A silky caramel pudding topped with a dollop of cookie butter whipped cream, and sprinkled with a lightly spiced Biscoff cookie crumble. Trust me. This is the pudding you’ve been dreaming about!
So we’re less than a month from 2017, less than three weeks from Christmas and all I can think about is pudding. Yeah, pudding.
Silky sweet pudding. Pudding is safe. Not a lot of thinking goes on when you’re eating a nice cup (or bowl) of pudding. So, yeah. Let’s think about pudding today.
Now flow with me, we’re going to talk about this Caramel Pudding with Cookie Butter Whipped Cream.
I made this pudding sometime late September. Back when I was wearing less layers and the sun didn’t set so early. I’ve made this pudding before. Several times before. OK, many times before.
One night I was craving caramel pudding and one quick internet search led me to Smitten Kitchen’s Caramel Pudding. Except I didn’t follow her directions to a tee. What I was looking for was something several shades lighter than her super dark (though delicious) caramel pudding. Something the hue of dulce de leche. A deeply flavored dulce de leche.
A little experimenting and I was able to achieve the coveted dulce de leche-esque hue. But it wasn’t enough. I needed a play in texture. My mouth, my taste buds – They craved texture. Dipping my spoon into caramel pudding was one-dimensional. It wasn’t enough. So I came up with a cookie butter whipped cream. Interested? Yah. I thought so. The cookie butter whipped cream is simple to make. It’s basically cookie butter and heavy cream stabilized with confectioners’ sugar. It’s good enough to make your toes curl in pleasure.
This pudding is topped with a spiced Biscoff cookie crumble. I want to say the crumble is optional. It isn’t. Crumbles are neva’ eva’ optional. This is stretchy pants season and we must embrace it. Plus the crumble is AMAZING and completes the play in texture situation.
So check it. A caramel pudding. Silky AF. A cookie butter whipped cream that will make you wanna slap yo’ mama. A crumble of baked Biscoff cookie crumbs lightly spiced and buttered. It’s the pudding of your dreams. Admit it.
Just hit me up when you make this.
And you will make this.
Making this pudding? Awesome! Snap a pic and tag me on Instagram @mindoverbatterny!
Caramel Pudding with Cookie Butter Whipped Cream
- For the Caramel Pudding
- Whole milk - 4 cups
- Cornstarch - 1/4 cup
- Water - 6 tablespoons
- Vanilla extract - 2 tablespoons
- Salt - 1/2 teaspoon
- Granulated sugar - 1 cup + 1/2 cup
- For the Biscoff cookie crumble
- Biscoff cookies - About 7 or 8
- Granulated sugar - 1 tablespoon
- Ground cinnamon - 1/8 teaspoon
- Pinch of salt
- Unsalted butter, melted - 1 scant tablespoon
- For the cookie butter Whipped Cream
- Cookie butter - ½ cup
- Heavy cream - ½ cup
- Confectioners’ sugar - 1/3 cup
- Splash of vanilla extract
Make the caramel pudding:
In a small bowl, combine about ¾ cup of milk with the cornstarch, vanilla and salt. Whisk until smooth and set aside. In a large saucepan, combine the 1 cup of the sugar with the water and bring to a boil over medium/high heat. Cook, without stirring until a deep amber caramel forms, anywhere from 7-8 minutes. Be sure to watch the mixture, as caramel has a tendency to go from gorgeous amber to burnt as hell. Once the mixture reaches the desired amber hue, remove from heat and gradually whisk in the remaining 3 ¼ cups of milk. Don’t worry if your caramel changes color. This is normal.
Add the remaining ½ cup of granulated sugar and return the pot to the stove. Whisk the mixture over medium/high heat until the caramel and sugar have dissolved. Reduce the heat to low and simmer, stirring occasionally until the mixture thickens a bit and deepens in color, about 10 minutes or so.
Gradually add the cornstarch mixture into the caramel, whisking vigorously until the pudding thickens. This can take anywhere from one minute to at most, five.
Strain the pudding over a fine mesh strainer set over a large measuring cup with a lip. Pour or scrape the pudding into 8, 4 ounce ramekins and place in the refrigerator to set, about two hours. As the pudding sets, make the Biscoff crumble and cookie butter whipped cream.
To make the cookie butter whipped cream
In a bowl of an electric mixer fitted with a whisk attachment add half the whipped cream and beat on high speed until very slightly thickened. Lower the speed to medium and add the cookie butter. Add the rest of the whipped cream and confectioners’ sugar and whip over high speed until medium to stiff peaks form, about a minute and a half or so. Be careful not to over whip or the mixture will curdle and you would have wasted half a cup of cookie butter. Remove from mixer and transfer to a pastry bag fitted with a round or star tip. Place whipped cream in the refrigerator to cool while the pudding sets.
To make the crumble
Heat the oven to 325° Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside. Place the Biscoff cookies in Ziploc back. Using a rolling pin or your hands, crush the cookies until they’re coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Add the melted butter and use a spoon to evenly combine the butter into the crushed wafers. The mixture should appear slightly moistened. Transfer the mixture to the prepared baking sheet, spreading slightly with an offset spatula. Toast in the oven until brown and fragrant, about 10 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature).
Remove pudding and whipped cream from the refrigerator. Pipe or spoon whipped cream over the caramel pudding. Top with Biscoff crumble and serve.