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.
What you need to make Vanilla Pudding (Made with Soft-Boiled Eggs!)
Ingredients:
- Raw cream (ASHLEY20 for 20% off)
- Eggs
- Date syrup (or maple syrup or raw honey (ASHLEYR for 10% off), but I highly recommend using date syrup!)
- Vanilla extract
- Cinnamon*
- Sea salt (ASHLEYR for 15% off)
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:
- Blender
- Cooking pot
(for the full recipe, scroll to the bottom)
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.
How to make Vanilla Pudding (Made with Soft-Boiled Eggs!)
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.
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:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Vanilla Pudding (Made with Soft-Boiled Eggs!)
Vanilla Pudding (Made with Soft-Boiled Eggs!)
Equipment
Ingredients
- 10 eggs
- 1 cup raw cream
- 4 tbsp date syrup (or maple syrup or raw honey (ASHLEYR for 10% off), but I highly recommend using date syrup!)
- 2 tbsp vanilla extract
- 1 tsp cinnamon*
- few dashes sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
- 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:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based 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. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
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
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!
I added 1/4 cup coconut milk powder to thicken it a bit.