Milk Coffee Pudding Without Egg Yolks

1. 1

   Combine the milk, sugar, and instant coffee in a pot and melt over medium heat (don't bring to a boil).

2. 2

   Add the egg whites to the bowl and use a whisk to beat well.

3. 3

   Gradually add the milk, a little at a time, while mixing.

4. 4

   Strain twice (I recommend a very fine sieve).

5. 5

   Pour into individual serving cups (or cocottes or mug cups), removing any bubbles.

6. 6

   Cover with aluminum foil and set aside.

7. 7

   Place in a pot filled with boiling water (the water level should be equal to the level of the pudding).

8. 8

   Cover with a lid and simmer over extremely low heat for 7-10 minutes.

9. 9

   Shake, and if the puddling is jiggly, turn off the heat and cool as-is for 5 minutes.

10. 10

    Once cool, place in the refrigerator to chill, then it's ready to serve.

11. 11

    Another recipe for using egg whites is this affogato-style pudding with a mature taste

12. 12

    And here's another egg white pudding, with green tea and brown sugar syrup

13. 13

    Recommended for all you chocolate lovers: An egg-white creamy chocolate pudding

* Per serving · 4 servings · Values may vary.

No additional tips available.