If you have a soft spot for creamy, dreamy desserts with a twist, you’re going to adore this Biscoff Pudding Recipe. It’s like a warm, cozy hug from your favorite spiced cookie but in pudding form—silky smooth, richly flavored with that unmistakable caramelized Biscoff spread that everyone raves about. Whether you’re looking for a quick sweet treat or an impressive yet simple dessert to share, this recipe delivers on texture, flavor, and comfort all in one bowl. Get ready to fall in love with pudding all over again!
Ingredients You’ll Need
The beauty of this Biscoff Pudding Recipe lies in its simplicity—just a handful of everyday staples come together to create something truly outstanding. Each ingredient plays its part, from thickening the pudding perfectly to layering in that cozy, spiced sweetness that sets this dessert apart.
- Biscoff spread: Use creamy, not crunchy, to ensure a smooth, luscious pudding base packed with caramelized spice flavor.
- Whole milk: Provides richness and the perfect consistency for a silky pudding texture.
- Cornstarch: Acts as the thickening agent to give your pudding that classic, velvety body.
- Brown sugar: Adds a deeper, molasses-like sweetness that complements the Biscoff spread perfectly.
- Ground cinnamon: Optional but highly recommended for that subtle hint of warm spice.
- Salt: Enhances the flavors and balances the sweetness beautifully.
- Vanilla extract: Brings a fragrant, mellow vanilla note that rounds out the pudding.
- Unsalted butter: Swirled in at the end for a glossy finish and extra richness.
How to Make Biscoff Pudding Recipe
Step 1: Make the Base
Start by combining the dry ingredients—cornstarch, brown sugar, salt, and cinnamon—in a medium saucepan off the heat. Whisk these together until they’re well combined. Then, slowly add the whole milk while whisking nonstop to dissolve everything smoothly. This ensures your pudding won’t have any lumps and will have that perfect creamy texture.
Step 2: Cook the Pudding
Place the saucepan over medium heat and stir constantly with a whisk or silicone spatula. Be sure to scrape the sides and bottom to avoid the pudding sticking or burning. After about 6 to 8 minutes, you’ll notice the mixture thicken beautifully—when it coats the back of your spoon, it’s ready for the next step.
Step 3: Stir in Flavor
Immediately remove the pan from the heat, then whisk in the creamy Biscoff spread, vanilla extract, and the unsalted butter. Keep stirring until the pudding is absolutely smooth and glossy. This step is where all the magic happens—bringing that signature Biscoff warmth and richness to the forefront.
Step 4: Chill and Set
Divide the pudding evenly into ramekins or serving glasses. Let them cool at room temperature for about 10 minutes, then press plastic wrap directly on the surface to keep the pudding skin-free. Refrigerate for at least 2 hours to allow the pudding to set perfectly and develop its full flavor.
Step 5: Serve
When you’re ready to enjoy this delightful treat, you can serve it as is, or go big with some fun toppings. Give it a gentle stir if you like, then garnish with crushed Biscoff cookies, a swirl of whipped cream, or a drizzle of warmed Biscoff spread for that extra wow factor.
How to Serve Biscoff Pudding Recipe
Garnishes
Garnishing your Biscoff pudding unlocks endless possibilities. Crushed Biscoff cookies add a lovely crunch that contrasts the silky pudding, while a dollop of whipped cream brings lightness and creaminess. For a truly indulgent experience, drizzle some warmed Biscoff spread on top to amp up that caramelized flavor that makes this dessert so special.
Side Dishes
This pudding pairs wonderfully with fresh berries or a simple fruit compote to cut through the richness with a bit of brightness. You might also serve it alongside a cup of strong coffee or spiced chai for a cozy afternoon treat that feels just right when the weather turns chilly.
Creative Ways to Present
For a show-stopping presentation, layer your Biscoff pudding with crumbled cookies and whipped cream in a glass parfait style. You can also pipe it into mini tart shells or use edible flowers for an elegant touch. The creamy, caramel tones of this pudding shine no matter how you present it, so have fun experimenting!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though with how delicious this pudding is, that might be unlikely), store them in airtight containers in the refrigerator. The pudding keeps well for up to 3 days and can even taste better as the flavors meld over time.
Freezing
While pudding isn’t always the best candidate for freezing due to potential texture changes, this Biscoff Pudding Recipe freezes reasonably well if you’re in a pinch. Transfer it to freezer-safe containers, leaving some space for expansion. Thaw overnight in the fridge and whisk gently to restore smoothness before serving.
