Biscoff Pudding Jars
Nov 07, 2023
These Biscoff Pudding Jars have a biscoff cookie crust, creamy biscoff pudding and topped with cookie butter and chocolate. If you love biscoff then these decadent jars are a must try!
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Biscoff season is here to stay! And if you are as obsessed with biscoff as much as we are, then these Biscoff Pudding Jars will be right up your alley. These have a biscoff cookie crust, creamy biscoff pudding and topped with more biscoff butter and melted chocolate. These are a great make ahead dessert for the festive season and they also score an A+ on presentation!
After the biscoff ladoo and the biscoff cheesecake received so much love from you guys, I knew I had to make more desserts with biscoff. These biscoff pudding jars are easy to put together and will be great for Diwali and Thanksgiving.
These are made in the same way as we make fruit custard. The difference is that here we use cornstarch to thicken the pudding rather than custard powder (which is also flavored cornstarch). Then we add whipped cream to the pudding to make it lighter.
When I was testing this recipe, I first made a batch with just the pudding. And my husband and my in-laws (who were here then) liked it but for me it was a no. It was gloopy, and felt like a blob in my mouth. I knew I had to add some whipped cream to make the texture lighter. And so, then I added whipped cream to it and it was perfect. The cream also helps in cutting the sweetness.
Table of Contents
Biscoff Lover’s Dream Dessert!
These biscoff pudding jars are really a dream dessert for biscoff lovers (like my husband)! There’s a biscoff cookie crust at the bottom. Then biscoff flavored pudding and the jars are finally topped with more cookie butter. Talk about biscoff heaven in every bite!
Ingredients
Biscoff cookies: if you live in the US you can find biscoff cookies at almost every grocery store. Unfortunately there’s no substitute for biscoff in the recipe since they are the main flavor and the star ingredient of this recipe.
Biscoff cookie butter: this comes in 2 varieties- the chunky cookie butter and the creamy one. For this recipe, we use the creamy cookie butter.
Cornstarch: to thicken the pudding, I have used cornstarch. It’s the same as cornflour (same thing but different name in countries like UK, India).
Heavy cream: for the whipped cream, use a cream with more than 35% fat.
How to Make Biscoff Pudding Jars
- Add 11 biscoff cookies to a food processor. Pulse a few times to make cookie crumbs.
- Transfer the crumbs to a bowl and then add 2 tablespoons melted (but cooled) butter to it. I used unsalted butter but you can use salted butter as well.
- Stir to mix the butter with the crumbs until the mixture resembles crumbs.
- Now, take your jars (or whatever container you will be serving the pudding) and add around 2 teaspoons of the crushed cookie mixture into each jar. Then I like to press the crust firmly into the base by pressing with a muddler but you can use the back of your spoon as well. Refrigerate the jars while you make the filling.
- Take 3 tablespoons of cornstarch in a bowl and then add 3 tablespoons of hot milk to it (I just microwave the milk). Stir until the cornstarch dissolves and mixes well. Set this aside.
- Take a heavy bottom pan and put it on medium heat. Add 500 ml whole milk to it. Let the milk heat up. Then add 3 to 4 (38 to 50 grams) tablespoons of sugar to it. I added 4 tablespoons but you can add less. Keep stirring the milk at regular intervals so that it doesn’t stick to the bottom of the pan. Let it come to a slight boil.
- As soon as it comes to a slight boil (you see bubbles around the edges), remove the pan from heat. Melt 1/2 cup + 2 tablespoons biscoff butter (180 grams) for 30 seconds so that it’s a little runny (easier to mix). If it’s already quite runny, you can skip this step. Add the biscoff cookie butter to the hot milk and stir using a whisk until it is well combined with the milk. Also add a pinch of salt.
- Now take the cornstarch slurry that you had prepared earlier and add that to the milk. Remember to give this a quick stir before adding as the cornstarch settles at the bottom as it sits. Stir using a wire whisk.
- Immediately transfer the pan back to the stovetop on medium-low heat. Keep stirring with your whisk. You will see that the mixture will start to thicken almost immediately. You will only need to cook for around 1 to 1 & 1/2 minutes here. Do not make it super thick. Remove the pan from heat and let it cool down for 20 minutes or so.
- Now using a strainer, strain the mixture. This step is optional, but results in a smoother pudding. Let it cool down completely.
- Meanwhile whip 1 cup of heavy cream until it forms peaks. Don’t beat it too much else the cream will separate.
- Fold the whipped cream in parts into the pudding mixture in 2 to 3 parts.
- Fold gently as you don’t want to deflate the air. This makes the pudding lighter and creamy. You can add more whipped cream for an even lighter pudding, for me this was good.
