Description

This Biscoff Banana Pudding recipe is a decadent and visually stunning dessert featuring layers of caramelized speculoos cookies, rich vanilla custard, and fresh banana slices. Perfectly chilled and garnished with whipped cream and cookie crumbs, it combines creamy, crunchy, and fruity textures for an irresistible treat.

Ingredients

Scale

Base and Garnish

1.5 packages Lotus Biscoff Cookies (approx. 13 oz / 370g, divided for base and garnish)
4 large Bananas (firm-ripe, sliced into circles)

Custard

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)

Whipped Cream Topping

1.5 cups Heavy Whipping Cream (360ml, chilled)
2 tbsp Powdered Sugar (15g)

Instructions

Prepare the Custard: In a heavy saucepan, whisk together sugar and cornstarch. Gradually add whole milk, whisking until the mixture is smooth and free of lumps.
Temper the Eggs: Heat the milk mixture over medium heat until steaming but not boiling. Whisk a small amount of the hot milk into the egg yolks to temper them, then slowly return the yolk mixture to the saucepan while stirring continuously.
Thicken the Custard: Continue cooking over medium heat, stirring constantly until the mixture thickens and begins to bubble. Remove from heat and stir in unsalted butter and vanilla bean paste. Allow the custard to cool slightly.
Assemble the Jars – Cookie Base: Coarsely crush Biscoff cookies and place a generous layer at the bottom of each glass or trifle jar, creating the base layer.
Assemble the Jars – Banana Ring: Press the banana slices vertically against the inside walls of each glass to form an attractive ring around the edges.
Fill Layers: Spoon the slightly cooled custard into the jars, covering the banana ring and cookie base. You may add a second layer of custard if desired. Refrigerate the jars for at least 4 hours to chill and set.
Prepare Whipped Cream: Whip the chilled heavy cream with powdered sugar until stiff peaks form, ensuring a light yet firm topping.
Garnish: Pipe a generous swirl of whipped cream on top of each chilled pudding jar. Finish by dusting with fine crushed Biscoff cookie crumbs and inserting one whole cookie at a 45-degree angle for decoration.

Notes

Use firm-ripe bananas to ensure slices hold their shape and do not become mushy in the dessert.
Chilling the assembled pudding for at least 4 hours helps the custard set and the flavors to meld together beautifully.
Vanilla bean paste provides a more intense vanilla flavor and speckled appearance, but pure vanilla extract can be substituted.
For a thicker custard, ensure you cook the mixture until it bubbles and coats the back of a spoon.
The Biscoff cookies add a unique caramelized flavor and crisp texture; be sure to crush them coarsely for the base and finely for garnish.
Store leftovers covered in the refrigerator for up to 3 days for best freshness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: Biscoff Banana Pudding, Speculoos Trifle, Banana Custard Dessert, Layered Pudding, Caramelized Cookie Dessert