Maple Egg White Pudding Cups
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?
Ingredients
| 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) |
Directions
GETTING READY:
1. Preheat oven to 150ºC (300ºF).
MAKING:
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.
SERVING:
13. Serve and enjoy!
Recipe Summary
