Maple Egg White Pudding Cups Recipe - Glen And Friends Cooking

Maple Egg White Pudding Cups Recipe -
We've been doing a lot of ice cream recipes, so we have a lot of leftover egg whites. What to do with left over egg whites?

Ingredients:
For the caramel sauce
75 mL (6 Tbsp) brown sugar
30 mL (2 Tbsp) maple syrup
15 mL (1 Tbsp) hot water

For the pudding
5 egg whites
45 mL (3 Tbsp) white sugar
350 mL milk
75 mL (5 Tbsp) 35% cream
30 mL (2 Tbsp) maple syrup



Method:
Preheat oven to 150ºC (300ºF).
In a small pan over medium heat, add brown sugar and maple syrup; melt sugar.
Keep boiling for about 1min until sugar crystals are fully melted.
Turn off the heat and quickly mix in 1 Tbsp hot water.
Divide the caramel sauce between 6 - 8 pudding molds.
Set aside.
In a mixing bowl, gently stir together egg white and sugar.
Carefully stir milk into egg white mixture; don’t overmix. (don’t make it foamy)
Mix in cream and maple syrup.
Pour the egg mixture over the caramel; and cover with aluminum foil.
Place the molds into a bain marie of hot water.
Place in the oven for about 40-50 minutes, they are done when solid yet still jiggly.
Remove to track and cool to room temp, then chill in the fridge fridge.

Pudding + Caramel Sauce = 1L total


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