This Egg White Pudding is light, fluffy, and super easy to whip up! It’s a sweet treat made from egg whites, sugar, and a splash of vanilla that will make you smile.
Who knew egg whites could taste this good? I love serving it chilled; it’s like a little cloud of sweetness on my plate. Perfect for impressing guests or just yourself! 😊
Key Ingredients & Substitutions
Egg Whites: The main star here! Fresh egg whites work best for this recipe. If you’re looking to reduce cholesterol, you can use liquid egg whites from a carton, but fresh always gives the best texture and fluffiness.
Whole Milk: Whole milk adds creaminess, but you can substitute with almond milk or coconut milk for a dairy-free version. Just keep in mind that this may slightly alter the taste.
Sugar: Regular granulated sugar is traditional, but you can use granulated sugar substitutes like stevia or monk fruit if you’re watching your sugar intake. Adjust according to your preference, as some substitutes are sweeter than regular sugar!
Vanilla Extract: This adds a wonderful flavor! If you’re out of vanilla, almond extract could lend a nice twist, but use it sparingly as it can be quite strong.
Cornstarch: This is critical for thickening. If you prefer, you can switch it out for arrowroot powder, especially if you’re looking for a gluten-free option.
How Do You Get Light and Fluffy Egg Whites?
Beating egg whites correctly is key for that fluffy pudding. It’s also a common challenge, but don’t worry; I’ve got some tips!
- Use a clean, dry bowl and beaters. Any grease can prevent the egg whites from whipping up.
- Start at a low speed to break them up and gradually increase to medium. This helps achieve texture without overworking them.
- Look for soft peaks first, meaning the egg whites can hold a shape but will droop. Then add the sugar gradually while beating until you see stiff, glossy peaks.
- Be cautious when folding in the egg whites. Use a gentle motion to keep the air you’ve beaten in, which results in a light pudding!
With these tips, you’ll have a delightful pudding that’s airy and satisfying every time! Enjoy! 🍮
Egg White Pudding
Ingredients You’ll Need:
- 4 large egg whites
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Pinch of salt
- Zest of 1 lemon (optional, for garnish and flavor)
- Honey or syrup for serving (optional)
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This delicious Egg White Pudding takes about 15 minutes to prepare, plus at least 3 hours to chill in the refrigerator. In total, you’re looking at about 3 hours and 15 minutes before you can enjoy this fluffy delight!
Step-by-Step Instructions:
1. Prepare the Cornstarch Mixture:
In a small bowl, whisk the cornstarch with 2 tablespoons of whole milk until it’s smooth. Set this aside for later use.
2. Heat the Milk:
In a medium saucepan, combine the rest of the whole milk, half of the granulated sugar, and a pinch of salt. Gently heat this mixture over medium-low heat, stirring occasionally, until it’s warm but not boiling. This step helps to activate the cornstarch later.
3. Beat the Egg Whites:
In a clean mixing bowl, use an electric mixer to beat the egg whites until soft peaks form. This means the egg whites should hold a shape but still droop a little. Perfect for starting to build that fluffiness!
4. Add Sugar to Egg Whites:
Gradually add the rest of the sugar to the egg whites while continuing to beat them. Keep mixing until you achieve stiff, glossy peaks, which will give the pudding its airy texture.
5. Thicken the Milk Mixture:
Now, stir the cornstarch mixture into the warm milk on the stovetop. Cook this on low heat, continuously stirring, for about 3-5 minutes until it thickens slightly. Remember, don’t let it boil!
6. Fold and Combine:
Take the thickened milk mixture off the heat. Gently fold one-third of the beaten egg whites into the milk mixture to lighten it up. Then, carefully add in the rest of the egg whites, folding gently to keep as much air in the mixture as possible.
7. Add Flavor:
Stir in the vanilla extract for extra flavor. This will enhance the overall taste of the pudding beautifully.
8. Pour and Chill:
Pour your fluffy mixture into individual serving bowls or molds. Cover them and place in the refrigerator for at least 3 hours, or until set and chilled. The waiting is the hardest part but totally worth it!
9. Serve and Enjoy:
Once the pudding is chilled, it’s time to serve! Drizzle with honey or syrup if you like, sprinkle a touch of lemon zest on top for an extra zing, and add a fresh mint leaf as a lovely garnish. Enjoy your light, refreshing Egg White Pudding!
This dessert is not only light and airy but oh-so-satisfying! Perfect for a warm day or whenever you’re in the mood for something sweet yet simple. 🍮😊
Can I Use Egg Substitutes for This Recipe?
Yes, you can use liquid egg whites from a carton if you prefer. However, you might miss out on the fresh flavor and texture that real egg whites provide. Make sure to check the equivalent for 4 egg whites on the carton packaging!
How Do I Know When the Egg Whites Are Ready?
The egg whites are ready when they can hold stiff peaks—this means they should stand up straight when you lift the beaters. If they look glossy and smooth, you’re on the right track!
What Can I Use Instead of Whole Milk?
If you need a non-dairy option, almond milk or coconut milk works well as a substitute. Just keep in mind that it might slightly change the flavor and creaminess of the pudding.
How Should I Store Leftover Pudding?
Store any leftover pudding in an airtight container in the fridge for up to 3 days. Make sure to let it chill thoroughly before sealing it. Before serving, give it a gentle stir to bring back some of the fluffiness!