Reheating
If you prefer your pudding warm, gently reheat it in a microwave or over low heat on the stove, stirring frequently to prevent scorching. Keep in mind that reheated pudding may be a bit thinner, so whisking in a small pat of butter or a splash of milk can help bring back that velvety texture.
FAQs
Can I use a different type of milk in this Biscoff Pudding Recipe?
Absolutely! While whole milk gives the creamiest texture, you can substitute with 2% or even plant-based milks like oat or almond for a different flavor or to accommodate dietary preferences. Just remember that thinner milks may result in a lighter pudding.
Is it necessary to use cornstarch as a thickener?
Cornstarch is essential here for that classic pudding consistency. Alternatives like arrowroot or tapioca starch can work but may alter the texture or cooking time. Make sure to dissolve the starch thoroughly to avoid lumps.
Can I make this recipe vegan or dairy-free?
Yes! Use your favorite plant-based milk and a dairy-free butter substitute, and be sure to pick a vegan-friendly Biscoff spread (most are naturally vegan). The pudding may have a slightly different mouthfeel but will still be delicious.
How long does the pudding need to chill before serving?
At least 2 hours is best to let the pudding fully set and the flavors to deepen. If you’re short on time, chilling for 1 hour can work in a pinch, but the texture won’t be quite as firm.
Can I double or triple the recipe for larger gatherings?
Definitely! Just be sure to use a larger saucepan and keep whisking constantly while cooking to prevent lumps and sticking. Portion it into multiple containers or glasses for easy serving.
Final Thoughts
This Biscoff Pudding Recipe is a true crowd-pleaser that’s surprisingly simple to make yet feels like a luxurious treat every time. Whether you’re cozying up after dinner or surprising friends with a homemade delight, this pudding is ready to become one of your go-to desserts. So grab that jar of Biscoff spread and start whisking—your taste buds are in for a wonderfully sweet ride!
Print
Biscoff Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This creamy and indulgent Biscoff Pudding recipe combines the rich, caramelized flavors of creamy Biscoff spread with a smooth homemade pudding base. Quick to prepare and requiring just a few simple ingredients, it’s a luscious dessert that sets perfectly in the fridge and can be enjoyed plain or garnished with whipped cream and crushed Biscoff cookies for added texture and decadence.
Ingredients
For the Pudding Base
- 1/4 cup (30g) cornstarch
- 1/4 cup (50g) brown sugar
- 1/8 tsp salt
- 1/4 tsp ground cinnamon (optional)
- 2 1/4 cups (540ml) whole milk
Flavor and Finishing
- 1/2 cup (120g) Biscoff spread (creamy, not crunchy)
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
Instructions
- MAKE THE BASE: In a medium saucepan off the heat, whisk together the cornstarch, brown sugar, salt, and ground cinnamon until fully combined. Slowly pour in the milk while whisking constantly to dissolve the dry ingredients smoothly without clumps.
- COOK THE PUDDING: Place the saucepan over medium heat. Stir the mixture continuously using a whisk or silicone spatula, scraping the bottom and sides to prevent scorching. Cook for 6 to 8 minutes, or until the pudding thickens and coats the back of a spoon.
- STIR IN FLAVOR: Remove the saucepan from heat. Immediately add the Biscoff spread, vanilla extract, and butter. Whisk until the pudding is completely smooth and all ingredients are fully incorporated.
- CHILL AND SET: Divide the hot pudding evenly into individual ramekins or serving glasses. Let them cool at room temperature for 10 minutes. Press plastic wrap directly onto the surface of each to prevent a skin from forming. Refrigerate for at least 2 hours or until fully set.
- SERVE: Once chilled, stir gently if desired and serve plain or topped with crushed Biscoff cookies, whipped cream, or a drizzle of warmed Biscoff spread.
Notes
- Use creamy Biscoff spread for the smoothest pudding texture; crunchy varieties will add unwanted texture.
- Pressing plastic wrap onto the pudding surface prevents a skin from forming.
- Chilling the pudding for at least 2 hours is crucial for proper setting and flavor development.
- Feel free to add a dollop of whipped cream or crushed cookies to enhance presentation and taste.
- This pudding can be made a day ahead and stored covered in the refrigerator.
