Description
A silky and indulgent pudding infused with the delightful flavor of Biscoff cookies, perfect for a cozy dessert experience.
Ingredients
Scale
- 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)
Instructions
- 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).
- In a separate bowl, whisk together the sugar, cornstarch, and salt until evenly blended and lump-free.
- Gradually add the dry mixture to the warm milk mixture in the saucepan, whisking continuously to prevent lumps.
- Continue to cook over medium heat, whisking constantly, until the mixture thickens (about 5–7 minutes), then remove from heat.
- Stir in the Biscoff cookie butter and vanilla extract until smooth.
- Pour the pudding into serving dishes or ramekins, cover, and chill in the refrigerator for at least 2 hours.
- 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