This Egg White Pudding is a soft and fluffy treat that’s light as a cloud! With just a few simple ingredients, it’s easy to whip up for a yummy dessert.
Egg white puddings make a delightful end to any meal. I love adding a sprinkle of cinnamon on top—it feels fancy, but it’s really just a dollop of love! 💕
Key Ingredients & Substitutions
Egg Whites: These are the star of the pudding! They provide a light, airy texture. If you’re allergic to eggs, consider using aquafaba (the liquid from canned chickpeas) as a substitute; it also whips up nicely!
Whole Milk: It gives richness to the pudding. If you’re lactose intolerant, try using almond milk or coconut milk. Just keep in mind that coconut milk will add a hint of coconut flavor.
Sugar: Granulated sugar adds sweetness. If you prefer a healthier option, you can replace it with honey or maple syrup, but reduce the quantity since they’re sweeter than sugar.
Gelatin Powder: This helps the pudding set. If you’re vegan, use agar-agar as a substitute. Just be sure to follow the package directions for blooming and setting, as it can differ from gelatin.
How Do I Ensure My Egg Whites Whip Up Perfectly?
Whipping egg whites can sometimes be tricky. It’s essential to start with clean, dry equipment and make sure no yolk gets in your whites, as even a tiny bit of fat can prevent them from whipping up.
- Use a glass or metal bowl; plastic can retain grease.
- Start at low speed and gradually increase to medium-high. This helps incorporate air evenly.
- Stop whipping when soft peaks form. They should gently bend over when you lift the whisk.
- Fold them into your mixture gently using a spatula. Over-mixing can deflate the whites, so be careful!
Follow these steps, and you’ll have beautifully fluffy egg whites that elevate your pudding!
Egg White Pudding
Ingredients You’ll Need:
- 4 large egg whites
- 2 cups whole milk
- 1/2 cup granulated sugar
- 2 teaspoons gelatin powder
- 3 tablespoons cold water (for blooming gelatin)
- 1 teaspoon vanilla extract
- Fresh strawberry and parsley (for garnish)
- Optional: a drizzle of honey or light syrup for serving
Time Needed:
This delightful Egg White Pudding takes about 15 minutes of preparation and at least 4 hours to chill and set in the refrigerator. In total, you will spend a bit of time setting everything up, and then just let it do its thing while you wait for it to become perfectly firm and delicious!
Step-by-Step Instructions:
1. Bloom the Gelatin:
Start by taking a small bowl and sprinkling the gelatin powder over the cold water. Let it sit for about 5 minutes. This process allows the gelatin to absorb the water, which will help it dissolve perfectly later.
2. Prepare the Milk and Sugar Mixture:
In a medium saucepan, mix together the whole milk and granulated sugar. Heat it gently over medium heat. Stir nicely until the sugar dissolves and the mixture becomes warm, but be careful not to let it boil—just a gentle warmth is perfect!
3. Combine Gelatin with Milk Mixture:
Once the milk and sugar are warm, remove the saucepan from heat. Add in the bloomed gelatin and stir until it is completely dissolved. Let the mixture cool for a little while; we don’t want to cook the egg whites!
4. Whip the Egg Whites:
In a clean bowl (make sure it’s free of any grease), whip the egg whites until soft peaks form. You want them to be fluffy and light, so just whip them up using a hand mixer or a whisk until they’re nice and airy.
5. Fold it All Together:
Gently fold the whipped egg whites into the milk and gelatin mixture. Take your time with this step! Use a spatula and be gentle—this keeps all that lovely air in the egg whites, which makes the pudding fluffy.
6. Pour into Molds:
Now it’s time to pour your mixture into lightly greased ramekins or molds. Make sure to fill them evenly and leave a little space at the top for expansion.
7. Refrigerate:
Cover the molds and place them in the refrigerator for at least 4 hours, or until they are set and firm. This is the hardest part—waiting for them to chill!
8. Serve and Enjoy:
When you’re ready to serve, gently run a knife around the edges of the pudding to loosen it. Carefully invert the molds onto serving plates. It should come out beautifully! Garnish with a fresh strawberry and a sprig of parsley on top for a pretty touch. If you’d like, drizzle a little honey or syrup for extra sweetness.
Dig in and enjoy your wonderfully light and silky Egg White Pudding! Perfect for a light dessert or a sweet treat. 😊
Can I Use Egg Substitutes for This Recipe?
Yes! If you’re looking for an egg-free option, you can use aquafaba (the liquid from canned chickpeas). It can be whipped just like egg whites and will help achieve a similar airy texture in your pudding.
How Can I Make This Recipe Without Gelatin?
If you prefer not to use gelatin, agar-agar is a great substitute. Just be sure to follow the instructions on the package for blooming and setting, as it behaves differently than gelatin.
Can I Sweeten This Pudding with Alternatives?
Absolutely! You can replace granulated sugar with honey, maple syrup, or a sugar substitute like stevia or erythritol. Just remember to adjust the amount to taste, as some alternatives are sweeter than regular sugar.
What’s the Best Way to Store Leftover Pudding?
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. To enjoy it later, simply serve chilled. If the consistency seems too soft after storing, you can whip it gently again to restore some volume!