Caramel Biscoff Cookie Butter Pudding Recipe
Make Caramel Biscoff Cookie Butter Pudding Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pudding Base
Caramel Sauce
Cookie Butter Layer
Method
Pudding Base
- 1
Prepare the Pudding
In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and salt until well combined. Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and starts to bubble, about 5-7 minutes.
- 2
Caramel Sauce
- 3
Make the Caramel Sauce
In a medium saucepan over medium heat, add the granulated sugar and cook until it melts and turns a deep amber color, about 5-7 minutes. Stir occasionally to prevent burning.
- 4
Finish the Sauce
Once the sugar is melted, carefully add the unsalted butter and stir until melted. Slowly drizzle in the heavy cream while stirring continuously. Add a pinch of salt and stir until smooth. Remove from heat and let it cool slightly.
Cookie Butter Layer
- 5
Prepare the Cookie Butter Layer
In a large mixing bowl, combine the Biscoff cookie butter and crushed Biscoff cookies. Mix until well combined. Fold in the whipped cream gently until the mixture is light and airy.
- 6
Layer the Pudding
In serving cups or a large trifle dish, layer the pudding base, followed by the cookie butter mixture, and drizzle with caramel sauce. Repeat the layers until the cups are filled, finishing with a layer of caramel sauce on top.