- Pipe the pudding into the chilled jars. I used a piping bag but you can just use a spoon. Fill all the jars similarly. Place the jars back in the refrigerator for a few hours (minimum 1 hour).
- Now melt some more biscoff cookie butter and drizzle on top of each jar. Again chill the jars for an hour. (If you don’t want to add the chocolate layer, the jars are ready at this point).
- And finally add some melted chocolate at the top. Garnish with some cookie crumbs. Make all the jars similarly. Keep these chilled but take them out of the refrigerator 30 minutes before serving. Enjoy!
Make The Jars in Advance
You can make these jars 24 to 48 hours in advance. Keep them refrigerated. But take them out of the fridge 30 minutes before serving. If you want, you can make just the pudding filling 48 hours in advance also. Drizzle the biscoff cookie butter and the chocolate on the day of serving.
Serving Size
I used “Oui” yogurt 5 oz jars to make these biscoff pudding jars. Honestly, I would say you make these in 2 to 3 oz containers especially if you making these for parties. They will be the perfect little treat then. Eating the entire 5 oz jar might be a heavy especially after a Diwali feast.
Manali’s Tips
- The pudding thickens as it chills in the refrigerator. Take them out of the fridge 30 minutes before serving.
- Adding chocolate on top is optional. You can skip and just finish with the biscoff cookie butter topping.
- If using melting wafers for chocolate topping, make sure to add only a thin layer. Else the chocolate solidifies and forms a very thick layer. Just a drizzle of chocolate would be good too.
- Ideally serve these in 2 to 3 oz containers so that they are a nice bite sized treat for festive parties.
- Straining the pudding is optional but does result in a smoother pudding. So, I do recommend it.
Biscoff Pudding Jars
Ingredients
- 11 biscoff cookies
- 2 tablespoons butter melted & cooled, I used unsalted
- 3 tablespoons cornstarch
- 500 ml + 3 tablespoons whole milk divided
- 3-4 tablespoons granulated white sugar 38-50 grams, I used 4 tablespoons
- ½ cup +2 tablespoons biscoff cookie butter 180 grams, slightly melted + more to drizzle on top
- pinch salt
- 1 cup heavy cream
- chocolate melted, to drizzle on top
Instructions
- Pulse the biscoff cookies into crumbs using a food processor. Add melted butter and mix until the mixture resembles crumbs. Now, take your jars (or whatever container you will be serving the pudding in) and add around 2 teaspoons (use 1 teaspoon if using 2 oz to 3 oz containers) of the crushed cookie mixture into each jar. Then press the filling using a muddler or with the back of your spoon to make it compact. Place these jars in the fridge while you make the filling.
- To make the pudding, mix together cornstarch with 3 tablespoons of warm whole milk and set aside. Then heat the remaining 500 ml whole milk in a pan on medium heat. Once it's slightly heated, add sugar to it . Keep stirring the milk at regular intervals so that it doesn't stick to the bottom of the pan.
- Let it come to a slight boil and then remove pan from heat. Melt biscoff cookie butter for 30 seconds so that it's a little runny (easier to mix) and then add it to the hot milk and stir using a whisk until it is well combined with the milk. Also add a pinch of salt.
- Now take the cornstarch slurry that you had prepared earlier and add that to the milk. Remember to give it a quick stir before adding as cornstarch settles as it sits.
- Immediately transfer the pan back to the stovetop on medium-low heat. Keep stirring with your whisk. You will see that the mixture will start to thicken almost immediately. You will only need to cook for around 1 to 1 & 1/2 minutes here. Do not make it super thick. Remove the pan from heat and let it cool down for 20 minutes or so.
- Now using a strainer, strain the mixture. This step is optional, but results in a smoother pudding. Let it cool down completely.
- Now beat the cream until it forms peaks. Don't beat it too much else the cream will separate. Fold the whipped cream in parts into the pudding mixture in 2 to 3 parts. Fold gently as you don't want to deflate the air.
- Pipe the pudding into the chilled jars. Place the jars back in the refrigerator for a few hours (minimum 1 hour).
- Now melt some more biscoff cookie butter and drizzle on top of each jar. Again chill the jars for an hour. (If you don't want to add the chocolate layer, the jars are ready at this point).And finally add some melted chocolate at the top. Garnish with some biscoff cookie crumbs. Make all the jars similarly. Keep these chilled but take them out of the refrigerator 30 minutes before serving.
Notes
- Don’t forget to take out the jars out of the refrigerator 30 minutes before serving. The pudding thickens a lot in the fridge so it needs to get to room temperature before being enjoyed.
- You can use low fat milk for the recipe but whole milk is recommended as it makes the pudding creamier.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
