A spoonful of cozy: Biscoff Pudding that smells like home

Imagine easing a warm ramekin from the refrigerator, the air filling with the caramelized spice of crushed Biscoff cookies, a glossy, velvety pudding trembling slightly as you lift a spoon. The aroma is brown sugar and toasted cinnamon, the first taste is luxuriously creamy with notes of caramelized biscuit, and the texture is silk — dense enough to feel indulgent, light enough to make you reach for seconds. This Biscoff pudding is comfort in a cup: nostalgic, slightly grown-up, and endlessly shareable.

It’s perfect for quiet weekend breakfasts when you want something decadent without standing by the stove for hours; excellent for dinner-party make-ahead desserts; and utterly at home on holiday tables when you want a dessert that feels special but is easy to scale. Serve it chilled on a warm afternoon with coffee, or warm it gently and top with whipped cream for a cozy night treat.

Dish Snapshot

• Prep Time: 10 minutes
• Cook Time: 7–10 minutes (to thicken)
• Total Time: About 2 hours 20 minutes (includes chilling)
• Servings: 4 (about 4 small ramekins)
• Difficulty Level: Easy — great for confident beginners

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings). These estimates were calculated using USDA FoodData Central entries for whole milk, heavy cream, granulated sugar, and cornstarch, combined with the nutrition information from the Lotus Biscoff spread label for cookie butter. Values are rounded and should be treated as estimates.

• Calories: ~475 kcal
• Protein: ~5.6 g
• Total Carbohydrates: ~58 g
  • Sugars: ~43 g
  • Dietary Fiber: ~0.6 g
• Total Fat: ~24 g
• Sodium: ~150 mg

Notes on health context: this pudding is a dessert — it’s rich, higher in sugar and fat, and best enjoyed in moderation. For general dietary guidance on added sugars and saturated fats, see resources from the CDC and Mayo Clinic for recommendations on intake and balance.

Moments to Savor

This pudding shines when it becomes part of a moment. Make it for a small celebration and watch it disappear between friends with coffee or tea; prepare it for quiet, indulgent weekends when you want to linger over flavors and memories; or put it on the holiday sweet table as an easy make-ahead dessert that tastes like a bakery treat. Its aroma and texture are the stars: the biscoff flavor evokes childhood cookies, while the silkiness of the custard gives an adult, sophisticated finish. It’s simplicity and nostalgia in one.

How to Make Biscoff Pudding

Ingredients

• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup Biscoff (speculoos) cookie butter
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (about 30 g) cornstarch
• 1 tsp vanilla extract
• Pinch of salt
• Crushed Biscoff cookies for topping (optional)

Optional ingredients and substitutions

• For a lighter version: use 2% milk instead of whole and substitute half-and-half for heavy cream, or reduce heavy cream to 1/4 cup and increase milk by 1/4 cup.
• For a vegan version: use full-fat coconut milk (2 cups) and vegan “cream” (1/2 cup canned coconut cream), and swap cornstarch the same — see variations below.
• To boost spice: add 1/4 tsp ground cinnamon or 1/8 tsp ground cardamom when adding vanilla.
• For extra richness: stir in 1–2 tbsp melted butter or an extra tablespoon of cookie butter.

Step-by-step Instructions

1. In a medium saucepan, combine the 2 cups milk and 1/2 cup heavy cream. Warm over medium heat until the mixture is hot and steamy but not boiling (small bubbles around the edge), stirring occasionally (2–4 minutes).
2. In a separate bowl, whisk together 1/2 cup sugar, 1/4 cup cornstarch, and a pinch of salt until evenly blended and lump-free.
3. Gradually add the dry mixture to the warm milk mixture in the saucepan, whisking continuously to prevent lumps. A steady, whisking motion ensures a smooth pudding.
4. Continue to cook over medium heat, whisking constantly. The mixture will begin to thicken in about 5–7 minutes. Once it reaches a thick custard consistency (it should coat the back of a spoon and leave a clear line when you run your finger through it), remove from heat.
5. Stir in 1/2 cup Biscoff cookie butter and 1 tsp vanilla extract until completely smooth and glossy. Taste and adjust—if you want more cookie flavor, add another tablespoon of cookie butter.
6. Pour the pudding into 4 serving dishes or ramekins. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming, or cool uncovered for a few minutes then cover. Chill in the refrigerator for at least 2 hours (longer is fine — chilling improves texture and flavor melding).
7. Before serving, top with crushed Biscoff cookies for crunch, a dollop of whipped cream, or a sprinkling of sea salt to balance the sweetness.

Practical tips

• Whisk continuously once the cornstarch is added to avoid lumps and ensure an even thickening.
• Do not boil vigorously after adding cornstarch — a gentle simmer is enough to activate the starch and thicken the pudding.
• If lumps form, strain the pudding through a fine-mesh sieve while still hot.
• Pressing plastic wrap onto the surface while it cools prevents a pudding “skin.”
• Adjust sweetness at the end by tasting — some Biscoff spreads are sweeter than others.

Serving Suggestions

• Serve lightly chilled on its own for a simple, elegant dessert.
• Add a dollop of whipped cream and a sprinkle of crushed Biscoff cookies for texture contrast.
• Pair with a sharp espresso or robust black tea to balance the pudding’s sweetness.
• Layer chilled pudding with berries (raspberry or sliced banana) in tall glasses to make parfaits.
• Spoon warm over pound cake or apple slices for an autumnal dessert twist.
• For a boozy adult version: drizzle a teaspoon of dark rum or coffee liqueur over each serving before topping.

