Egg white pudding is a light and fluffy dessert that’s easy to love! It’s made mainly with egg whites, sugar, and a hint of vanilla, giving it a sweet taste without feeling heavy.
I find it perfect for warm days when you want something refreshing. Plus, it’s super simple to whip up – just beat those egg whites and let them set. You can even add some fruit on top for a fun touch!
Key Ingredients & Substitutions
Egg Whites: These are the star of the dish! They give the pudding its light and airy texture. If you’re looking to skip eggs altogether, aquafaba (the liquid from canned chickpeas) can be a great vegan alternative, though the texture will differ slightly.
Sugar: Granulated sugar works best for sweetening. If you want a healthier option, you could use coconut sugar or a sugar substitute like stevia. Just adjust the amount based on your preference, as substitutes can vary in sweetness.
Whole Milk: Using whole milk gives the pudding a rich flavor. For a lighter version, you can use skim or almond milk. Keep in mind that non-dairy milks can change the taste a bit.
Vanilla Extract: This adds a lovely aroma and flavor. If you’re out, you can replace it with vanilla bean paste or simply leave it out if needed. A little almond extract can also be a fun twist!
How Do You Whip Egg Whites to the Perfect Consistency?
Whipping egg whites is crucial for creating that fluffy pudding texture. Start by ensuring your bowl and whisk are completely clean and dry; any grease can prevent the whites from whipping. Here’s how:
- Add a pinch of salt to the egg whites to help stabilize them.
- Use a hand mixer or stand mixer on medium speed until soft peaks form (when you lift the whisk, the whites form peaks that gently bend).
- Gradually add sugar to build up the volume, then increase the speed to high until stiff peaks form (the mixture holds its shape tightly).
Be patient; it can take a few minutes. Over-whipping can turn egg whites to grainy, so stop when they become glossy! Happy whipping!
Egg White Pudding
Ingredients You’ll Need:
Main Ingredients:
- 4 large egg whites
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
For Garnishing (optional):
- Fresh raspberries
- Mint leaves
How Much Time Will You Need?
This delightful egg white pudding will take about 15 minutes to prepare and approximately 30-35 minutes to bake. Plus, you’ll need an additional 2 hours to chill it in the refrigerator. So, in total, you are looking at a roughly 3-hour project, but a lot of that is just letting it cool and set!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This ensures it’s hot enough when we’re ready to bake the pudding.
2. Warm the Milk:
In a heatproof bowl, gently warm the milk on the stove until it’s hot, but make sure it doesn’t boil! Once warmed, take it off the heat and set it aside.
3. Whip the Egg Whites:
In a separate mixing bowl, using a hand mixer or stand mixer, whisk the egg whites with a pinch of salt until soft peaks form. This means the egg whites will hold a shape but still be soft and creamy.
4. Add Sugar:
Slowly add in the granulated sugar while continuing to whisk. Keep mixing until the mixture becomes glossy and holds stiff peaks – it should look nice and fluffy!
5. Combine the Mixtures:
Now, gently pour the warm milk into the egg white mixture. Carefully fold the two together, trying to keep as much air in the mixture as possible. Then, add the vanilla extract and fold that in too!
6. Prepare for Baking:
Pour the creamy mixture into small ramekins or pudding dishes. Make sure to leave a little space at the top as they will rise during baking.
7. Bain-Marie Setup:
To bake these puddings delicately, place the ramekins in a deep baking pan. Fill the pan with hot water until it reaches halfway up the sides of the ramekins. This method will help prevent them from cooking too quickly.
8. Bake the Puddings:
Put the baking pan in the oven and bake for about 30-35 minutes. They should be set but still slightly wobbly in the center when done.
9. Cool Down:
Once they are baked, remove the ramekins from the water bath and let them cool at room temperature for a bit.
10. Chill in the Fridge:
After they cool, pop them in the refrigerator for at least 2 hours. This helps them set properly and become refreshing!
11. Serve and Enjoy:
When you’re ready to serve, feel free to garnish with fresh raspberries and mint leaves for a lovely presentation. Enjoy your delicious, light egg white pudding!
Can I Use Egg Substitute for This Recipe?
Yes, you can use aquafaba (the liquid from canned chickpeas) as a vegan alternative to egg whites. Use 3 tablespoons of aquafaba to replace each egg white. Just be sure to whip it until it reaches stiff peaks, similar to egg whites!
What Should I Do If My Pudding Isn’t Setting?
If the pudding isn’t setting, it may need more time in the oven. Bake it for an additional 5-10 minutes, checking regularly until it’s set and still slightly wobbly in the center. If it’s overcooked, it may become tough, so keep a close eye!
How Do I Store Leftover Pudding?
Store any leftover egg white pudding in an airtight container in the refrigerator for up to 3 days. To maintain its texture, avoid stacking the ramekins on top of each other.
Can I Add Flavors to the Pudding?
Absolutely! You can add flavors like almond extract, lemon zest, or even cocoa powder for a chocolate version. Just remember that these additions can change the overall taste, so adjust the vanilla extract accordingly.
