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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

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

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

  • 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.

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