This fluffy egg white pudding is light and airy, perfect for a sweet treat. Made with just a few ingredients, it’s simple to whip up and great for brightening up any day!
I love how this pudding feels like a cloud in my mouth. Plus, it’s such a fun way to use up those egg whites left over from baking. You’ll want to keep making it again and again!
Key Ingredients & Substitutions
Egg Whites: These are the heart of the pudding. They give it a light, airy texture. If you’re looking for an egg-free version, aquafaba (the liquid from canned chickpeas) can work as a great substitute.
Sugar: Granulated sugar is typically used for sweetness. If you want a healthier option, consider using honey or maple syrup—but remember they could change the texture a little.
Milk: Whole milk gives a rich creaminess. You can substitute it with almond milk, oat milk, or any nut milk for a dairy-free version, but keep in mind this might lighten the flavor slightly.
Gelatin: It’s essential for setting the pudding. If you prefer a vegetarian or vegan option, go with agar-agar instead, but be mindful of the different setting properties. Follow the package instructions for the correct ratio.
How Do You Whip Egg Whites to Stiff Peaks?
Getting the egg whites to stiff peaks can be a bit tricky but crucial for the pudding’s fluffiness. Here’s how to do it right:
- Ensure your mixing bowl and whisk are clean and dry; any fat can prevent egg whites from whipping properly.
- Start whisking at a medium speed; once they form soft peaks, increase to high speed.
- Gradually add sugar while whisking to help stabilize the egg whites.
- Whip until the mixture stands up straight when you pull out the whisk, and looks glossy.
Remember not to over-whip; it can turn grainy and collapse easily. Take your time for the best results!
How to Make Egg White Pudding
Ingredients You’ll Need:
- 4 large egg whites
- 1/2 cup sugar
- 1 1/2 cups whole milk
- 1 tsp vanilla extract
- 1 tbsp gelatin powder (or agar-agar for vegetarian)
- 1/4 cup cold water (for gelatin blooming)
- Fresh strawberry and mint leaves for garnish (optional)
How Much Time Will You Need?
The preparation of this light and fluffy egg white pudding takes about 15 minutes. You’ll then need to let it set in the fridge for at least 4 hours to achieve the perfect texture. So, in total, you’re looking at a quick prep and a nice long chill!
Step-by-Step Instructions:
1. Bloom the Gelatin:
Start by sprinkling the gelatin powder over the cold water in a small bowl. Give it about 5 minutes to sit so that the gelatin can absorb the water and swell—this is called blooming!
2. Heat the Milk:
While the gelatin is blooming, pour the milk into a saucepan and heat it over medium heat until it’s warm but not boiling. Stir occasionally to prevent it from sticking to the pan.
3. Combine Gelatin and Milk:
Once the milk is warm, add the bloomed gelatin to the saucepan. Stir it well until the gelatin is fully dissolved. Then, take it off the heat and set aside to cool a bit.
4. Whip the Egg Whites:
In a mixing bowl, whisk the egg whites with a hand mixer or whisk until soft peaks form. This means you should see peaks that gently flop over when you lift the whisk.
5. Add Sugar Gradually:
Continue whisking while you slowly sprinkle in the sugar. Keep going until you see stiff peaks—this happens when the mixture holds its shape and looks shiny.
6. Fold Mixtures Together:
Now carefully fold the warm milk and gelatin mixture into your whipped egg whites. Use a gentle hand to keep it airy—this is key to a fluffy pudding!
7. Add Vanilla:
Add the vanilla extract and lightly fold it in until everything is nicely combined. You won’t want to overmix here either!
8. Pour into Ramekins:
Take your mixture and pour it into ramekins or small serving cups. Don’t fill them to the top—leave a little space for a nice garnish later!
9. Chill to Set:
Pop the ramekins in the refrigerator for at least 4 hours. This helps the pudding to firm up and get that creamy texture.
10. Garnish and Serve:
Once fully set, take them out and optionally slice some fresh strawberries to place on top. A little mint leaves will make it look pretty too! Serve chilled and enjoy your lovely egg white pudding!
This pudding is light, creamy, and slightly jiggly, showcasing the delicate texture achieved by incorporating whipped egg whites and gelatin. Enjoy chilled!
Can I Use Egg Substitutes for This Recipe?
Yes, you can use aquafaba, which is the liquid from canned chickpeas, as a substitute for egg whites. Use 3 tablespoons of aquafaba for each egg white. Be sure to whip it until stiff peaks form, just like you would with egg whites.
What Kind of Milk Can I Use?
You can substitute whole milk with any milk you prefer. Almond milk, coconut milk, or oat milk are great dairy-free alternatives. Just keep in mind that the flavor and texture may vary slightly.
How to Store Leftovers?
Store any leftover egg white pudding in an airtight container in the refrigerator for up to 3 days. If you notice it becoming too firm, you can add a splash of milk when serving to loosen it up again.
Can I Make This Pudding Ahead of Time?
Definitely! This pudding is perfect for making ahead. Just prepare it a day in advance and let it chill in the fridge overnight—this will enhance the flavors and texture!
