Description
A luxuriously creamy Biscoff Banana Pudding that blends silky pudding with ripe bananas, layered with crunchy Biscoff cookies for a delightful dessert experience.
Ingredients
Scale
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- Pinch of salt
- 1 box Biscoff cookies (about 24 cookies)
- 4 ripe bananas, sliced
- Whipped cream (optional for topping)
Instructions
- In a medium saucepan over medium heat, combine the milk, heavy cream, and granulated sugar. Stir frequently until hot but not boiling.
- While that heats, whisk the egg yolks in a separate bowl. Slowly pour half of the hot milk mixture into the yolks, whisking constantly.
- Return the egg mixture to the saucepan, add the remaining milk mixture, cornstarch, and salt. Whisk until incorporated, then cook until thickened, stirring continuously.
- Once thickened, stir in the vanilla extract and remove from heat.
- Let the pudding cool slightly before transferring to a bowl to speed up the cooling process.
- In your dish of choice, layer the Biscoff cookies, sliced bananas, and pudding in alternating patterns, starting and ending with the pudding.
- Cover with plastic wrap and refrigerate for a minimum of three hours.
- When ready to serve, top with whipped cream if desired.
Notes
Make-Ahead: Prepare a day prior for better flavor. Consider alternative toppings or fruits for customization.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg