These Biscoff Dessert Cups with Salted Caramel Swirl are the ultimate treat for Biscoff lovers! Imagine a buttery Biscoff cookie crust, a creamy, dreamy Biscoff-infused custard, and a luscious swirl of homemade salted caramel. This no-bake dessert (with a quick bake for the crust!) is surprisingly easy to make and is guaranteed to impress. Perfect for a special occasion or simply a delightful weeknight indulgence, these individual dessert cups are a guaranteed crowd-pleaser. The combination of sweet, spiced Biscoff and salty caramel is simply irresistible. Let’s dive into the ingredients you’ll need to create this masterpiece!
Ingredients You’ll Need
- 100 g (3.5 oz) Biscoff Cookies: These iconic speculoos cookies are the star of the show! We’re using them for both the crust and infused into the custard. Look for the original Biscoff cookies for the most authentic flavor.
- 30 g (2 tbsp) Unsalted Butter (for crust): Melted butter binds the crushed Biscoff cookies together, creating a firm and flavorful crust. Using unsalted butter allows you to control the overall saltiness of the dessert.
- 250 ml (1 cup) Heavy Cream: Also known as whipping cream, heavy cream provides richness and body to the custard. It needs to have a fat content of at least 36% to whip properly.
- 250 ml (1 cup) Whole Milk: Whole milk adds moisture and helps create a smooth and creamy custard base. Using whole milk ensures a richer texture compared to lower-fat milk options.
- 3 Large Eggs: Eggs act as a binding agent and contribute to the custard’s creamy texture. Make sure they are at room temperature for better emulsification.
- 80 g (4 tbsp) Granulated Sugar (for custard): Granulated sugar sweetens the custard and helps to stabilize the egg proteins.
- 1 tsp Alcohol‑free Vanilla Extract: Vanilla extract enhances the overall flavor profile of the custard, adding a warm and aromatic note. Ensure it’s alcohol-free if you prefer.
- 50 g (2 oz) Biscoff Spread: This creamy spread intensifies the Biscoff flavor in the custard, creating a truly decadent experience. Halal-certified Biscoff spread is specified for dietary needs.
- 100 g (½ cup) Granulated Sugar (for caramel): This sugar is crucial for creating the deep amber color and sweet flavor of the salted caramel.
- 30 g (2 tbsp) Unsalted Butter (for caramel): Butter adds richness and a smooth texture to the caramel.
- 60 ml (¼ cup) Heavy Cream (for caramel): The cream helps to create a smooth and pourable caramel sauce.
- ½ tsp Flaky Sea Salt (for caramel): Flaky sea salt balances the sweetness of the caramel, adding a delightful salty contrast.
- 2 tbsp Toasted Biscoff Crumbs (garnish): These add a delightful crunch and visual appeal to the finished dessert. Toasting the crumbs enhances their flavor.
- A pinch of Flaky Sea Salt (garnish): A final sprinkle of flaky sea salt elevates the flavors and adds a sophisticated touch.
Optional Ingredient Substitutions
While this recipe is designed for maximum Biscoff flavor, here are a few substitutions you can consider:
- Biscoff Cookies: If you can’t find Biscoff cookies, you can substitute with speculoos cookies or even graham crackers (though the flavor will be different).
- Heavy Cream: For a slightly lighter dessert, you can use half-and-half, but the custard won’t be as rich.
- Biscoff Spread: While it won’t be the same, you could try using another cookie butter spread, but the unique Biscoff spice blend is key.
Detailed Step-by-Step Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 160°C (320°F). This lower temperature ensures a gentle bake, preventing the custard from cracking. Lightly grease four 6-ounce ramekins. Greasing prevents the dessert from sticking and allows for easy removal.
- Make the Biscoff Crust: Combine the crushed Biscoff cookies with the melted butter. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly into the bottom of each ramekin, creating a compact and even crust. This provides a delicious base and textural contrast.
- Bake the Crusts: Bake the crusts for 8 minutes. This partially sets the crust, giving it a slight firmness. Remove from the oven and let them cool slightly while you prepare the custard.
- Infuse the Cream and Milk: In a saucepan, heat the heavy cream and whole milk together over medium heat until it just begins to simmer. Do not boil! Remove from the heat. This step gently warms the dairy, preparing it to temper the eggs.
- Prepare the Custard Base: In a large bowl, whisk together the eggs, 80g of granulated sugar, vanilla extract, and Biscoff spread until the mixture is smooth and well combined. Ensure there are no lumps of Biscoff spread remaining.
- Temper the Eggs: Slowly pour the hot cream-milk mixture into the egg mixture while whisking constantly and vigorously. This crucial step, called tempering, gradually raises the temperature of the eggs, preventing them from scrambling. Pouring too quickly will result in cooked egg bits in your custard.
- Assemble and Bake the Custard: Carefully pour the custard filling over the baked Biscoff crusts, filling each ramekin nearly to the rim. Place the ramekins in a shallow baking pan. Add hot water to the pan, reaching halfway up the sides of the ramekins. This creates a water bath (bain-marie), which ensures even cooking and prevents the custard from drying out or cracking. Bake for 25-30 minutes, or until the custard is just set. It should have a slight jiggle in the center.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover the cups and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the custard to set fully.
