Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Prep Time: 5 minutes
cook time: 20 minutes
yield: 12 servings
When making this side dish, I like to use a vintage cast-iron muffin pan to make individual puddings. But a regular muffin pan works just fine, or you can use a pie pan to make one large pudding.
½ cup pan drippings from a roast prime rib of beef
3 large eggs, separated
¾ cup unsweetened almond milk
1 teaspoon fine sea salt
½ cup unflavored egg white protein powder
Preheat the oven to 375°F.
Pour the beef drippings into a standard-size 12-well muffin pan . Place the pan in the oven and get the drippings very hot.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the egg whites until very stiff. Set aside.
In a separate bowl, using a hand mixer, beat together the egg yolks, almond milk, and salt until light and foamy.
With the mixer on low speed, slowly add the protein powder to the beaten egg whites and mix just until incorporated. Add the egg yolk mixture to the egg white mixture and gently fold to combine.
Carefully take the hot pan out of the oven and pour the drippings into the batter. Give the batter a quick stir and pour the batter into the pan . Put the pan back in the oven and cook until the pudding is puffed and dry, 15 to 20 minutes . Allow to rest for a few minutes before removing from the pan.
This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. tip: If you are a vegetarian, you can use coconut oil rather than beef drippings to grease the pan.