Biscoff Banana Pudding
A comforting and indulgent dessert combining creamy pudding, layers of Biscoff cookies, and fresh bananas, perfect for satisfying late-night cravings.
Ingredients
Pudding Base
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 large egg yolks Use only yolks for a creamier texture.
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch Helps to thicken the pudding.
- pinch salt
Assembly Ingredients
- 1 box Biscoff cookies Approximately 24 cookies.
- 4 ripe bananas, sliced Freshly sliced just before assembly to prevent browning.
- Whipped cream Optional for topping.
Instructions
Preparation
- In a medium saucepan, combine milk, heavy cream, and sugar over medium heat until hot.
- Whisk egg yolks separately and slowly add half of the hot milk mixture, whisking constantly.
- Return the egg mixture to the saucepan with the remaining milk, add cornstarch and salt, and cook until thickened. Stir in vanilla.
- Let the pudding cool slightly.
Assembly
- Layer Biscoff cookies, sliced bananas, and pudding in a dish, repeating until ingredients are used up with pudding on top.
- Refrigerate for at least 3 hours.
Serving
- Top with whipped cream if desired and enjoy chilled.
Notes
For added crunch, feel free to crush extra Biscoff cookies for topping. If you want a creamier pudding, consider using only whole egg yolks and making sure to pause and allow time for thorough cooking.