Lotus Magnolia Calories

To make Lotus Magnolia, cook a milk pudding until thick, then let it cool. Layer it in cups with crushed Biscoff biscuits and Biscoff spread, chill until set, and finish with cream and biscuit crumbs.

Lotus Magnolia can use both Biscoff biscuits and Biscoff spread. Crushed biscuits add a crumb layer, while the spread brings a smooth, caramelized layer; some recipes use only the biscuits for a less rich dessert.

Lotus Magnolia gets its signature flavor from Biscoff biscuits or spread, while banana pudding is typically layered with bananas and vanilla wafers. Both are chilled, creamy desserts, but their main flavors and biscuit layers are different.

Lotus Magnolia can turn runny if its pudding is not cooked until thick or if the layers are assembled while the pudding is still warm. Cook it while stirring, then cool it before layering so the dessert can hold its shape.

For crisper crumbs in Lotus Magnolia, add the top layer of crushed Biscoff biscuits just before serving. Crumbs between the pudding layers soften as they absorb moisture, which is normal and gives the dessert its familiar layered texture.

Yes, Lotus Magnolia can be made without Biscoff spread. Use crushed Biscoff biscuits between the pudding layers for the recognizable flavor, or leave out the spread if you prefer a less sweet, less intense dessert.

Lotus Magnolia keeps for about two days in the refrigerator when covered. Because it contains milk pudding and cream, keep it chilled between servings and avoid leaving the cups out at room temperature for a long time.

Lotus Magnolia can be frozen, but freezing may make the pudding grainy or watery after thawing and soften the biscuit layers. For the best texture, make it fresh and chill it in the refrigerator instead.

Yes, Lotus Magnolia can be assembled the day before and kept covered in the refrigerator. Add the finishing cream and biscuit crumbs shortly before serving if you want the topping to look fresh and the crumbs to stay crisp.