Biscoff Banana Pudding Recipe

Make custard/pudding

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat over medium until just hot and steaming but not boiling (small bubbles at edges).

While milk heats, whisk together 1 cup granulated sugar, 1 tablespoon cornstarch, and a pinch of salt in a medium bowl. Add 4 large egg yolks and whisk until smooth and slightly pale.

Temper the eggs: slowly pour about 1/3 of the hot milk mixture into the yolk mixture in a thin stream while whisking constantly to raise temperature without scrambling eggs. Then pour egg mixture back into the saucepan with remaining milk, whisking.

Return saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, scraping the bottom, until mixture thickens to a pudding consistency and coats the spatula (about 4–6 minutes). Do not boil.

Remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth. Taste and adjust salt if needed. Let cool 5 minutes.

Transfer pudding to a shallow bowl and cover surface with plastic wrap to prevent skin forming. Chill in refrigerator until fully cold, at least 2 hours (can refrigerate up to overnight).

Melt white chocolate: place 4 oz white chocolate chips in a small microwave-safe bowl and microwave in 20-second bursts, stirring between each, until melted and smooth. Let cool to room temperature but still pourable (about 10 minutes).

Chill mixing bowl and whisk (optional) for 10 minutes to help whipping. Pour 1 cup heavy whipping cream into the chilled bowl. Add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract.

Whip cream with electric mixer on medium-high until it just begins to thicken, then slowly stream in cooled melted white chocolate and continue whipping to medium-stiff peaks. Be careful not to overwhip. Refrigerate until assembly.

Prepare bananas and wafers: slice 4 medium ripe bananas into 1/4-inch slices. If desired, toss slices lightly in a teaspoon of lemon juice to prevent browning (optional).

Crush Biscoff cookies: place 1 cup Biscoff cookies in a zip-top bag and crush with a rolling pin to a mix of fine crumbs and small crunchy pieces (or pulse briefly in a food processor). Reserve 1 tablespoon crumbs for garnish.

Warm Biscoff sauce slightly (microwave 10–15 seconds) so it's pourable but not hot.

Assemble puddings in a 9x9 baking dish or 6 individual dessert glasses: start with a single layer of house vanilla wafers (about half of them) to cover the base. Spoon about one-third of chilled pudding over the wafers and spread gently.

Top pudding with a layer of banana slices (about half the bananas), drizzle 2–3 tablespoons of Biscoff sauce over, and sprinkle ~1/3 cup crushed Biscoff cookie crunch evenly.

Add another layer of vanilla wafers (use remaining wafers), spoon another one-third of pudding, then repeat banana layer, drizzle more Biscoff sauce, and sprinkle remaining cookie crunch.

Finish with the last pudding layer, smoothing the top. Cover and chill assembled pudding for at least 1 hour to let flavors meld and wafers soften slightly.

Just before serving, pipe or dollop white chocolate whipped cream over the top. Drizzle additional Biscoff sauce to taste and sprinkle reserved 1 tablespoon Biscoff cookie crumbs and a few whole vanilla wafers or cookie halves for garnish.

Serve chilled. Leftovers keep refrigerated, covered, for up to 2 days (bananas will brown and wafers will continue to soften).