This light and fluffy egg white pudding is a delight! It’s smooth, sweet, and perfect for those looking for a treat without heavy ingredients.
I’ve found that it makes a great dessert after a big meal, plus it feels like a cloud on your taste buds. Who doesn’t love a fluffy treat that’s easy to whip up? 😊
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites are essential for creating that fluffy texture in the pudding. However, if you’re short on eggs, you can use egg white substitutes from a carton, just check the quantity as they vary.
Sugar: Granulated sugar is best for sweetness and texture. You can swap it for a sugar alternative like Stevia or monk fruit if you’re reducing sugar intake, but measurements may differ, so adjust accordingly.
Milk: Whole or 2% milk gives richness, but for a lighter option, use low-fat milk or almond milk. Adjust to taste, as some nuts may impart a flavor.
Vanilla Extract: This adds wonderful flavor; however, if you don’t have it, a splash of almond extract or even a little cocoa powder for a chocolate variation can be playful twists!
How Do I Whip Egg Whites to the Right Texture?
Whipping egg whites well is the key to a light pudding. Start with a clean, dry bowl—any oil or grease can prevent them from whipping properly.
- First, add a pinch of salt to the egg whites—it helps stabilize them.
- Whisk slowly at first, then increase speed. Look for soft peaks, where the whites bend slightly.
- When stiff peaks form, they should stand straight up when you lift your whisk. The mixture should be glossy, indicating it’s ready.
Remember, take your time—it’s all about patience for that perfect fluffiness!
How to Make Egg White Pudding
Ingredients You’ll Need:
- 4 large egg whites
- 1/4 cup sugar
- 1/2 cup milk (whole or 2%)
- 1 tsp vanilla extract
- Pinch of salt
- 1 tsp butter (for greasing ramekins)
- Garnish: fresh herbs like tiny bits of parsley or cilantro (optional)
- Optional drizzle: melted butter or honey
How Much Time Will You Need?
This recipe will take about 10 minutes of preparation time and about 25-30 minutes to bake. Make sure to let it cool slightly before serving, so in total, you’re looking at around 45 minutes, including prep and baking time.
Step-by-Step Instructions:
1. Prepare the Oven and Ramekins:
Start by preheating your oven to 325°F (160°C). While the oven heats up, take 4 small ramekins or custard cups and lightly grease them with butter to prevent sticking.
2. Whip the Egg Whites:
In a clean and dry bowl, add the egg whites along with a pinch of salt. Begin whisking until soft peaks form, meaning the egg whites will curve slightly when you lift the whisk. Be patient as this might take a minute!
3. Add Sugar Gradually:
Once you have soft peaks, gradually sprinkle in the sugar while you keep whisking. Continue whisking until you reach stiff peaks—this means the mixture is glossy and holds its shape firmly when lifted.
4. Warm the Milk:
In a small saucepan, gently warm the milk over low heat. You don’t want it boiling—just warm enough to combine easily with the egg whites.
5. Combine Mixtures:
Slowly whisk the warm milk into the egg white mixture along with the vanilla extract. Mix gently so you don’t deflate those lovely egg whites!
6. Fill the Ramekins:
Spoon the mixture evenly into the prepared ramekins. Don’t fill them to the top; leave a little space as it will puff up when baking.
7. Create a Water Bath:
Place the ramekins in a deep baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. This helps cook the pudding evenly.
8. Bake the Pudding:
Pop the pan into the oven and bake for about 25-30 minutes, or until the pudding is set but still jiggles slightly in the center.
9. Cool and Garnish:
Once done, carefully remove the ramekins from the water bath and let them cool slightly. If you like, garnish with a sprinkle of fresh herbs and a drizzle of melted butter or honey for added flavor.
10. Serve and Enjoy:
Enjoy your egg white pudding warm or chilled! It’s a light and delicious treat that’s perfect for any occasion.
This pudding is light, fluffy, and delicate—ideal for a gentle, protein-rich dessert that feels airy like a cloud. Enjoy!
Can I Use Egg Substitutes Instead of Egg Whites?
Yes! You can use liquid egg whites from a carton or egg substitute products. Just make sure to check the packaging for equivalent measurements, as they may vary.
How Can I Sweeten This Without Sugar?
If you prefer a sugar-free option, you can substitute granulated sugar with a sugar alternative like Stevia, erythritol, or monk fruit sweetener. Adjust to taste, as these substitutes can be sweeter than regular sugar.
Can I Make This Pudding Dairy-Free?
Absolutely! For a dairy-free version, simply replace the milk with a plant-based alternative like almond milk, coconut milk, or oat milk. Choose a variety that complements the flavor you desire!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To enjoy it again, either serve it cold or reheat gently in the microwave, being careful not to overheat and deflate the pudding.