If you’re looking for a dessert that feels like a warm hug on a chilly day, this Biscoff Pudding Recipe is exactly what you need. It’s a creamy, dreamy pudding infused with the unmistakable caramelized spice flavors of Biscoff spread, creating a rich and indulgent treat that’s both comforting and effortlessly elegant. Perfect for whipping up quickly yet impressive enough to serve to guests, this pudding combines simple pantry staples with that signature Biscoff magic to deliver a smooth texture and cozy sweetness that you’ll want to make again and again.

Biscoff spread in a smooth, creamy dollop on a small white dish, a glass measuring cup filled with whole milk showing the creamy texture, a small clear bowl of fine white cornstarch powder, a rustic ceramic bowl holding rich, golden brown sugar crystals, a tiny glass ramekin with warm brown ground cinnamon powder, a pinch of fine white salt in a minimalist spoon, a small glass bottle of vanilla extract with amber liquid inside, and a small pat of pale yellow unsalted butter placed on a wooden butter knife. All ingredients arranged neatly on a clean, light wooden surface with natural soft lighting highlighting their distinct textures and warm, earthy tones. Subtle shadows create depth, styled with a minimalistic touch, no clutter, evoking a cozy and inviting kitchen atmosphere. Overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

Don’t let the short list of ingredients fool you—each one plays a crucial role in building the luscious taste and silky texture of this pudding. From the rich Biscoff spread that offers its signature flavor to the cornstarch that thickens the pudding perfectly, every element has its moment to shine.

Biscoff spread (1/2 cup or 120g, creamy): Provides that unique caramelized, spiced flavor that defines the dish.
Whole milk (2 1/4 cups or 540ml): Gives the pudding its creamy base and velvety mouthfeel.
Cornstarch (1/4 cup or 30g): Acts as the thickening agent to achieve that ideal pudding consistency.
Brown sugar (1/4 cup or 50g): Sweetens naturally while complementing the caramel notes of Biscoff.
Ground cinnamon (1/4 tsp, optional): Adds a subtle warm spice undertone for extra depth.
Salt (1/8 tsp): Balances the sweetness and enhances all the other flavors.
Vanilla extract (1 tsp): Boosts the overall aroma and richness.
Unsalted butter (1 tbsp): Adds silkiness and a slight richness to complete the pudding.

How to Make Biscoff Pudding Recipe

Step 1: Make the Base

Start in a medium saucepan that is off the heat. Whisk together the cornstarch, brown sugar, salt, and cinnamon until everything is combined evenly. Slowly pour in the whole milk while whisking constantly—this steady motion prevents lumps from forming and ensures a perfectly smooth pudding base.

Step 2: Cook the Pudding

Place the saucepan over medium heat and keep stirring the mixture continuously with a whisk or silicone spatula. Make sure to scrape along the bottom and sides of the pan frequently to avoid scorching. After about 6 to 8 minutes, you’ll notice the pudding thickening and coating the back of your spoon, signaling it’s ready for the next step.

Step 3: Stir in Flavor

Remove the saucepan from the heat and immediately add the creamy Biscoff spread, vanilla extract, and butter. Whisk vigorously until everything is completely smooth and blended together, creating a luscious pudding rich in that iconic Biscoff flavor.

Step 4: Chill and Set

Divide the hot pudding into individual ramekins or serving glasses. Let them sit at room temperature for 10 minutes, then press a piece of plastic wrap directly on the surface of each pudding to stop a skin from forming. Refrigerate for at least 2 hours so the pudding can fully set and chill to the perfect temperature.

Step 5: Serve

When ready to enjoy, you can gently stir the pudding for a creamier texture or serve it as is. This Biscoff Pudding Recipe is delicious plain or topped with crushed Biscoff cookies, dollops of whipped cream, or a drizzle of warm Biscoff spread to elevate every spoonful.

How to Serve Biscoff Pudding Recipe

Garnishes

Simple toppings can add a wonderful finishing touch to your pudding. Try sprinkling some crushed Biscoff cookies for a delightful crunch or adding whipped cream for extra creaminess. A few shavings of dark chocolate or a drizzle of caramel sauce also complement the spiced flavors beautifully.

Side Dishes

This pudding pairs nicely with light accompaniments that balance its richness. Fresh berries, a citrus salad, or even a crisp biscotti on the side can refresh the palate and create a well-rounded dessert experience.

Creative Ways to Present

For a fun twist, layer the Biscoff pudding with crushed cookies in a parfait glass, or serve it with a warm espresso shot for an indulgent affogato-style dessert. Mini mason jars or pretty vintage glasses also make it look extra special if you’re hosting friends or family.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Biscoff pudding covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it an easy make-ahead dessert option for busy days.

Freezing

While pudding texture can change after freezing, you can freeze the Biscoff pudding if needed. Transfer portions to freezer-safe containers and freeze for up to one month. Thaw overnight in the refrigerator before serving.

Reheating

Since this pudding is best enjoyed chilled, reheating isn’t usually recommended. However, if you prefer it warm, gently reheat in a saucepan over low heat with constant stirring to avoid curdling or scorching, then cool slightly before eating.

FAQs

Can I use skim or almond milk instead of whole milk?

Yes, but keep in mind that whole milk gives the pudding its creamy texture and richness. Using skim or almond milk may result in a thinner consistency and slightly different mouthfeel.

Is it necessary to chill the pudding for 2 hours?

Chilling allows the pudding to fully set and develop its creamy, firm texture. You could eat it sooner, but the pudding won’t hold shape as well and might feel too loose.

Can I make this without cornstarch?

Cornstarch is essential for thickening the pudding smoothly. If you want to substitute, tapioca starch or arrowroot powder can work, but the texture and setting time may vary.

How can I make this pudding vegan?

To veganize, use a plant-based milk like oat or coconut milk, replace butter with coconut oil, and find a vegan Biscoff or cookie butter alternative. The texture will be slightly different but still delicious.

What’s the best way to avoid lumps in the pudding?

Whisking the dry ingredients before adding milk and adding the milk slowly while whisking constantly helps prevent lumps. Also, keep stirring continuously while cooking to break up any clumps as they form.

Final Thoughts

This Biscoff Pudding Recipe truly feels like a little slice of heaven in a bowl. It’s quick, uncomplicated, and packed with that unforgettable cookie butter flavor that everyone loves. Whether you’re serving it up for a casual weeknight treat or an impressive dessert at your next dinner party, this pudding is bound to become a cherished favorite. Give it a try, and let yourself indulge in creamy, spiced, caramel goodness that always hits the spot.

Biscoff Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 60 reviews

Author: Kimberly
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 2 hours 15 minutes
Yield: 4 servings
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This creamy Biscoff Pudding recipe delivers a luscious, silky dessert that highlights the rich, caramelized flavor of Biscoff spread. With a smooth texture and subtly spiced cinnamon notes, it’s a quick and easy treat to prepare on the stovetop and perfect for an indulgent finish to any meal.

Ingredients

Dry Ingredients

1/4 cup (30g) cornstarch
1/4 cup (50g) brown sugar
1/8 tsp salt
1/4 tsp ground cinnamon (optional)

Wet Ingredients

2 1/4 cups (540ml) whole milk
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

For best results, use creamy Biscoff spread rather than crunchy to ensure a smooth pudding texture.
If you want a dairy-free version, substitute whole milk and butter with plant-based milk and vegan butter.
Adding cinnamon is optional but adds a warm flavor that complements the Biscoff spread.
Pressing plastic wrap directly on the pudding prevents a skin from forming while chilling.
The pudding can be stored covered in the refrigerator for up to 3 days.