Chai Biscoff Custard Parfaits
Creamy chai-spiced custard layered with buttery Biscoff cookie crumbs and finished with whipped cream. A no-bake, make-ahead dessert served in individual cups.
Equipment
- Medium saucepan
- Fine mesh strainer (optional, for smoother custard)
- Mixing bowls (1–2)
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Small dessert cups or glasses (6–8, about ½ cup each)
- Food processor or rolling pin (to crush Biscoff cookies)
- Refrigerator (for chilling and setting)
Ingredients
Biscoff Crumb Layer
- 15 cookies Biscoff cookies finely crushed
- 3 tbsp butter unsalted and melted (
Chai Custard
- 3 cups cream or milk
- 3 black tea bags or 3 tsp loose black tea
- ¾ tsp cinnamon ground
- ⅜ tsp cardamom ground
- ⅜ tsp ginger ground
- 3 tbsp cornstarch
- 3 egg yolks
- 6 tbsp granulated sugar
- 1½ tsp vanilla extract
Topping
- Whipped cream sweetened or Chantilly
- Biscoff cookie crumbs or shards
- Optional: cinnamon dusting or white chocolate drizzle
Instructions
Make the Biscoff Base
- Combine crushed Biscoff cookies with melted butter until evenly coated. Set aside.
Infuse the Chai Cream
- In a saucepan, heat cream (or milk) with tea, cinnamon, cardamom, and ginger.
- Simmer gently for 5–6 minutes, then remove tea bags or strain out loose tea.
Prepare the Custard
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk in the warm chai-infused cream to temper the eggs.
- Return mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 2–3 minutes).
- Remove from heat and stir in vanilla extract. Let cool slightly.
Assemble the Parfaits
- In small dessert cups:
- Add a layer of Biscoff crumbs
- Spoon in chai custard
- Add another light sprinkle of crumbs (optional)
Chill
- Refrigerate for at least 1 hour to set.
Serve
- Top with whipped cream and garnish with Biscoff crumbs, cinnamon, or white chocolate drizzle.
For the silkiest, most flavorful chai custard, let the cream steep with the spices and tea off the heat for 10 minutes after simmering before straining—this extra infusion time deepens the chai flavor without adding bitterness and gives your Biscoff parfait a richer, more aromatic finish.
Notes
- Chai custard texture control (custard parfait cups): Adjust cornstarch to control thickness—full amount creates a firm, layered parfait filling, while slightly less gives a softer, creamier chai custard dessert.
- Best milk or cream for chai desserts: Heavy cream delivers a rich, indulgent Biscoff parfait, while whole milk creates a lighter no-bake dessert option without losing flavor.
- Strong chai flavor tip (chai-spiced desserts): For deeper spice flavor in this chai custard recipe, steep black tea longer in the cream, but avoid over-steeping to prevent bitterness.
- Egg tempering technique (smooth custard recipe): Slowly whisk hot chai-infused cream into egg yolks to prevent curdling and ensure a silky, lump-free custard base.
- Make-ahead dessert cups: These Biscoff chai parfaits are ideal for entertaining and can be prepared up to 24 hours in advance for easy party dessert cups or holiday desserts.
- Cookie crumb texture tip (Biscoff layer dessert): For crunchier cookie layers, assemble just before serving; for softer, cake-like dessert cups, chill overnight for full absorption.
- Flavor variations for chai desserts: Enhance chai spice dessert flavor with nutmeg, star anise, or swap Biscoff cookies for graham crackers or speculoos-style biscuits.
- Serving and presentation tip (layered dessert cups): Serve in clear glasses to highlight the layered chai custard and Biscoff cookie crumbs for a visually appealing no-bake dessert.
Nutrition
Serving: 1gCalories: 678kcalCarbohydrates: 36gProtein: 6gFat: 58gSaturated Fat: 34gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 247mgSodium: 170mgPotassium: 151mgFiber: 1gSugar: 21gVitamin A: 2076IUVitamin C: 1mgCalcium: 98mgIron: 1mg
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