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Biscoff Banana Pudding with Caramel

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A delicious twist on banana pudding with creamy layers, crunchy Biscoff cookies, and sweet caramel.

Ingredients

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  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups Biscoff cookies, crushed
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar (for caramel)
  • 1/4 cup water
  • 1/2 cup heavy cream (for caramel)
  • 1 tablespoon unsalted butter (for caramel)
  • 3 ripe bananas, sliced
  • Whipped cream for topping

Instructions

  1. In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, vanilla extract, and salt over medium heat. Cook this mixture until it thickens and bubbles, about 8-10 minutes.
  2. Once thickened, remove from heat and let it cool slightly. Transfer the pudding to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
  3. In a separate bowl, combine the crushed Biscoff cookies and melted butter until mixed well. Press half of this mixture into the bottom of a serving dish.
  4. After the pudding has cooled, pour half of it over the Biscoff layer. Add a layer of banana slices next.
  5. Repeat the layers with the remaining Biscoff mixture, pudding, and banana slices.
  6. For the caramel sauce, combine sugar and water in a saucepan over medium heat. Cook until the sugar dissolves and turns a deep amber color, about 5-7 minutes.
  7. Remove from heat and carefully stir in heavy cream and butter until smooth.
  8. Drizzle the caramel sauce over the assembled pudding and refrigerate for at least 240 minutes or overnight for best results.
  9. Before serving, top with whipped cream and additional crushed Biscoff cookies if desired.

Notes

Make sure bananas are ripe but not overripe for the best flavor. Use homemade caramel for richer flavor.

Nutrition

Find it online: https://lunarecipez.com/best-biscoff-banana-pudding-with-caramel/

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