This fluffy egg white pudding is light, creamy, and feels like a little cloud on your tongue. Made with just a few simple ingredients, it’s easy to whip up and perfect for a sweet treat!
I love how quick this dessert is to make—mix, whip, and chill! It’s a delicious way to enjoy a light snack without the guilt. Plus, it makes for a fancy dessert that impresses anyone! 😋
Ingredients & Substitutions
Egg Whites: Fresh egg whites are the star here. If you’re short on eggs, liquid egg whites can work too! Just make sure to use a good brand that tastes great.
Whole Milk: This provides creaminess. You can swap it with almond milk, oat milk, or coconut milk for a dairy-free option. Just keep in mind that it might change the flavor a bit.
Granulated Sugar: Regular sugar gives sweetness. If you’re looking to reduce sugar, try using honey or a sugar alternative like erythritol, but skip the cornstarch if you do!
Cornstarch: This helps set the pudding. If you’re avoiding it, try using arrowroot powder or another thickener like tapioca starch for a similar effect.
Lemon Syrup or Condensed Milk: The syrup adds zest. If you prefer, you can mix a little honey or maple syrup with lemon juice instead of lemon syrup.
How Can You Get Fluffy Egg Whites?
Achieving the perfect fluffy egg whites is essential for this pudding. Here’s how to do it:
- Make sure your mixing bowl and beaters are clean and dry. Any oil or residue will affect your egg whites’ ability to whip up.
- Add a pinch of salt or a few drops of lemon juice. This can help stabilize the egg whites while you whisk.
- Whisk at a medium speed until you see soft peaks. The mixture should hold a peak that curls slightly over. Avoid over-whipping; stop once they are fluffy and glossy.
These fluffy egg whites will make your pudding light and airy, perfect for a summer dessert or a lovely end to any meal!
How to Make Egg White Pudding
Ingredients You’ll Need:
- 4 large egg whites
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- A pinch of salt
- Lemon syrup or condensed milk (for serving)
- Fresh mint leaves (for garnish)
- Optional: a few dried cranberries or small berries for garnish
How Much Time Will You Need?
This delightful egg white pudding takes about 20-30 minutes of prep time, plus at least 4 hours to chill in the refrigerator for the best results. So, roughly 4 hours and 30 minutes or so to enjoy your delicious dessert!
Step-by-Step Instructions:
1. Whip the Egg Whites:
Start by placing the egg whites in a medium bowl. Add a pinch of salt. Using an electric mixer or a whisk, beat the egg whites until they form soft peaks. This means the mixture should hold its shape but not be too stiff—just fluffy and light!
2. Prepare the Milk Mixture:
In a small saucepan, combine the whole milk, granulated sugar, and cornstarch. Using a whisk, mix everything well to dissolve the cornstarch completely. This step is crucial for a smooth pudding!
3. Heat the Mixture:
Put the saucepan on the stove over medium heat. Keep stirring constantly until the mixture begins to thicken and bubble gently. This should take just a few minutes—don’t walk away!
4. Add Vanilla:
Once the mixture is thickened, take the saucepan off the heat. Slowly fold in the vanilla extract using a spatula. This adds a lovely flavor to your pudding.
5. Combine the Mixtures:
Now, gently fold the warm milk mixture into the whipped egg whites. Be careful with this step—you’re aiming to keep the air in the egg whites so your pudding stays nice and fluffy. Use a gentle motion, like you’re folding a delicate blanket!
6. Pour into Molds:
Pour the fluffy pudding mixture into lightly greased molds or small ramekins. Fill them about 3/4 full to allow room for the pudding to expand slightly while it sets.
7. Chill the Pudding:
Place the molds in the refrigerator to chill for at least 4 hours. This helps the pudding set up perfectly. You can even leave them overnight if you plan ahead!
8. Unmold and Serve:
When you’re ready to serve, gently unmold each pudding onto a plate. If they stick, you can run a knife around the edge to help loosen them.
9. Add Toppings:
Drizzle each serving with lemon syrup or sweetened condensed milk for extra sweetness. It adds a delightful touch!
10. Garnish:
Finish your pudding with fresh mint leaves on top and, if you’d like, a few small berries for that extra pop of color.
Enjoy your light, fluffy egg white pudding chilled! It’s a creamy, dreamy treat that is sure to impress anyone!
Can I Use Egg Substitutes in This Recipe?
While this recipe specifically relies on egg whites for its airy texture, you can try using aquafaba (the liquid from canned chickpeas) as a substitute. Use three tablespoons of aquafaba for every egg white. Whip it until it achieves soft peaks just like you would with egg whites!
What If I Don’t Have Whole Milk?
No worries! You can substitute whole milk with any milk of your choice, like almond milk, oat milk, or skim milk. Just note that the flavor and creaminess might slightly vary depending on your choice.
How Should I Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Just remember to consume them chilled for the best texture!
Can I Make This Dessert Lower in Sugar?
Yes! You can reduce the sugar without sacrificing too much sweetness by using a natural sweetener like honey or agave syrup. However, keep in mind that substituting may alter the pudding’s overall texture slightly.