Egg white pudding is a light and fluffy dessert that feels like a cloud on your spoon! Made with just egg whites, a bit of sugar, and vanilla, it’s simple yet satisfying.
It’s perfect for those days when you want something sweet but not too heavy. I love topping mine with fresh berries for a little color and extra yum! 🍓
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites are essential for achieving that airy texture. If you’re worried about using raw eggs, pasteurized egg whites are a great alternative and can often be found in carton form.
Sugar: Granulated sugar is great for sweetening but if you want a healthier option, you could try honey or a sugar substitute that measures like sugar. Just remember, it might slightly change the texture!
Milk & Heavy Cream: Whole milk and heavy cream together create a rich consistency. If you prefer a lighter pudding, switch to low-fat milk or a plant-based milk like almond or coconut milk. Be cautious with non-dairy options, as some can change the flavor.
Vanilla Extract: Pure vanilla extract offers the best flavor, but if you’re in a pinch, imitation vanilla works fine. You can also experiment with almond extract for a different twist.
How Do I Whip Egg Whites Perfectly?
Whipping egg whites can be tricky, but with the right approach, you’ll get perfect peaks every time. Here’s how to do it:
- Ensure your mixing bowl is clean and dry. Any grease or yolk can prevent egg whites from whipping properly.
- Start with room temperature egg whites; they whip better compared to cold ones.
- Add a pinch of salt before you start whipping. It helps stabilize the egg whites.
- Use a hand mixer or a stand mixer on medium speed to beat until foamy, then increase the speed until soft peaks form.
- Gradually add sugar after soft peaks appear, continuing to beat until stiff peaks form. The mix should look glossy and hold its shape.
These steps will ensure a lovely texture that keeps your pudding light and fluffy! Happy whipping!
Egg White Pudding
Ingredients You’ll Need:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- Fresh strawberry and mint leaves for garnish
- Ground nutmeg or cinnamon (optional, for dusting)
How Much Time Will You Need?
This delightful egg white pudding takes about 20 minutes of active preparation time and then needs to chill in the refrigerator for at least 2 hours. So, plan to spend a total of about 2 hours and 20 minutes before serving! Perfect for preparing ahead and serving at your gathering!
Step-by-Step Instructions:
1. Whisking the Egg Whites:
Start by taking your egg whites and placing them into a clean mixing bowl. Add a pinch of salt, then whisk them using a hand mixer at medium speed until soft peaks form. This means when you lift the whisk out of the bowl, the peaks will just start to hold their shape but curl over slightly. It’s a fun step, and the magic begins here!
2. Adding Sugar:
Once you’ve got those soft peaks, gradually add the granulated sugar, continuing to whisk as you go. Keep mixing until the egg whites become glossy and firm with stiff peaks. When you lift the whisk, the peaks should stand straight up without collapsing. Doesn’t that look fabulous?
3. Heating the Milk and Cream:
In a small saucepan, gently warm the whole milk and heavy cream over low heat. Just get it warm to the touch—don’t let it boil! Stirring occasionally will help prevent it from sticking to the bottom.
4. Folding It Together:
Now, it’s time to bring it all together! Carefully fold the warm milk mixture into your fluffy egg whites and sugar. Use a spatula to gently combine them, taking care not to deflate the lovely air you’ve whipped in. This lightness is what makes the pudding so special!
5. Adding Flavor:
Once everything is nicely mixed, add your vanilla extract, giving it another gentle fold just to incorporate the flavor. You want it to be well combined yet still fluffy—it’s like giving your pudding a touch of magic!
6. Pour and Chill:
Carefully pour the light pudding mixture into small serving ramekins or pudding cups. Set them into the refrigerator and let them chill for at least 2 hours to firm up and become nice and airy.
7. Garnishing and Serving:
When it’s time to serve, take the chilled pudding out of the fridge. Top each pudding with a fresh strawberry and a sprig of mint for that touch of elegance. Optionally, sprinkle a bit of ground nutmeg or cinnamon on top for added warmth and flavor.
8. Dig In!
Grab a spoon and enjoy every delightful, silky bite of your egg white pudding. It’s light, sweet, and oh-so-delicious—perfect for any occasion!
Can I Use Egg Substitute Instead of Egg Whites?
Yes, you can use an egg white substitute, such as aquafaba (the liquid from canned chickpeas) or a store-bought egg replacer. Keep in mind that the texture may vary slightly, so be sure to follow specific directions for whipping if using these alternatives.
What if My Egg Whites Don’t Whip Up?
If your egg whites aren’t whipping up properly, make sure your bowl and whisk are completely clean and free of any grease. A drop of lemon juice or cream of tartar can help stabilize them. Also, ensure the egg whites are at room temperature for best results!
Can I Make This Pudding Dairy-Free?
Absolutely! Substitute the whole milk and heavy cream with your favorite plant-based milk and cream, like almond milk and coconut cream. Just be aware that different non-dairy products can alter the flavor slightly, so choose according to your preference!
How Should I Store Leftovers?
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Make sure to cover it to prevent it from absorbing odors from the fridge. You can enjoy it cold or let it sit at room temperature for a bit before serving for the best flavor and texture!