Listen, I’m done paying fifteen bucks for cafe puddings when I can whip up this silky steam egg white pudding at home with just egg whites, sugar, and whole milk — seriously, that’s it. Just beat five egg whites, dissolve three tablespoons sugar in hot milk, combine everything, wrap individual bowls with cling film, then steam for twelve minutes while lifting the lid every three minutes to release air. The result is this insanely smooth, cloud-like texture that’ll make you question why you ever bothered with overpriced desserts, and trust me, there’s way more to master here.

Why You’ll Love this Silky Steam Egg White Pudding

Listen lah, this silky steam egg white pudding is the kind of dessert that makes you question why you’ve been wasting time with those overpriced cafe puddings that taste like sweetened air.

This steamed beauty is pure silk in your mouth — no weird gelatin texture, no artificial shite, just creamy perfection that slides down like heaven. It’s ridiculously simple to make, uses ingredients you probably have sitting around, and costs maybe two bucks versus the eight-dollar nonsense they charge at hipster joints.

Plus you can eat it hot or cold, which is damn convenient.

What Ingredients are in Silky Steam Egg White Pudding?

The beauty of this silky steam egg white pudding lies in its absolute simplicity — we’re talking about three basic ingredients that you probably already have lounging around your kitchen.

No fancy imported vanilla beans, no mysterious stabilizers with unpronounceable names, just straightforward stuff that creates magic when combined properly.

Think of it as the minimalist’s dream dessert, where less truly becomes more.

• 5 egg whites
• 3 tablespoons sugar
• 5 cups whole milk

Now, before you start separating those eggs like you’re performing surgery, let’s talk about what really matters here.

The milk needs to be whole milk, not that watery skim nonsense that tastes like disappointment — the fat content is what gives this pudding its luxurious texture.

As for the sugar, three tablespoons gives you a gentle sweetness, but honestly, taste buds vary wildly, so feel free to bump it up if you’re the type who puts sugar in already-sweet things.

The recipe mentions you can adjust to taste, which is basically cook-speak for “make it however you want.”

Those leftover egg yolks sitting there looking abandoned, well, they’re perfect for scrambled eggs tomorrow morning, so nothing goes to waste in this operation.

How to Make this Silky Steam Egg White Pudding

Making this silky steam egg white pudding is surprisingly simple, though I’ll admit the first time I read about lifting the steamer lid every few minutes, I wondered if someone was just trying to keep me busy. Turns out, there’s actually method to this madness.

Start by getting your steamer ready with hot water – you want it nice and steamy before your pudding mixture even thinks about taking a dip. While that’s heating up, pop your 5 cups of whole milk into the microwave for about 4 minutes until it’s hot but not scorching. Once it’s heated through, stir in 3 tablespoons of sugar, mixing until it completely dissolves. And hey, if you’ve got a sweet tooth like most of us, feel free to add a bit more sugar – this is your pudding party after all.

Now comes the part where things get a little finicky, but stick with me. Separate your 5 egg whites from the yolks, putting each egg white into its own individual bowl – yes, you’ll end up with 5 little bowls, which might seem like overkill but trust the process. Those leftover yolks don’t have to go to waste; they’re perfect for tomorrow’s scrambled eggs or omelet. If you find yourself making egg dishes regularly, a professional egg cooker can help streamline your breakfast preparation routine.

Pour the warm milk mixture into each bowl with the egg whites, stirring gently until everything’s well combined. Here’s where the magic happens: wrap each bowl tightly with cling film, making sure absolutely no air can sneak in. This little trick prevents those annoying bubbles from forming on the surface, because nobody wants lumpy pudding when they’re going for silky smooth.

The steaming process requires a bit of patience, but it’s worth every minute. Place your wrapped bowls into the steamer and let them steam for 12 minutes total. Every 3 minutes – and yes, I mean every 3 minutes – lift that steamer lid to release the built-up air. It might feel like you’re babysitting your pudding, but this step keeps the texture perfectly smooth and prevents any unwanted air pockets.

After those 12 minutes are up, you’ll have beautifully silky puddings that taste amazing either warm straight from the steamer or chilled from the fridge later.

Silky Steam Egg White Pudding Substitutions and Variations

While this pudding recipe is pretty darn perfect as-is, I’d be lying if I said I haven’t messed around with it more times than I care to admit – because let’s be real, when you find something this good, your brain immediately starts thinking “but what if I made it even better?”

First off, that whole milk situation can totally be swapped out if you’re feeling fancy or dealing with dietary stuff, and I’ve tried everything from coconut milk (which gives it this subtle tropical vibe that’s honestly chef’s kiss) to oat milk when I was going through my “let’s pretend to be healthy” phase.

What to Serve with Silky Steam Egg White Pudding

Look, I’m gonna be straight with you – this pudding is so freaking ethereal and delicate that it basically demands to be paired with stuff that won’t completely overpower its silky, cloud-like texture.

Honestly, I’ve spent way too many late nights obsessing over what makes the perfect accompaniment because this dessert deserves nothing less than perfection.

Fresh berries work like magic – strawberries, blueberries, whatever’s not stupidly expensive at the market.

Light drizzle of honey or maple syrup adds just enough sweetness without being extra, and crispy wafer cookies provide that textural contrast that’ll make you literally melt.

Final Thoughts

Honestly, after making this silky steam egg white pudding like a hundred times because I’m basically obsessed with getting that perfect wobble-but-not-too-jiggly texture, I can confirm this recipe is absolutely bulletproof and will make you feel like some kind of dessert wizard – plus it’s stupidly cheap to make since you’re literally just using egg whites, milk, and sugar, which means you can mess up multiple times without going broke.

Trust me, once you nail that silky-smooth consistency, you’ll be making this shiit every week.

Frequently Asked Questions

Can I Make This Pudding Without a Steamer?

You can make this pudding without a steamer by using a large pot with a lid, placing a heat-proof bowl inside on a rack, and adding water halfway up the bowl’s sides.

How Long Does Steamed Egg White Pudding Last in the Refrigerator?

I’d store your steamed egg white pudding in the refrigerator for up to three days. I recommend covering it tightly with plastic wrap to prevent it from absorbing other flavors and maintaining its silky texture.

Why Does My Pudding Have a Watery Layer on Top?

Your pudding’s watery layer forms when steam condenses on top. I’d recommend wrapping your bowl tighter with cling film and ensuring no air gets trapped inside during steaming to prevent this separation.

Can I Freeze Leftover Egg White Pudding for Later?

I wouldn’t recommend freezing egg white pudding because it’ll change the texture dramatically. The delicate, silky consistency becomes grainy and watery when thawed. Instead, I’d store it refrigerated for up to three days.

What’s the Best Way to Reheat Cold Steamed Egg White Pudding?

I’d gently steam the cold pudding for 2-3 minutes to warm it through evenly. You can also microwave it in 15-second intervals, but steaming maintains that silky texture better.