Baked Egg White Milk Pudding with Aloe Vera
Egg white and milk make smooth and silky puddings that are low in calories – what you call a guilt-free dessert. This recipe was first published in Amy Beh’s column, Cook’s Nook.
Peel the aloe vera and dice the flesh. Scald with hot water, rinse, and drain well. Set aside.
To prepare pudding mixture
In a saucepan, combine fresh milk, cream and sugar. Place on medium heat and stir the mixture until sugar dissolves. Remove from heat and leave to cool completely.
Whisk the egg whites lightly with a fork and pour into the cooled milk mixture. Stir to combine. Strain the mixture and pour into individual cups or bowls.
Preheat the oven at 180℃. Arrange the cups or bowls in a deep baking tray. Fill the tray with hot water to come half way up the tray. Place tray in the middle of the oven and bake baine marie-style for 35-40 minutes, or until pudding is set. Remove from the oven.
Spoon some aloe vera over the pudding. Chill the pudding well in the refrigerator – about 2 hours – before serving.
Tags: Amy Beh, Cook's Nook