- Make the Salted Caramel: In a clean saucepan, melt 100g of granulated sugar over medium heat. Swirl the pan gently to ensure even melting and prevent burning. Continue heating until the sugar turns a deep amber color.
- Emulsify the Caramel: Add 30g of unsalted butter to the melted sugar, stirring until it is fully melted and incorporated. Slowly whisk in 60ml of heavy cream. Be careful, as the mixture will bubble vigorously. Continue stirring for 2 minutes until the caramel is smooth and glossy.
- Season the Caramel: Stir in ½ teaspoon of flaky sea salt. This balances the sweetness of the caramel and enhances its flavor. Allow the caramel to cool to a pourable but thick consistency.
- Swirl the Caramel: Using a small spoon or squeeze bottle, drizzle the cooled caramel into each cup in a loose spiral, creating a visible ribbon that will contrast with the pale custard. Don’t overdo it; the goal is a beautiful swirl, not a caramel overload.
- Garnish and Serve: Just before serving, sprinkle each cup with toasted Biscoff crumbs and a light pinch of flaky sea salt. This adds texture and a final burst of flavor.
The Science of a Silky Custard
The key to a perfectly smooth and creamy custard lies in the tempering of the eggs. By slowly introducing the hot cream mixture to the eggs while whisking constantly, we prevent them from coagulating too quickly. This ensures a velvety texture, free from any scrambled egg bits. The water bath further contributes to this by providing gentle, even heat, preventing the custard from overheating and cracking.
Salted Caramel: A Flavor Balancing Act
Salted caramel isn’t just about sweetness; it’s about the interplay between sweet and salty. The salt enhances the caramel’s flavor, making it more complex and satisfying. Using flaky sea salt provides bursts of saltiness that complement the smooth caramel beautifully. The type of sugar used also impacts the caramel’s flavor; granulated sugar creates a classic caramel taste.
Biscoff: Beyond the Cookie
Biscoff isn’t just a delicious cookie; its unique spiced flavor profile – a blend of cinnamon, cloves, and other warming spices – adds a depth of flavor that elevates this dessert. Using both crushed Biscoff for the crust and Biscoff spread in the custard creates a harmonious and intensely flavorful experience. The halal-certified Biscoff spread ensures inclusivity for all dietary preferences.
Tips for Perfect Presentation
Presentation is key! Using white ramekins allows the colors of the custard and caramel to really pop. Drizzling any remaining caramel artistically around the base of the cups adds a touch of elegance. A small leaf of fresh mint provides a pop of color and a subtle freshness that complements the richness of the dessert. Consider using a contrasting plate color to further enhance the visual appeal.
Frequently Asked Questions (FAQ)
Can I make these dessert cups ahead of time?
Yes! You can make the custard and caramel a day in advance. Store them separately in the refrigerator. Assemble the cups just before serving for the best texture.
Can I use a different type of cookie for the crust?
While Biscoff cookies provide a unique flavor, you can experiment with other speculoos-style cookies or even graham crackers. The flavor will change, but the texture will still be enjoyable.
How do I know when the custard is set?
The custard is set when it has a slight jiggle in the center. It shouldn’t be liquid, but it shouldn’t be completely firm either. It will continue to set as it cools.
Indulge in Biscoff Bliss!
These Biscoff Dessert Cups with Salted Caramel Swirl are a delightful treat that’s sure to impress. The combination of creamy custard, crunchy Biscoff crust, and luscious salted caramel is simply irresistible. Don’t forget to save this recipe to Pinterest for later inspiration!
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Biscoff Dessert Cups With Salted Caramel Swirl
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: General
Description
These no-bake Biscoff dessert cups feature a buttery Biscoff cookie crust, creamy Biscoff custard, and a salted caramel swirl. They are easy to make and perfect for a special occasion or indulgent treat.
Ingredients
- 100 g Biscoff Cookies, crushed
- 30 g Unsalted Butter (for crust), melted
- 250 ml Heavy Cream
- 250 ml Whole Milk
- 3 Large Eggs
- 80 g Granulated Sugar (for custard)
- 1 tsp Alcohol‑free Vanilla Extract
- 50 g Biscoff Spread
- 100 g Granulated Sugar (for caramel)
- 30 g Unsalted Butter (for caramel)
- 60 ml Heavy Cream (for caramel)
- 0.5 tsp Flaky Sea Salt (for caramel)
- 2 tbsp Toasted Biscoff Crumbs (garnish)
- Pinch of Flaky Sea Salt (garnish)
Instructions
- Prepare Crusts: Combine crushed Biscoff and melted butter, press into ramekins, and bake for 8 minutes.
- Infuse Dairy: Heat cream and milk until simmering, then remove from heat.
- Make Custard: Whisk eggs, sugar, vanilla, and Biscoff spread. Temper with warm dairy.
- Bake Custard: Pour custard into crusts, bake in a water bath for 25-30 minutes until set.
- Chill Custard: Cool, cover, and chill for at least 2 hours.
- Make Caramel: Melt sugar, add butter, then cream and salt. Cool slightly.
- Swirl & Garnish: Drizzle caramel over custard, garnish with crumbs and salt.
Notes
For best results, chill the dessert cups overnight to allow the custard to fully set. Tempering the eggs is crucial for a smooth custard.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking, No-bake
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 100 mg
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