Ingredients

1.5 packages Lotus Biscoff Cookies (approx. 13 oz / 370g, divided for base and garnish)

4 large bananas (firm-ripe, sliced into circles)

3 cups whole milk (720ml)

4 large egg yolks

3/4 cup granulated sugar (150g)

1/4 cup cornstarch (32g)

2 tbsp unsalted butter (28g)

1 tbsp vanilla bean paste (15ml)

1.5 cups heavy whipping cream (360ml, chilled)

2 tbsp powdered sugar (15g)

Instructions

Step 1: In a heavy saucepan, whisk together the granulated sugar and cornstarch. Gradually pour in the whole milk, whisking until the mixture is smooth.

Step 2: Heat the milk mixture over medium heat until steaming. In a separate bowl, whisk the egg yolks, then slowly whisk in a small amount of the hot milk to temper the eggs. Return the egg mixture to the saucepan.

Step 3: Cook the mixture over medium heat, stirring constantly until it thickens and begins to bubble. Remove from heat and stir in the butter and vanilla bean paste. Let the custard cool slightly.

Step 4: Crush the Biscoff cookies coarsely. Place a thick layer of crushed cookies at the bottom of each serving jar or glass.

Step 5: Press banana slices vertically against the inside walls of the jars to create a decorative ring.

Step 6: Spoon the warm custard into the jars, filling to cover the banana slices. Add a second layer of custard if desired. Refrigerate for at least 4 hours to set.

Step 7: In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Pipe or spoon a generous swirl of whipped cream onto each pudding jar.

Step 8: Garnish each serving by dusting with fine cookie crumbs and placing one whole Biscoff cookie at a 45-degree angle on top.

Tips & Variations

Use firm-ripe bananas to keep slices intact and prevent mushiness in the dessert layers.

For a boozy twist, swirl in a tablespoon of rum or bourbon into the custard before chilling.

Substitute vanilla bean paste with pure vanilla extract if unavailable, using the same quantity.

Make the custard a day ahead to save time and allow flavors to develop more fully.

FAQs

Can I use a different type of cookie instead of Biscoff?

Yes, you can substitute with any caramelized or spiced cookie like ginger snaps or graham crackers for a different flavor profile.

Is it possible to make this dessert dairy-free?

Yes, swap the whole milk and heavy cream with unsweetened almond or coconut milk and use a dairy-free butter alternative. The texture might vary slightly but it will still be delicious.