Description
This easy Biscoff pudding recipe creates a smooth, creamy dessert with warm spiced cookie butter flavor. Made with simple pantry ingredients and ready in 15 minutes of active cooking time plus chilling, it’s perfect for weeknight treats or special occasions.
Ingredients
For the Pudding:
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- 1/2 cup (120g) Biscoff spread (creamy, not crunchy)
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- 2 1/4 cups (540ml) whole milk
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- 1/4 cup (30g) cornstarch
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- 1/4 cup (50g) brown sugar
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- 1/4 tsp ground cinnamon (optional but SO good!)
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- 1/8 tsp salt
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- 1 tsp vanilla extract
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- 1 tbsp unsalted butter
For Topping (Optional):
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- Crushed Biscoff cookies
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- Whipped cream
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- Extra drizzle of warmed Biscoff spread
Instructions
In a medium saucepan OFF the heat, whisk together your cornstarch, brown sugar, salt, and cinnamon until completely combined. Now slowly pour in the milk while whisking constantly – I like to add about half a cup at a time.
Place your saucepan over medium heat and stir continuously. I switch between my whisk and a silicone spatula here – the whisk keeps it smooth while the spatula gets into those corners where the mixture thickens first. After 6-8 minutes, your pudding should coat the back of a spoon.
Remove from heat and IMMEDIATELY add your Biscoff spread, vanilla, and butter all at once. Whisk until completely smooth – don’t rush this part! That extra minute of stirring really pays off with a silky-smooth texture.
Divide the hot pudding evenly into individual ramekins or serving glasses. Let them cool at room temperature for 10 minutes, then press plastic wrap directly onto the surface of each one (this prevents that weird skin from forming).
Once fully chilled, your pudding should be softly set – it’ll spoon easily but hold its shape beautifully. Serve it plain or topped with crushed Biscoff cookies, whipped cream, or a drizzle of warmed cookie butter!
Notes
The Whisk-Spatula Switch – Use both! Whisk for smoothness, spatula for getting into corners
Test for Doneness – Dip a spoon in, turn it over, and run your finger through the coating. If the line stays clear, you’re good!
Avoid These Mistakes:
Don’t add Biscoff when the mixture is too cool (streaky pudding!)
Don’t skip the 10-minute room temp rest before chilling (helps it set properly)
Don’t rush the stirring after adding the Biscoff (lumps!)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American