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Biscoff Pudding Recipe

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

Description

A creamy and indulgent Biscoff Pudding recipe that combines the rich caramelized flavor of Biscoff spread with a smooth, cinnamon-spiced custard base. This easy stovetop pudding is perfect for a quick dessert, setting up beautifully to be served chilled with optional toppings for added texture and flavor.

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

Flavorings & Finishing:

  • 1/2 cup (120g) Biscoff spread (creamy, not crunchy)
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 texture; crunchy varieties will change the pudding’s consistency.
  • Pressing plastic wrap directly on the pudding surface prevents a skin from forming.
  • For a dairy-free version, substitute whole milk with a plant-based milk and use vegan butter.
  • Optional cinnamon adds a warm spice note but can be omitted if preferred.
  • This pudding can be made in advance and kept in the refrigerator for up to 2 days.
  • Garnish with crushed Biscoff cookies or whipped cream for extra texture and flavor.

Find it online: https://slsrecipes.com/biscoff-pudding-recipe-2/