Biscoff Pudding Cups

Biscoff Pudding Cups

Thermomix recipe: Biscoff Pudding Cups. Ready in 35 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Add 10 Biscoff cookies to the clean, dry Thermomix bowl. Chop 5 sec / Speed 7. Transfer the crumbs to a separate bowl and set aside.
  2. Divide the Biscoff cookie crumbs equally among 6 small dessert cups. Gently press the crumbs down to form an even base. Set the cups aside.
  3. Without cleaning the bowl, add 75 g brown sugar and 3 tbsp corn starch. Mix 5 sec / Speed 5. Transfer this mixture to a small bowl and set aside.
  4. Add 125 ml of the milk to the brown sugar and corn starch mixture. Stir well with a spoon or whisk until smooth. Set aside (this is your cornstarch slurry).
  5. Add the remaining 375 ml milk, 150 g Lotus Biscoff spread, 1 tsp vanilla extract, and ⅛ tsp salt to the Thermomix bowl. Heat 5 min / 90°C / Speed 2.
  6. Pour the prepared cornstarch slurry through the lid opening onto the warm milk mixture. Cook 8 min / 90°C / Speed 2 (Reverse).
  7. Pause, scrape down the sides and bottom of the bowl with the spatula, and check the pudding consistency. If needed, cook for an additional 1-2 min / 90°C / Speed 2 (Reverse) until thickened to your desired consistency.
  8. To settle and prevent sticking, cook for a final 1 min / 90°C / Speed 1 (Reverse).
  9. Immediately transfer the hot pudding into a large bowl. Stir occasionally while it cools slightly to prevent a skin from forming on top.
  10. Once the pudding has cooled slightly, pour it equally over the Biscoff crust in the prepared dessert cups. Tap the cups gently on the counter to level the tops. Refrigerate to set while you prepare the ganache.
  11. Clean and dry the Thermomix bowl. Add 75 ml heavy cream. Heat 2 min / 60°C / Speed 2.
  12. Add 75 g dark chocolate to the bowl. Melt and combine 3 min / 50°C / Speed 2. Scrape down the sides if needed.
  13. To ensure even distribution, cook for a final 1 min / 50°C / Speed 1. Transfer the ganache to a small bowl and let it cool to room temperature until it reaches a thick custard-like consistency.
  14. Spoon the cooled chocolate ganache over the set Biscoff pudding layers in the cups. Gently shake the cups sideways to spread the ganache evenly.
  15. Clean and dry the Thermomix bowl. Add 2 tbsp Lotus Biscoff spread. Warm 2 min / 50°C / Speed 1 until softened and pourable.
  16. Transfer the warmed Biscoff spread to a piping bag with a small snipped tip or a small spoon. Drizzle it over the ganache in diagonal lines or a pattern of your choice.
  17. Add 1 Biscoff cookie to the clean, dry Thermomix bowl. Chop 3 sec / Speed 7. Sprinkle the crushed cookie around the edges of each pudding cup for garnish.
  18. Chill the Biscoff Pudding Cups in the refrigerator for at least 2 hours, or until fully set, before serving. They are best kept refrigerated and last for 3-4 days.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.