Ingredients:

  • 3 cups Whole Milk
  • ¾ cup Granulated Sugar (divided)
  • 4 Large Egg Yolks
  • ¼ cup All-Purpose Flour
  • 2 Tbsp Cornstarch (Cornflour)
  • 2 Tbsp Unsalted Butter, cut into cubes
  • 2 tsp Vanilla Extract
  • Pinch Salt
  • 5 to 6 Ripe Bananas
  • 1 tsp Fresh Lemon Juice
  • 1 (14 oz) package Biscoff (Speculoos) Cookies (about 400g)
  • 1 ½ cups Heavy Whipping Cream
  • 2 Tbsp Powdered Sugar (Icing Sugar)
  • 2 Tbsp Biscoff Cookie Butter Spread, melted (for garnish)

Instructions:

  1. Prep the Dry Ingredients: In a medium bowl, whisk together the egg yolks, ½ cup of sugar, flour, and cornstarch until a smooth, thick paste forms.
  2. Heat the Milk: In a heavy-bottomed saucepan, heat the whole milk and the remaining ¼ cup of sugar over medium heat until small bubbles form around the edge (do not boil).
  3. Temper the Eggs: Slowly ladle about 1 cup of the hot milk mixture into the egg yolk mixture while whisking vigorously. This prevents the eggs from scrambling.
  4. Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining hot milk.
  5. Cook and Whisk: Cook over medium-low heat, whisking constantly and scraping the bottom and sides, until the custard thickens significantly and coats the back of a spoon (about 5-8 minutes). Let it reach a gentle simmer for 1 minute.
  6. Finish and Cool Custard: Remove from heat immediately. Stir in the butter cubes, vanilla extract, and salt. Transfer the custard to a clean bowl, cover the surface directly with plastic wrap (to prevent a skin), and chill in the refrigerator for at least 1 hour.
  7. Prep Bananas and Base: Slice the bananas into ¼-inch thick rounds and toss them gently with lemon juice. Lay a tight, even layer of Biscoff cookies on the bottom of the prepared dish.
  8. Assemble Layer 1: Arrange half of the sliced bananas over the cookie base. Spread half of the chilled custard evenly over the bananas.
  9. Assemble Layer 2: Add another layer of Biscoff cookies. Top with the remaining half of the sliced bananas. Spread the final half of the custard over this layer.
  10. Chill Thoroughly: Cover the dish tightly and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the custard to set and the cookies to soften.
  11. Whip the Cream: Using an electric mixer, whip the heavy cream and powdered sugar until medium-stiff peaks form.
  12. Garnish and Serve: Spread the whipped cream over the chilled pudding. Crush the reserved Biscoff cookies into large crumbs and sprinkle over the cream. Drizzle the melted Biscoff spread over the top, if desired, and serve chilled.