Lotus Biscoff Pudding Recipe

Ingredients:

• 1 pack of Lotus Biscoff cookies (about 150g)
• 2 cups milk (dairy or plant-based)
• 1/4 cup palm sugar
• 1/2 cup heavy cream
• 2 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1/4 cup Lotus Biscoff spread (optional for extra flavor)
• Crushed Lotus Biscoff cookies for garnish

Instructions:

1. Crush the Lotus Biscoff Cookies:
   • Place the cookies in a plastic bag and crush them into fine crumbs using a rolling pin or food processor. Set aside.
2. Prepare the Pudding Base:
   • In a medium saucepan, combine the milk and palm sugar. Heat over medium heat, stirring until the palm sugar dissolves completely.
   • In a small bowl, mix the cornstarch with a few tablespoons of cold milk to create a slurry. This will thicken the pudding without lumps.
3. Thicken the Pudding:
   • Once the palm sugar has dissolved in the milk, slowly whisk in the cornstarch slurry and continue stirring until the mixture thickens (about 5-7 minutes).
   • Add the heavy cream and vanilla extract. Stir for another 2-3 minutes until the pudding becomes smooth and creamy.
4. Add Lotus Biscoff Flavor:
   • If using, add the Lotus Biscoff spread to the pudding mixture. Stir until it’s fully melted and incorporated, giving the pudding a deeper caramelized flavor.
5. Layer the Pudding:
   • In serving glasses or bowls, add a layer of crushed Lotus Biscoff cookies at the bottom.
   • Pour a layer of the palm sugar pudding over the cookie crumbs. Repeat the layers, ending with a pudding layer on top.
6. Chill and Garnish:
   • Allow the pudding to cool slightly before refrigerating for at least 2 hours until set.
   • Before serving, garnish with extra crushed Lotus Biscoff cookies for crunch.

Enjoy your Lotus Biscoff Pudding, a delightful blend of caramel, creamy pudding, and crunchy cookies!