Shelf Life & Storage

• Room temperature: Do not store this dairy-based pudding at room temperature for more than 2 hours (per food safety guidelines) — bacteria can grow quickly in perishable foods.
• Refrigerator: Store in an airtight container or keep plastic wrap pressed onto the surface; pudding will keep well for 3–4 days. Stir gently before serving if it separates slightly.
• Freezer: While you can freeze pudding, the texture will change (ice crystals, separation). Freeze in airtight containers for up to 1 month. Thaw overnight in the refrigerator and whisk gently to re-emulsify before serving. Note: freeze without cookie crumbs on top; add fresh toppings after thawing.

Chef’s Advice

• Use a whisk rather than a spoon when combining cornstarch and liquids — it reduces lumps and gives a silkier texture.
• Heat gently and be patient. Aggressive heat can overcook the starch and yield a gluey texture.
• If you prefer a silkier, more custard-like mouthfeel, strain the pudding through a fine sieve after cooking.
• Taste and adjust: different brands/versions of Biscoff spread vary in sweetness and intensity. Add cookie butter gradually and stop when the flavor is balanced to your liking.
• For the creamiest mouthfeel, don’t skimp on the fat entirely — a small amount of heavy cream or coconut cream (for vegan) makes a big difference.

Creative Twists

• Vegan Speculoos Pudding: Replace whole milk with 2 cups full-fat canned coconut milk and heavy cream with 1/2 cup coconut cream. Use a vegan cookie butter (or blitz Biscoff cookies with a neutral oil into a paste). Sweeten with maple syrup if desired. Cornstarch works the same way.
• Salted Biscoff Caramel: Make the pudding as directed, then swirl in 2–3 tbsp of salted caramel (store-bought or homemade) before chilling. Finish with flaky sea salt.
• Pumpkin-Spiced Biscoff: Add 1/2 cup pumpkin purée and 1/2 tsp pumpkin pie spice when you stir in the cookie butter for a seasonal fall version. Reduce sugar by 2 tbsp if you prefer less sweetness.
• Chocolate-Biscoff Duo: Stir 1–2 tbsp cocoa powder into the milk before adding the cornstarch for a chocolate pudding layer, then layer chocolate and Biscoff pudding in parfait glasses.

Recipe Q&A

Q: Can I make this without cornstarch?
A: Cornstarch is the thickening agent here. You can substitute an equal amount of tapioca starch or arrowroot powder (arrowroot gives a glossier finish), but don’t replace with flour unless you adjust quantities and method.

Q: My pudding is lumpy — how do I fix it?
A: Strain the hot pudding through a fine-mesh sieve into a bowl and whisk vigorously; most lumps will be removed. In the future, whisk continuously when adding the dry mix to warm milk and add the dry slowly.

Q: Can I reduce sugar or use a sugar substitute?
A: You can cut granulated sugar by 25–30% for a less-sweet pudding; realize that much of the sweetness also comes from the cookie butter. If using concentrated liquid sweeteners (like stevia blends), adjust liquids and taste carefully. Sugar substitutes that measure cup-for-cup may alter texture slightly.

Q: How can I make it more set for slicing or a pie filling?
A: Increase cornstarch slightly (add an extra tablespoon) and chill longer. For a very firm set (for slicing), incorporate 1 beaten egg yolk tempered into the hot pudding (cook to 180°F/82°C while whisking), but this changes the recipe to a cooked custard style and requires precise heat control.

Q: What about adding alcohol for flavor?
A: Stir 1–2 tsp of dark rum, brandy, or coffee liqueur into the cooled pudding before chilling. Alcohol can thin a set pudding slightly, so keep amounts small.

Conclusion

If you’re looking for an easy, show-stopping dessert that smells like baked cookies and tastes like a hug, this Biscoff pudding is a winner. Try it as written, or use the variations above to make it vegan, seasonal, or chocolatey — and don’t forget to share your results with friends and family.

For an alternate take and plating inspiration, see Organized Island’s easy Biscoff pudding, and for another bakery-style version to compare techniques, check out Ugly Duckling Bakery’s Biscoff pudding.

Biscoff Pudding

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• Author: recipechangegmail-com
• Total Time: 140 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A silky and indulgent pudding infused with the delightful flavor of Biscoff cookies, perfect for a cozy dessert experience.

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Ingredients

Scale 1x2x3x

• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup Biscoff (speculoos) cookie butter
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• Pinch of salt
• Crushed Biscoff cookies for topping (optional)

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Instructions

1. In a medium saucepan, combine the milk and heavy cream. Warm over medium heat until the mixture is hot and steamy but not boiling, stirring occasionally (2–4 minutes).
2. In a separate bowl, whisk together the sugar, cornstarch, and salt until evenly blended and lump-free.
3. Gradually add the dry mixture to the warm milk mixture in the saucepan, whisking continuously to prevent lumps.
4. Continue to cook over medium heat, whisking constantly, until the mixture thickens (about 5–7 minutes), then remove from heat.
5. Stir in the Biscoff cookie butter and vanilla extract until smooth.
6. Pour the pudding into serving dishes or ramekins, cover, and chill in the refrigerator for at least 2 hours.
7. Before serving, top with crushed Biscoff cookies or whipped cream if desired.

Notes

This pudding is rich and best enjoyed in moderation. Adjust sweetness as per your preference, as different brands of cookie butter vary in sweetness.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 475
• Sugar: 43g
• Sodium: 150mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 0.6g
• Protein: 5.6g
• Cholesterol: 80mg