Description
Delight in these creamy Biscoff Pudding Jars, layered with a crunchy Biscoff cookie crust and luscious cookie butter-infused pudding, topped with whipped cream and a drizzle of melted chocolate. Perfectly portioned in individual jars, this dessert combines rich flavors and smooth textures for a decadent treat that’s both easy to prepare and impressively elegant.
Ingredients
Scale
Crust
- 11 Biscoff cookies
- 2 tablespoons unsalted butter, melted and cooled
Pudding
- 3 tablespoons cornstarch
- 500 ml whole milk, divided
- 3 tablespoons whole milk, warm (for cornstarch mix)
- 3-4 tablespoons granulated white sugar (38-50 grams; 4 tablespoons recommended)
- ½ cup + 2 tablespoons Biscoff cookie butter (180 grams, slightly melted, plus extra for drizzling)
- Pinch of salt
Topping
- 1 cup heavy cream
- Melted chocolate, for drizzling
- Biscoff cookie crumbs, for garnish
Instructions
- Prepare the Crust: Pulse the Biscoff cookies into crumbs using a food processor. Mix in the melted butter until the mixture resembles coarse crumbs. Spoon about 2 teaspoons of this mixture into each jar (use 1 teaspoon if using 2-3 oz containers) and press down firmly with a muddler or spoon back to compact. Refrigerate the jars while preparing the pudding.
- Mix Cornstarch Slurry: Combine cornstarch with 3 tablespoons of warm whole milk in a small bowl and set aside, stirring to keep smooth.
- Heat Milk and Sugar: In a medium pan over medium heat, warm 500 ml of whole milk. Stir occasionally to prevent sticking. When warm, add granulated sugar, continuing to stir until dissolved.
- Add Cookie Butter and Salt: Remove pan from heat once milk is near a boil. Melt Biscoff cookie butter briefly until runny and whisk it into the hot milk along with a pinch of salt until fully combined.
- Incorporate Cornstarch Mixture: Stir the cornstarch slurry again before adding to the milk. Return the pan to medium-low heat and whisk continuously until the mixture thickens, about 1 to 1½ minutes. Remove from heat but avoid over-thickening. Let cool for 20 minutes.
- Strain the Pudding: For a smoother texture, strain the pudding mixture through a fine mesh sieve. Allow it to cool completely.
- Whip Cream: Beat heavy cream until soft peaks form; avoid over-whipping as cream may separate. Gently fold the whipped cream into the pudding in 2 to 3 batches, preserving the airiness.
- Assemble Pudding Jars: Pipe or spoon the pudding mixture into the prepared jars over the cookie crust. Refrigerate for at least 1 hour to set.
- Top and Chill: Melt additional Biscoff cookie butter and drizzle over each jar. Refrigerate an additional hour. Optionally drizzle melted chocolate on top and garnish with crushed Biscoff cookie crumbs. Chill until ready to serve. Remove from fridge 30 minutes before serving for best texture.
Notes
- Using melted and slightly cooled butter ensures the cookie crust stays compact.
- Straining the pudding is optional but recommended for a silky smooth texture.
- You can adjust the sugar depending on your sweetness preference.
- Use smaller jars (2-3 oz) for bite-sized servings or larger jars for more generous portions.
- Letting the pudding rest in the fridge allows it to set perfectly and develop flavor.
- Be careful not to over-whip the cream to maintain a light, airy pudding texture.
