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

Scale

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

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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.