Pudding & Dessert
Layered Coffee Biscuit Cream Pudding, Soft and Irresistibly Addictive
Prep
20 min
Cook
10 min
Servings
6
Level
Easy
This soft, coffee-scented pudding is paired with crumbled savory biscuits and creamy milk cream, creating a layered texture that delights the palate. Perfect as a laid-back dessert at home without needing advanced cooking skills. Cold, fragrant with coffee, and just sweet enough—hard to stop after just one bite.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 ml full cream liquid milk
- 1 packet plain (unflavored) agar-agar powder
- 100 grams granulated sugar
- 2 tbsp instant coffee powder
- 50 ml hot water, for dissolving the coffee
- 150 grams Marie biscuits, coarsely crushed
- 200 ml heavy cream (whipping cream)
- 3 tbsp sweetened condensed milk (white)
- 1/4 tsp fine salt
- 5 pieces whole Marie biscuits, for topping
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👩🍳 Instructions
- 1 Dissolve the instant coffee in the hot water, stirring until smooth with no lumps; set aside.
- 2 In a saucepan, combine the liquid milk, agar-agar powder, granulated sugar, and salt. Stir well before turning on the heat so the agar-agar doesn't clump.
- 3 Cook the mixture over medium heat, stirring constantly, until it comes to a boil, about 7-9 minutes, until small bubbles appear on the surface.
- 4 Once boiling, pour the coffee mixture into the pudding batter, stir well for 1 minute, then turn off the heat.
- 5 Prepare molds or serving glasses, and sprinkle a layer of crushed Marie biscuits at the bottom of each mold, about 1 cm (roughly 1/2 inch) thick.
- 6 Slowly pour the hot coffee pudding mixture over the biscuit layer until it fully covers the biscuits.
- 7 Let the pudding sit at room temperature for 15 minutes until the steam has dissipated, then place it in the refrigerator and chill for at least 3 hours until fully set and firm.
- 8 While waiting for the pudding to set, whip the heavy cream together with the sweetened condensed milk using a whisk or a mixer on medium speed for 3-5 minutes until thickened and soft peaks form.
- 9 Once the pudding has set, remove it from the refrigerator and evenly pour the cream layer on top.
- 10 Crush the whole Marie biscuits for topping and sprinkle them over the cream layer as a finishing touch.
- 11 Return the pudding to the refrigerator for at least 30 minutes before serving so the cream sets slightly and the pudding tastes fresher when eaten.
💡 Tips
• Use instant coffee with a strong aroma so the coffee flavor still comes through even after being mixed with milk.
• Make sure the agar-agar mixture comes to a full boil before removing it from the heat so the pudding sets perfectly and doesn't turn watery.
• For a creamier texture, replace part of the liquid milk with thick coconut milk or UHT cream.
• Store the pudding tightly covered in the refrigerator and enjoy within 2 days so the biscuits don't get too soggy.
📊 Nutrition Facts / serving
280
Calories (kcal)
5 g
Protein
16 g
Fat
30 g
Carbs
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