Biscoff Banana Pudding
This Biscoff Banana Pudding layers creamy vanilla pudding, fresh sliced bananas, and crunchy spiced Biscoff cookies for a sweet, textured dessert perfect for any occasion.
Equipment
- 1 medium saucepan for cooking pudding
- 1 9x9-inch dish for layering the pudding
- 1 whisk for mixing ingredients
- 1 mixing bowl for tempering eggs
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- Pinch of salt
- 1 box Biscoff cookies about 24 cookies
- 4 ripe bananas sliced
- Whipped cream optional for topping
Instructions
- In a medium saucepan, combine milk, heavy cream, and sugar over medium heat; whisk occasionally until hot but not boiling.
- In a separate bowl, whisk egg yolks. Slowly pour half of the hot milk mixture into the yolks while whisking constantly to temper the eggs.
- Return the egg mixture to the saucepan with the remaining milk mixture. Add cornstarch and salt; cook over medium heat, whisking constantly until thickened and bubbling.
- Remove from heat and stir in vanilla extract. Let pudding cool slightly before assembling.
- In a 9x9-inch dish, place a layer of Biscoff cookies, then sliced bananas, and pour a layer of pudding over the bananas.
- Repeat layering cookies, bananas, and pudding until ingredients are used, finishing with a pudding layer on top.
- Cover and refrigerate the pudding for at least 3 hours to set and meld flavors.
- Before serving, optionally top with whipped cream and garnish with crushed Biscoff cookies or banana slices.
- Slice and serve chilled for an indulgent, refreshing dessert.
Notes
- Use ripe bananas for best sweetness and texture.
- Store leftovers covered in refrigerator up to 3 days.
- For extra crunch, add crushed cookies on top before serving.