This egg white pudding is light and airy, perfect for a sweet treat that won’t weigh you down. With just a few simple ingredients, it’s easy to whip up and oh so fluffy!
Honestly, who knew pudding could feel like a cloud? I love serving it with a sprinkle of cinnamon or fresh fruit on top—it adds a tasty touch and makes it look pretty too!
Key Ingredients & Substitutions
Egg Whites: The main ingredient for this recipe. They provide the light and fluffy texture. If you have an egg allergy, you could try using aquafaba, the liquid from chickpeas, as a substitute. It whips up nicely and works well in desserts.
Milk: Whole milk gives a creamy consistency. You can substitute it with almond milk, coconut milk, or skim milk for a lighter version. Adjust sweetness based on the type of milk used.
Sugar: Granulated sugar is used for sweetness. Consider using honey or agave syrup as alternatives. If you prefer a sugar-free dessert, erythritol or stevia can work too.
Vanilla Extract: This enhances the flavor of the pudding. If you’re out of vanilla, almond extract is a great alternative, but use it sparingly as it has a stronger flavor.
Salt: A little salt balances the sweetness. Don’t skip it; the taste will be much flatter without it!
How Do You Achieve the Perfect Whipped Egg Whites?
Whipping egg whites can be daunting, but with these tips, you’ll get it right! First, ensure your mixing bowl and whisk are clean and free of any grease. Even a tiny bit of fat can prevent the whites from reaching their full volume.
- Start whisking on medium speed until frothy, then add sugar gradually.
- Continue whisking until the mixture forms soft peaks—when you lift the whisk, the peaks should curl down gently.
Remember, over-whipping can lead to dry whites, so stop when you get soft peaks. This will keep your pudding fluffy and light.
How to Make Egg White Pudding
Ingredients You’ll Need:
- 4 large egg whites
- 2 cups whole milk (or any milk of choice)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter (melted), for drizzling on top
- Pinch of ground nutmeg or chili powder for garnish (optional)
- Fresh herbs like cilantro leaves for garnish (optional)
How Much Time Will You Need?
This delightful pudding takes about 15 minutes to prepare and another 30-40 minutes to bake. Take your time whisking those egg whites to perfection, and you’ll have a light and airy dessert ready to impress in less than an hour!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (160°C). This ensures that it’s hot and ready for your pudding when it’s time to bake.
2. Whisk the Egg Whites:
In a large mixing bowl, whisk the egg whites with a hand mixer or a whisk until they become frothy but not stiff. You want a good foamy texture here!
3. Add Sugar Gradually:
Now, slowly add the granulated sugar to the egg whites while continuing to whisk. Keep going until the mixture forms soft peaks. When you lift the whisk, the peaks should curl over gently instead of standing straight up.
4. Heat the Milk:
In a saucepan over medium heat, gently warm the milk until it’s hot but not boiling. You want it warm enough to mix with the egg whites without cooking them!
5. Temper the Eggs:
Slowly pour the warm milk into the egg white mixture while continually whisking. This step, called tempering, helps prevent the eggs from scrambling!
6. Add Flavor:
Stir in the vanilla extract and the salt. These ingredients will enhance the flavor of your pudding.
7. Prepare the Ramekins:
Pour the mixture into individual heat-proof ramekins or small bowls. This will make serving much easier.
8. Create a Water Bath:
Place the ramekins in a deep baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath helps the pudding cook evenly and stay moist.
9. Bake the Pudding:
Bake for about 30-40 minutes or until the pudding is set but still slightly jiggly in the center. Keep an eye on it as baking times can vary slightly.
10. Cool Down:
Remove the baking dish from the oven and carefully lift the ramekins out of the water bath. Let them cool slightly at room temperature.
11. Drizzle and Garnish:
Just before serving, drizzle melted butter on top of your pudding. If you like, add a pinch of ground nutmeg or chili powder for a little extra flavor and garnish with fresh cilantro leaves for a pop of color.
12. Serve:
Enjoy your egg white pudding either warm or chilled! It’s a lovely light dessert that’s sure to satisfy your sweet cravings without feeling heavy.
Enjoy this delicate, silky light pudding that’s subtly sweet with a smooth texture, perfect as a guilt-free dessert!
Can I Use Store-Bought Egg Whites for This Recipe?
Yes, you can use liquid egg whites from a carton! Just make sure you use the equivalent of about 4 large egg whites. This can save time and hassle, especially if you’re not comfortable separating eggs.
How Should I Store Leftover Pudding?
Store any leftover pudding in airtight containers in the fridge for up to 3 days. Make sure to cover them well to prevent the pudding from absorbing any strong odors from the fridge.
Can I Add Other Flavors to the Pudding?
Absolutely! You can experiment with different extracts like almond or coconut for a unique flavor. Adding a tablespoon of cocoa powder will give you a chocolate version, or mix in some lemon or orange zest for a citrus twist!
Is This Recipe Nut-Free?
Yes, this egg white pudding is nut-free as written. Just ensure you’re using milk alternatives like almond milk if you need to adhere to a nut-free diet. You can easily substitute with oat milk or soy milk instead.