Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 2, 2011 11:45 PM

Low calorie Pudding recipes with Milk & Egg white

Dear Chow friends,

I always make pudding with egg and milk & Sugar. It is very testy too. But now I think too much egg yolk is not good for heart. So, I wonder if I can discard the egg yolk and can make pudding with milk and eggwhite and that would be delicious too.

So, dear friends I wish if you can help me with this recipe also tips for variations and Yummyly decoration of the pudding.


  1. Click to Upload a photo (10 MB limit)
  1. You can always use cornstarch to thicken it, instead of eggs.

    Here's an example recipe:

    10 Replies
    1. re: jaykayen

      Thanks Jaykayen. But I still I want the pudding recipe with egg white +milk.

      1. re: susmita

        Susmita, here is my favorite chocolate pudding recipe, which I am copying from the other pudding thread on here. I'll head you off at the pass though - it does not have eggs in it all. So that may be a fail for you. However, since it is so delicious I had to mention it.

        Here is an absolutely delicious chocolate pudding recipe. As rich as the chocolate you choose to use. It's actually the pudding component of Tish Boyle's Chocolate Cream Pie. I make it as a pie for special occasions, including Thanksgiving, and it goes really fast.

        Chocolate Pudding

        3 tablespoons cornstarch
        1 tablespoon unsweetened non-alkalized cocoa powder ( I find it doesn't really matter what type of cocoa powder is used. I have used both alkaline and non with very good results.)
        1/4 teaspoon salt
        1 cup half-and-half
        1 1/4 cups whole milk
        1 cup granulated sugar
        4 ounces unsweetened chocolate, chopped
        2 tablespoons unsalted butter
        1 teaspoon vanilla extract

        1. In a medium bowl, sift together the cornstarch, cocoa powder, and salt. Whisk in about 2 tablespoons of the half-and-half until it is a smooth paste. Whisk in the remaining half-and-half; set aside.

        2. In a medium saucepan, combine the milk, sugar, and chocolate. Place over medium heat and cook, stirring constantly with a whisk, until the chocolate is completely melted. Remove the pan from the heat and whisk about 1/2 cup of the hot chocolate mixture into the half-and-half mixture. Whisk this mixture into the remaining chocolate mixture in the saucepan. Return the pan to the heat and cook over medium-high heat, whisking constantly. When the mixture begins to bubble, continue to cook, whisking constantly, for 1 minute. Remove the pan from the heat and whisk in the butter and then the vanilla.

        3. Put the pudding in individual serving cups. Cover and refrigerate until thoroughly chilled.

        (If you eat some while it's warm, I won't tell.)

        1. re: TrishUntrapped

          Dear Trish,

          Thanks .One thing : Should I use both Coca Powder also Chocolate ? Here I always saw Sweet Chocolate bars. Dont know if I can get the unsweetened Chocolate. What is non-alkalized cocoa powder ? Can you advise me some Medium quality Coca powder name?

          1. re: TrishUntrapped

            Can I use Vanila essence ?
            Could not understand the : 1 cup half-and-half
            1. In a medium bowl, sift together the cornstarch, cocoa powder, and salt. Whisk in about 2 tablespoons of the half-and-half until it is a smooth paste. Whisk in the remaining half-and-half; set aside.


            1. re: susmita

              Hi Susmita,I am guessing you are not form around the states. So this recipe may not work for you if the ingredients aren't available. Apologies.

              1. Any cocoa powder will work, it does not have to be non-alkalized. I have used all kinds successfulyy. It does need to be unsweetened cocoa.

              2. A bittersweet chocolate or unsweetened (also called baking chocolate) chocolate is called for. If you only have sweet available, I would skip this recipe. Again, sorry.

              3. Half and half is a commonly sold dairy product that is basically have milk and half cream. I wouldn't fool around with coming up with your own combination, so again, I would skip this recipe if the ingredients aren't at the ready.

              1. re: TrishUntrapped

                Dear Trish,

                Thanks for your reply. Can I use Condenesed milk or simply dry whole milk to thicken heavy ?


                1. re: susmita

                  Regarding half and half: you can use plain milk if that is all you have access to. Milk is also lower in calories. It will lack some taste of milk fat. You can add an extra tablespoon of butter if you wish.

                  If you are in South Asia, it will be difficult to find unsweetened chocolate bars, so reduce the sugar content by two tablespoons.... or not, if you like it very sweet. Here, the standard cocoa powder is "Hershey's" brand, but there might be something from Nestle that you can use.

          2. re: susmita

            Egg white does not thicken gradually as egg yolk does. As I take egg yolk from 60 C to 65 degrees, it will get thicker and thicker, while still remaining in a liquid form. Past 65 degrees, it will start to harden.

            Egg white, on the other hand, does not do this, it has no "thickening" properties. The white, when heated, is sort of a semi-liquid, or half liquid/half solid, until it is hot enough to become completely solidified. So, you will not find any recipes that depend on egg white for thickening.

            1. re: jaykayen

              Apparently eggs whites set at 2 different tempertures

              ". Egg white starts to coagulate in the range 62-65 °C. At these temperatures it is the most heat sensitive protein, the ovotransferrin, which constitutes 12% of the egg white, which coagulates. The major protein of egg white, ovalbumin, makes up 54% of the white and doesn’t coagulate until the temperature reaches 80 °C. The yolk begins to thicken around 65 °C and sets around 70 °C"

              The fat in the yolk probably also plays a part in its thickening ability.

              1. re: jaykayen

                I agree with jaykayen. My pudding recipe calls for egg yolks only. You would be better off with cornstarch, arrowroot, guar gum, or agar.

          3. How many eggs do you use (relative to milk)? The cholesterol in egg yolks is not as bad for you as doctors once thought. So unless you have been instructed to stay away from yolks, I don't think you need to worry about them. Plus there are plenty of calories in sugar of the pudding, may be more so than in the yolks.

            You dig in cookbooks to see if straight whites could work as a pudding thickener, but I have my doubts. As others have noted, a starch works as a pudding thickener. You may have seen Birds Custard Powder. That's essentially a corn starch pudding mix, developed by a chemist who's wife was allergic to eggs.

            Tapioca is another pudding thickener. Those are little balls of sago palm starch. In the USA tapioca pudding is usually made with milk, though I've also done it with fruit juices (e.g. orange).

            Rice is another thickener (rice pudding).
            Kheer is a South Asian version. I believe there are some versions that uses a fine noodle (vermacelli).

            1 Reply
            1. It might be worth noting there are several types of pudding or custard:

              Creme anglaise - is an egg based custard that is cooked on the stove top, and usually has a texture most suitable as a sauce

              a baked custard - has a similar composition, but is baked. Flan is a Spanish version which may have a caramelized sugar 'base'. Creme brule or crema catalana have a burnt sugar topping.

              Blancmange is the British term for starch thickened puddings, usually cooked on the stove top. That includes the corn starch recipes that others have given.

              1. Dear Chow Friends,

                Thank you all for your reply.I found that you are all very good chef. I wonder if you have done research in cooking !!!! Really you all know a lot in cooking; very specific, very scientific (what I will say!) I gathered much knowledge from you . Again thanks to you all.


                1. I just looked at the 1997 Joy of Cooking section for baked custards. It says that you can use egg whites and skim milk. However a lean custard like this is trickier to bake. There is narrower temperature window between setting and curdling (only 10 deg F).