This light and fluffy egg white pudding is a treat that feels like a cloud on your spoon! Made with just a few simple ingredients, it’s a sweet way to satisfy your cravings.
Honestly, it’s like having dessert without the guilt! I love to top it with fresh fruit or a drizzle of honey for a fun twist. Give it a try, and you’ll be hooked! 🍮
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites are essential for a light texture. If you have a carton of egg whites, that works too! This can save time and make things easier.
Sugar: Granulated sugar gives sweetness and stability. If you’re looking for a healthier option, try using honey or maple syrup, but note this may change the texture slightly.
Milk: Whole or 2% milk gives the best creamy texture. For a dairy-free alternative, almond or coconut milk can be used, but the flavor will be a bit different.
Gelatin: This helps set the pudding. If you want a vegetarian option, look for agar-agar as a substitute; it works well in this recipe!
Vanilla Extract: Pure vanilla extract adds great flavor. If you’re out, a drop of almond extract can be an interesting twist, just use it sparingly!
How Do You Get the Perfect Texture with Egg Whites?
Achieving fluffy egg whites is key to a successful pudding. It can be a bit tricky, but here’s what to keep in mind:
- Start with a clean bowl and beaters. Any grease will prevent the egg whites from whipping properly.
- Make sure the eggs are at room temperature. This makes it easier to achieve volume.
- Beat at medium speed until soft peaks form. This means that when you lift the mixer, the peaks slightly bend over.
- Gradually add sugar while mixing to build stiff peaks. You’ll know they’re ready when they stand up straight and look glossy.
Folding the milk mixture into the egg whites must be gentle to keep the air you’ve just whipped in, which is crucial for that light and airy pudding.
How to Make Egg White Pudding
Ingredients You’ll Need:
- 4 large egg whites
- 1/2 cup granulated sugar
- 2 cups milk (whole or 2%)
- 2 teaspoons unflavored gelatin powder
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- Fresh berries (strawberries, blueberries) for garnish
- Fresh mint leaves for garnish
- Optional: a pinch of ground cinnamon or nutmeg for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation, plus at least 4 hours of chilling time in the fridge. So, make sure to plan ahead! It’s the perfect make-ahead dessert for your next gathering.
Step-by-Step Instructions:
1. Bloom the Gelatin:
Start by sprinkling the gelatin powder over the cold water in a small bowl. Let it sit for 5 minutes. This is called “blooming” and helps the gelatin dissolve properly later on.
2. Warm the Milk:
In a small saucepan, gently warm the milk over low heat until it’s hot but not boiling. This step is important because it will help dissolve the gelatin.
3. Combine Gelatin and Milk:
After the gelatin has bloomed, stir it into the warm milk until it’s fully dissolved. Once that’s done, remove the saucepan from the heat and set it aside.
4. Whip the Egg Whites:
In a large mixing bowl, beat the egg whites using an electric mixer until soft peaks form. This means when you lift the beater, the egg whites should gently fold over at the tips.
5. Add Sugar Gradually:
Still beating the egg whites, gradually add the granulated sugar. Continue to beat until stiff peaks form. The mixture should look glossy, which is a good sign that your egg whites are ready!
6. Fold the Mixtures Together:
Now, slowly fold the milk and gelatin mixture into the beaten egg whites. Add in the vanilla extract as you fold. Be gentle to keep the airiness of the egg whites; this is what gives the pudding its fluffy texture!
7. Pour into Molds:
Carefully pour the mixture into pudding molds or ramekins. Try to do this gently to avoid deflating the whipped egg whites.
8. Chill the Puddings:
Place the molds in the refrigerator and let the pudding set for at least 4 hours or overnight if possible. This helps it firm up nicely.
9. Serve the Pudding:
When you’re ready to serve, gently unmold the puddings onto dessert plates if you like. Otherwise, you can serve them right in the ramekins.
10. Garnish and Enjoy:
Top each pudding with fresh berries and a sprig of mint. If you want, you can add a light dusting of cinnamon or nutmeg for an extra flavor burst. Enjoy your silky, airy egg white pudding!
This dessert not only looks beautiful but also tastes light and refreshing, making it a delightful treat for any occasion!
Can I Use Egg Substitute in This Recipe?
While egg substitutes are an option, using actual egg whites is key for achieving that light and fluffy texture. If you need to avoid eggs entirely, you might try aquafaba (the liquid from canned chickpeas) as a substitute, but the texture may vary.
Can I Make This Pudding Dairy-Free?
Absolutely! You can substitute the milk with almond milk, coconut milk, or any other dairy-free milk. Just keep in mind that the flavor may change slightly depending on the type of milk you choose!
How Long Will This Pudding Last in the Fridge?
This pudding can be stored in the fridge for up to 3 days in an airtight container. Just make sure to keep it covered to prevent it from absorbing any odors from the fridge.
Can I Freeze Egg White Pudding?
Freezing is not recommended as it can affect the texture upon thawing. The pudding may become grainy or lose its fluffy consistency, but if you must, try consuming it within a day or two of making for the best texture!
