Biscoff Salted Caramel Banana Pudding

Ingredients List

Metric measurements

A source measurement needs checking. See measurement notes

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

Notes from this source recipe

The source lists evaporated milk as 680 g, 500 mL, and 2 cups. These are not equivalent. This copy retains the first stated amount, 680 g, by weight; confirm the intended amount before cooking.

The Homemade Pudding Custard

Evaporated milk: 680 g (1:17)
Brown sugar: 400 g (Used for a richer, deeper flavor than white sugar) (1:08)
Large egg yolks: 6 yolks
Cornstarch: 30 g (0:15) (Note: The video description mistakenly lists all-purpose flour, but Aaron explicitly measures and uses cornstarch to thicken the scratch-made base) (0:15)
Butter: 57 g
Vanilla paste: 5 mL

The Light Whipped Cream Fold-In

Heavy whipping cream: 237–473 mL
Vanilla paste: 5 mL

The Salted Caramel Sauce

Granulated sugar: 300 g
Butter: 187 g (Ideally a rich European-style butter like Kerrygold to reduce popping) (9:26)
Heavy cream: 250 mL (1:31)
Sea salt: 5 mL

The Layering Inclusions

Bananas: 6 small bananas (18:12)
Lotus Biscoff cookies: 1 package (17:56) (An excellent alternative if you live somewhere like Austria where standard Nilla wafers aren't available) (17:48)

Step-by-Step Cooking Instructions

Step 1: Prep a Cold Mixing Bowl

Place a metal mixing bowl straight into the fridge or freezer (3:49). Whipping cream succeeds best when both the equipment and cream are icy cold (3:57).

Step 2: Start the Pudding Liquid

Set a heavy pot over medium heat (0:45). Pour in 400 g of brown sugar, 500 mL of evaporated milk, and 237 mL of heavy cream (0:54). Whisk together and bring the mixture to a boil (5:20).

Step 3: Mix the Egg Base and Temper

In a separate bowl, whisk your 6 egg yolks with 30 g of cornstarch until smooth (0:38). Once your milk mixture boils, turn off the heat (5:42). Slowly drizzle a few splashes of the hot liquid into the eggs while whisking vigorously (6:33). This tempers the eggs so you do not accidentally scramble them (6:45).

Step 4: Thicken and Strain the Custard

Pour the tempered egg mixture back into the main pot (7:30). Stir as the residual heat cooks down and visibly thickens the pudding (7:42). Remove from the stove and melt in 57 g of butter (8:28). Stir in 5 mL of vanilla paste (12:24). Press the pudding through a fine mesh strainer into a bowl to ensure an ultra-smooth finish (12:11), then set it aside to chill (11:59).

Step 5: Melt the Caramel Sugar

In a separate pot over medium heat, add 300 g of regular granulated sugar (2:09). Let it sit undisturbed until the sugar melts down into a golden amber liquid (4:11). Scrape the sides occasionally so it does not burn (6:26).

Step 6: Finish the Salted Caramel Sauce

Turn off the heat and drop 187 g of butter into the amber sugar (8:51). Once the butter melts, pour in 237 mL of heavy cream and 5 mL of sea salt (10:31). It will bubble up fiercely but keep stirring until it forms a unified sauce (9:26). Run the caramel through a clean strainer, transfer it to a jar, and let it cool (10:49).

Step 7: Whip the Cream and Fold

Retrieve your frozen metal bowl (14:36). Add your heavy cream and 5 mL of vanilla paste (14:46), then whip until soft-to-medium peaks form (14:57). Pull your chilled pudding base out of the freezer and gently fold the whipped cream into it a little at a time (15:40). This incorporates air, making the pudding beautifully light and fluffy (14:30).

Step 8: Chop the Bananas

Peel your bananas and slice them (16:52). Cutting them on a slight diagonal yields great, chunky bites for the final assembly (18:21).

Step 9: Layer, Chill, and Serve

Grab a glass serving dish (20:15). Lay down a foundation layer of Biscoff cookies, followed by a layer of diagonal banana slices (18:33). Drizzle a generous amount of your homemade salted caramel right over the fruit, and then spread a thick layer of the fluffy pudding over the top (19:01). Repeat the layering process until the dish is filled (19:13). Place the completed dish into the freezer or fridge to chill completely before serving (20:11).

Biscoff Salted Caramel Banana Pudding