Decadent Biscoff Pudding Cups

Decadent Biscoff Pudding Cups

Thermomix recipe: Decadent 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 mixing bowl. Chop 5 sec / Speed 7. Transfer the crushed cookies to 6 individual pudding cups, pressing them down gently to form an even base. Set aside.
  2. In a small separate bowl, combine the 75 g brown sugar and 30 g corn starch. Add 125 ml of the milk (from the 500 ml total) to this mixture and whisk well until no lumps remain. Set aside; this is your cornstarch slurry.
  3. Add the remaining 375 ml milk, 150 g Lotus Biscoff spread, 1 tsp vanilla extract, and ⅛ tsp salt to the mixing bowl. Heat 3 min / 90°C / Speed 2 to melt the Biscoff spread and warm the milk.
  4. Add the prepared cornstarch slurry to the mixing bowl. Cook 10 min / 90°C / Speed 3. Ensure the mixture is constantly moving. If it starts to thicken too much, increase to Speed 4.
  5. Pause and scrape down the sides and bottom of the mixing bowl with the spatula. Check the pudding's thickness. If it's not thick enough, cook for another 2-3 minutes at 90°C / Speed 3.
  6. To finish the pudding, cook 1 min / 90°C / Speed 2 (Reverse) to ensure even distribution and prevent sticking. Transfer the pudding to a large bowl and let it cool slightly, stirring occasionally to prevent a skin from forming. Once slightly cooled, pour the pudding evenly over the cookie bases in the prepared cups. Tap the cups gently to level the tops. Refrigerate to set.
  7. Clean and dry the mixing bowl. Add 75 ml heavy cream to the bowl. Heat 2 min / 80°C / Speed 2.
  8. Add 75 g dark chocolate to the warm cream. Mix 1 min / Speed 2 until smooth and combined. Let the ganache cool to room temperature until it reaches a thick custard-like consistency. Spoon the ganache over the set Biscoff pudding layers in the cups, gently shaking to spread evenly.
  9. Clean and dry the mixing bowl. Add 30 g Lotus Biscoff spread to the bowl. Warm 1 min / 50°C / Speed 2 to soften for drizzling. Transfer the softened Biscoff spread to a piping bag with a tiny snip at the tip, or use a spoon.
  10. Drizzle the softened Biscoff spread in diagonal lines over the chocolate ganache layer.
  11. Add 1 Biscoff cookie to the clean, dry mixing bowl. Chop 3 sec / Speed 7. Sprinkle the crushed cookie around the edges of each pudding cup for garnish.
  12. Chill the Biscoff pudding cups in the refrigerator for at least 2 hours, or until fully set, before serving. The pudding is best kept refrigerated and lasts for 3-4 days.

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