Lotus Banana Pudding
A creamy Magnolia-style banana pudding with rich Biscoff spread and Lotus biscuits.
Ingredients
2 cups milk
3 egg yolks
3 tbsp sugar
1/4 cup corn starch
vanilla
3 tbsp lotus biscoff spread
1 cup whipping cream
2-3 bananas, sliced
Glucose Biscuits or Nilla Wafers
Lotus Biscuits
Method
In a saucepan, heat the milk.
Meanwhile, whisk the egg yolks, sugar, cornstarch, and vanilla.
Add some of the hot milk to the egg mixture and whisk.
Return the mixture back to the pan and boil until thickened.
Add the lotus spread and whisk.
Remove from the heat and cover with plastic wrap. Refrigerate.
Whisk the whipping cream until stiff peaks form, then add the cooled pastry cream mixture.
In a deep pan (I used a 9” square pan), layer the glucose biscuits or Nilla wafers, banana, and pudding, followed by a layer of lotus biscuits, banana, and pudding.
Refrigerate for at least 5 hours.
I highly recommend making this and allowing it to chill overnight, because the biscuits soften and flavors develop.
