Lotus Biscoff Pudding

1 cup cream
3 cups of milk
2 thirds cup sugar or less depending on your taste
Half a cup corn starch
4 tbsp Lorann cookie butter essence (optional)

In a pan, add everything and place the pan on a medium heat stove.
Cook the mixture stirring constantly so it doesn’t form lumps or stick to the pan.
Once the mixture starts bubbling or thickening,reduce the neat and cook on low.
Cook until the pudding is silky and has thickened enough.
Let the pudding cool abit, then transfer in a serving bowl or bowls and garnish with crushed biscoff cookies and melted biscoff spread and then place in the fridge until cold.

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