This Egg White Pudding is a light and fluffy treat that’s perfect for any time of day. Made with simple ingredients, it’s sweet and creamy yet guilt-free!
I love how easy it is to whip up—just mix, bake, and enjoy! Plus, it feels fancy, so you can impress your friends without any fuss. Who knew pudding could be this delightful? 😊
Key Ingredients & Substitutions
Egg Whites: The main ingredient for the fluffiness of this pudding. If you’re vegan, you can try aquafaba (the liquid from canned chickpeas) instead, using about 3 tablespoons to replace each egg white.
Sugar: Granulated sugar works best for sweetness. If you’re looking for alternatives, try coconut sugar or a sugar substitute like stevia, but be cautious with the amounts as they can vary in sweetness.
Whole Milk: For a richer flavor, I use whole milk. You can swap it with almond milk or oat milk for a dairy-free version, though the texture may be slightly different.
Vanilla Extract: This adds great flavor. If you don’t have it, you might use almond extract for a different twist, or even leave it out if you prefer a simpler taste.
Lemon Zest: Optional but recommended! It brightens the pudding’s flavor. If you want to skip this, a bit of lime zest can also be refreshing.
How Do You Achieve Perfectly Fluffy Pudding?
Beating the egg whites to the right consistency is crucial for a light pudding. Start by making sure your bowl and beaters are clean and dry—any grease can prevent the whites from whipping up. Here’s a quick guide:
- Beat the egg whites with salt until they form soft peaks. This means they should hold a shape but still have a slight droop.
- Slowly add sugar while continuing to beat. This helps stabilize the egg whites. Ideally, you want stiff peaks, where the mixture stands upright without falling over.
- When folding in the warm milk, do it gently! Use a spatula and make a scooping motion from the bottom of the bowl to keep all that fluffiness intact.
Remember, patience is key with this technique. Take your time to do each step carefully, and you’ll enjoy a wonderfully airy pudding!
How to Make Egg White Pudding
Ingredients You’ll Need:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for garnish and flavor)
- Fresh strawberries, sliced (for serving)
- Fresh mint or cilantro leaf (for garnish)
- 1/4 teaspoon salt
How Much Time Will You Need?
This Egg White Pudding recipe takes about 15 minutes of preparation time and 30-35 minutes to bake. After baking, allow at least 2 hours for the pudding to chill in the fridge. So, in total, expect to spend about 2 hours and 50 minutes to enjoy your delicious pudding!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This way, it’ll be ready for your puddings as soon as they’re mixed!
2. Beat the Egg Whites:
In a clean mixing bowl, beat the egg whites with the salt until soft peaks form. This means the mixture should hold a shape but still have a bit of softness at the tips. This is crucial for a fluffy pudding!
3. Add Sugar Gradually:
Now, gradually add the granulated sugar while continuing to beat the egg whites. Keep beating until you achieve stiff, glossy peaks. This will create a nice structure for your pudding.
4. Prepare the Milk:
In a small saucepan, warm the whole milk until it’s just hot but not boiling. Once it’s warm, remove it from heat and stir in the vanilla extract. The warm milk will help the pudding stay smooth.
5. Combine Milk and Egg Whites:
Gently fold the warm milk into the beaten egg whites in two additions. Be careful here! You want to keep as much air in the egg whites as possible for a light and airy texture.
6. Fill the Ramekins:
Pour the mixture into individual ramekins or molds. Don’t fill them to the very top; leave some space for them to rise a little.
7. Water Bath Preparation:
Place the ramekins in a deep baking pan. Fill the pan halfway with hot water—this is called a water bath and helps the puddings cook evenly.
8. Bake the Puddings:
Pop the pan in the oven and bake for 30-35 minutes. The puddings are done when they are set but still slightly jiggly in the center.
9. Cool and Chill:
Once baked, remove the puddings from the oven and allow them to cool slightly. Then, refrigerate them for at least 2 hours to chill thoroughly. This helps them set perfectly!
10. Serve the Puddings:
When you’re ready to enjoy, gently loosen the puddings from the ramekins and invert them onto serving plates. They should come out smoothly!
11. Garnish Beautifully:
Top each pudding with a few shreds of lemon zest and a fresh herb leaf for a pop of color and flavor.
12. Enjoy with Strawberries:
Serve the puddings alongside freshly sliced strawberries and a small ramekin of cream or custard sauce if you like. Enjoy this delicate, fluffy treat!
This Egg White Pudding is deliciously light with hints of vanilla and lemon. It’s a lovely dish to impress your family and friends. Enjoy every bite!
Can I Use Egg Substitutes for This Recipe?
While this recipe relies on egg whites for its light and airy texture, you can experiment with aquafaba (the liquid from canned chickpeas) as an egg white substitute. Use about 3 tablespoons of aquafaba to replace each egg white, and whip it until stiff peaks form.
How Can I Make This Recipe Dairy-Free?
If you want a dairy-free version, you can substitute the whole milk with unsweetened almond milk, coconut milk, or oat milk. Just note that the texture could vary slightly, but it will still be delicious!
What is the Best Way to Store Leftovers?
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, or enjoy it cold straight from the fridge!
Can I Make This Recipe in Advance?
Absolutely! You can prepare the pudding a day ahead of time. Just follow the instructions, refrigerate it, and it’ll be ready to serve when you are. Just add the garnishes right before serving for the best presentation.
