- Total time
- 10 min
- Prep time
- 5 min
- Cook time
- 5 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
Speculoos pudding is the kind of simple dessert that always hits the spot. Soft, lightly spiced, and full of flavor, it highlights the unique taste of speculoos in a meltingly smooth and comforting texture.
Ingredients
Serves : 4 servings
- 600 ml whole milk
- 100 g speculoos biscuit powder
- 40 g sugar
- 40 g cornstarch (Maizena)
Instructions
Step 1
Place the speculoos biscuits in a blender and process until you get a fine powder. Alternatively, place them in a freezer bag and crush them with a rolling pin.
Step 2
In a small bowl, pour the cornstarch and add a few tablespoons of cold milk (taken from the 600 ml). Mix well until you have a smooth liquid with no lumps. Set aside.
Step 3
Pour the rest of the milk into a saucepan. Add the sugar and the speculoos powder. Heat over medium heat, stirring regularly to dissolve everything properly. (Whisk continuously to avoid lumps.)
Step 4
When the mixture begins to simmer, pour in the diluted cornstarch while whisking continuously. Continue cooking over low heat until the cream thickens. This step may take a few minutes.
Step 5
Divide the hot pudding into ramekins or small jars. Let them cool to room temperature, then place in the refrigerator for at least 2 hours before serving.
Tips
- For an even more indulgent result, add a spoonful of speculoos spread (cookie butter) while cooking.
- Use whole milk for a significantly more velvety texture.
- Sprinkle with biscuit crumbs just before serving to add some crunch.
Substitutions
- whole milk → almond or oat milk — For a dairy-free version
- white sugar → brown sugar or muscovado sugar — For a deeper flavor
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
Can I use whole biscuits without blending them?
No, it is important to grind the speculoos into a powder before adding them to the milk. This ensures a smooth texture without chunks in the pudding.
Can I replace whole milk with another type of milk?
Yes, semi-skimmed milk or plant-based milks (almond, oat) work well, but the pudding will be slightly less creamy. Whole milk remains the best choice for a soft and rich texture.
Can I replace speculoos with another biscuit?
Yes, you can use shortbread, Lu Petit Beurre, or even honey biscuits, but the taste will be different. Speculoos provides a unique spiced and caramel flavor.
How long does speculoos pudding keep?
It can be kept for 2 to 3 days in the refrigerator, well-covered. Before serving, whisk it slightly if it has thickened too much in the cold.
How can I make it even more indulgent?
Add a spoonful of speculoos spread during cooking or a bit of whipped cream and biscuit crumbs just before serving. This adds texture contrast and an even more indulgent touch.
Reviews
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