlier one has any clumps in it) and cook until it thickens to your desired consistency.
Remove the pudding from heat and transfer it into a large bowl. Let is cool slightly. Keep stirring the pudding often to avoid a skin from forming on the top (see Note 2).
Once the pudding has cooled down slightly, pour it into the prepared crust equally (see Note 3).
To level the tops, simply tap the cups lightly on your kitchen counter top or shake the cups gently, horizontally.
Set the pudding cups aside to cool further and then place them in the refrigerator to set.
To make chocolate ganache, place heavy cream into a heat proof bowl. Double boil until the sides start to bubble. Turn off the heat and add the chocolate (see Note 4).
Stir to combine the cream and the chocolate and until it becomes smooth.
Let the ganache cool down to room temperature before using (see Note 5). For best results, the ganache must still be in a thick custard consistency.
Spoon the chocolate ganache over the pudding layers. Shake the pudding cups lightly sidesways to spread the ganache all over the top of the pudding into a thin layer.
For the Biscoff drizzle, place the Biscoff spread in a heat proof bowl and place the bowl in a pan of hot water. No need to turn on the heat.
Stir the cookie butter until it turns into a soft consistency.
Transfer it into a piping bag. Snip the tip (make a small tiny hole only) and pipe it onto the top of the pudding in diagonal lines.
For the final touch, crush the Biscoff biscuit and sprinkle it all around the edges of each pudding cup to create a pretty border for the Biscoff pudding cups.
Chill the pudding until ready to serve. The pudding is best kept refrigerated and last for a good 3 to 4 days.

Notes

This is to avoid the corn starch from clumping when added into the hot milk later.
If you are not going to assemble the pudding cups immediately after the pudding is cooked, cover the pudding with a plastic wrap, making sure the wrap touches the top of the pudding. This is to avoid a skin from forming on the pudding.
For easy pouring of the pudding into the cups, use a jug with pouring lip.
If you are using a chocolate bar, chop it into small pieces for easy melting. If you are using chocolate chips, no need to chop them further.
If you notice the ganache setting at room temperature, heat it up again slightly and use it before it sets again. The rate at which the ganache sets depends on your room temperature. If you are in a hot climate, it will not set at room temperature, but if you are in a cold climate, it will set quickly.

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