Maple Egg White Pudding Cups

LeGourmetTV's picture

Dec. 16, 2021

We've been doing a lot of ice cream recipes, so we have a lot of leftover egg whites. What to do with leftover egg whites?


For the caramel sauce:
Brown sugar 6 Tablespoon (75 ml)
Maple syrup 2 Tablespoon (30 ml)
Hot water 1 Tablespoon (15 ml)
For the poudding:
Egg whites 5
White sugar 3 Tablespoon (45 ml)
Milk 350 Milliliter
35% cream 5 Tablespoon (75 ml)
Maple syrup 2 Tablespoon (30 ml)



1. Preheat oven to 150ºC (300ºF).


2. In a small pan over medium heat, add brown sugar and maple syrup; melt the sugar.

3. Keep boiling for about 1min until sugar crystals are fully melted.

4. Turn off the heat and quickly mix in 1 Tbsp hot water.

5. Divide the caramel sauce between 6 - 8 pudding molds.

Set aside.

6. In a mixing bowl, gently stir together egg white and sugar.

7. Carefully stir milk into egg white mixture; don’t overmix. (don’t make it foamy)

8. Mix in cream and maple syrup.

9. Pour the egg mixture over the caramel; and cover with aluminum foil.

10. Place the molds into a bain marie of hot water.

11. Place in the oven for about 40-50 minutes, they are done when solid yet still jiggly.

12. Remove to track and cool to room temp, then chill in the fridge fridge.


13. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 12