Ingredients:
- 1 pack of Lotus Biscoff cookies (about 150g)
- 2 cups milk (dairy or plant-based)
- 1/4 cup ANAKISHA 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 ANAKISHA palm sugar. Heat over medium heat, stirring until the ANAKISHA 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 ANAKISHA 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!