Vanilla Pudding (Made with Soft-Boiled Eggs!)

Prep time: 10 mins      Cook time: 20 mins      Rest time: 3 hrs     Total time: 3 hrs 30 mins

Macronutrients per batch: 162g fat | 60g protein | 68g carbohydrates

Makes: 2.5-3 cups pudding

This vanilla pudding is made using soft-boiled eggs and raw heavy cream, sweetened with date syrup, and flavored with vanilla, cinnamon, and sea salt.

vanilla pudding made with soft boiled eggs

What you need to make Vanilla Pudding (Made with Soft-Boiled Eggs!)

Ingredients:

Note: after I initially created this recipe, I tried a cinnamon-free version. I actually liked it way better than the version with cinnamon. If you love cinnamon and would like the cinnamon flavor to come through, use it. If you’re looking for more of a fresh/clean vanilla taste, don’t use cinnamon.

Equipment:

Substitutions

Pasteurized cream will work in place of raw cream.

Raw honey (ASHLEYR for 10% off) will work in place of the date syrup, however I highly recommend using date syrup due to it’s maple-y flavor.

vanilla pudding made with soft boiled eggs

vanilla pudding made with soft boiled eggs

How to make Vanilla Pudding (Made with Soft-Boiled Eggs!)

If a visual will help, watch the Instagram Reel for this recipe.

vanilla pudding made with soft boiled eggs

Make the soft-boiled eggs.

Fill your cooking pot with water (enough water to cover all eggs), and bring it to a boil.

Once the water is boiling, gently drop the eggs in.

Leave the water at a full boil, and boil the eggs for 8 minutes 30 seconds.

Once the time is up, remove the cooking pot from heat and immediately run cold water over the eggs. Placing them in an ice water bath will work too.

Once the eggs are cool, peel the shells and discard them (or save them if you have another use for them).

vanilla pudding made with soft boiled eggs

Make the pudding.

Add the soft-boiled eggs (yolks may be soft or slightly runny) and all of the other ingredients to your blender.

Note: make sure the eggs are cool before adding them to the blender.

Blend until very smooth.

vanilla pudding made with soft boiled eggs

Place the pudding in the fridge to set.

Place the pudding in a bowl and allow it to sit in the fridge for 2-3 hours+ to thicken up.

Note: The pudding will be somewhat thick after blending and you are welcome to eat it then, but there may be a slight taste of sulfur (this will go away after refrigeration), and overall, the flavor/texture is not nearly as good compared to after it has been refrigerated. I know it can be hard to do this, but I highly recommend refrigerating before eating!

Serve and enjoy!

If there are leftovers, store them in the fridge in an airtight container for 3-4 days.

vanilla pudding made with soft boiled eggs

Tips to make the best Vanilla Pudding (Made with Soft-Boiled Eggs!)

  • Make sure the eggs are cool before adding them to the blender.
  • The pudding will be somewhat thick after blending and you are welcome to eat it then, but there may be a slight taste of sulfur (this will go away after refrigeration), and overall, the flavor/texture is not nearly as good compared to after it has been refrigerated. I know it can be hard to do this, but I highly recommend refrigerating before eating!
  • After I initially created this recipe, I tried a cinnamon-free version. I actually liked it way better than the version with cinnamon. If you love cinnamon and would like the cinnamon flavor to come through, use it. If you’re looking for more of a fresh/clean vanilla taste, don’t use cinnamon.

A few of my other favorite sweet eats:

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Vanilla Pudding (Made with Soft-Boiled Eggs!)

vanilla pudding made with soft boiled eggs

Print Recipe
5 from 1 vote

Vanilla Pudding (Made with Soft-Boiled Eggs!)

This vanilla pudding is made using soft-boiled eggs and raw heavy cream, sweetened with date syrup, and flavored with vanilla, cinnamon, and sea salt.
Prep Time10 mins
Cook Time20 mins
Resting Time3 hrs
Total Time3 hrs 30 mins
Food Type: Breakfast, Dessert, Snack
Cuisine: American
Diet Preference: Breakfast, Desserts, Gluten-Free, Nightshade-Free, Nut-Free, Snack
Servings: 3 cups pudding
Author: Ashley Rothstein

Equipment

  • Blender
  • Cooking Pot

Ingredients

Instructions

  • Note: after I initially created this recipe, I tried a cinnamon-free version. I actually liked it way better than the version with cinnamon. If you love cinnamon and would like the cinnamon flavor to come through, use it. If you're looking for more of a fresh/clean vanilla taste, don't use cinnamon.

If a visual will help, watch the Instagram Reel for this recipe.

    Make the soft-boiled eggs.

    • Fill your cooking pot with water (enough water to cover all eggs), and bring it to a boil.
    • Once the water is boiling, gently drop the eggs in.
    • Leave the water at a full boil, and boil the eggs for 8 minutes 30 seconds.
    • Once the time is up, remove the cooking pot from heat and immediately run cold water over the eggs. Placing them in an ice water bath will work too.
    • Once the eggs are cool, peel the shells and discard them (or save them if you have another use for them).

    Make the pudding.

    • Add the soft-boiled eggs (yolks may be soft or slightly runny) and all of the other ingredients to your blender.
    • Note: make sure the eggs are cool before adding them to the blender.
    • Blend until very smooth.

    Place the pudding in the fridge to set.

    • Place the pudding in a bowl and allow it to sit in the fridge for 2-3 hours+ to thicken up.
    • Note: The pudding will be somewhat thick after blending and you are welcome to eat it then, but there may be a slight taste of sulfur (this will go away after refrigeration), and overall, the flavor/texture is not nearly as good compared to after it has been refrigerated. I know it can be hard to do this, but I highly recommend refrigerating before eating!

    Serve and enjoy!

    • If there are leftovers, store them in the fridge in an airtight container for 3-4 days.

     

    Looking for some more easy sweet eats? Try one of these recipes:

    Strawberry Truffles

    Crunch Bars [with Beef]

    Jumbo Chocolate Cups with Salted Chunky Date Filling

    Flourless Lemon Blueberry Muffins

    Spongey Cake Bars

    Maple Bacon Doughnuts

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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    Ashley Rothstein
    Ashley Rothstein

    Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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    2 Comments

    1. October 14, 2022 / 4:44 pm

      5 stars
      Very cool idea,

      I’ve made soft boiled egg salad before (with miso umami somefingsomefing), and other recipes using soft boiled eggs as opposed to hard boiled because I just prefer soft boiled always. I don’t see the point of hard boiled eggs if I prefer soft!

      I even bake most of my things (banana egg breakfast sheet pan thing) on the less-done side because I just enjoy it better undercooked.

      I like this recipe

    2. Gus
      October 17, 2022 / 3:03 pm

      Just made this yesterday, however, i used about 2 cups of raw cream(double the recipe) and while it did thicken up quite a bit after some time in the fridge, it is almost like a custardy milkshake. Super delicious, high protein and a great meal in itself. Thanks Ash for all your awesome recipes!

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