Milk Coffee Pudding Without Egg Yolks
In order to use up leftover egg whites, I made this coffee-flavored pudding that my kids love.
Turn off the heat once the pudding starts to become jiggly; be careful not to over-boil it.
Even if it seems soft, it'll stiffen upon cooling.
For the milk, use additive-free milk rather than extended-shelf-life, low-fat milk. Recipe by twinflower
Milk Coffee Pudding Without Egg Yolks
In order to use up leftover egg whites, I made this coffee-flavored pudding that my kids love.
Turn off the heat once the pudding starts to become jiggly; be careful not to over-boil it.
Even if it seems soft, it'll stiffen upon cooling.
For the milk, use additive-free milk rather than extended-shelf-life, low-fat milk. Recipe by twinflower
Cooking Instructions
- 1
Combine the milk, sugar, and instant coffee in a pot and melt over medium heat (don't bring to a boil).
- 2
Add the egg whites to the bowl and use a whisk to beat well. Gradually add the milk, a little at a time, while mixing.
- 3
Strain twice (I recommend a very fine sieve).
- 4
Pour into individual serving cups (or cocottes or mug cups), removing any bubbles. Cover with aluminum foil and set aside.
- 5
Place in a pot filled with boiling water (the water level should be equal to the level of the pudding). Cover with a lid and simmer over extremely low heat for 7-10 minutes.
- 6
Shake, and if the puddling is jiggly, turn off the heat and cool as-is for 5 minutes. Once cool, place in the refrigerator to chill, then it's ready to serve.
- 7
Another recipe for using egg whites is this affogato-style pudding with a mature taste
- 8
And here's another egg white pudding, with green tea and brown sugar syrup
- 9
Recommended for all you chocolate lovers: An egg-white creamy chocolate pudding
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