Can You use egg whites instead of the yolk in Pudding?

Here's why:

* Texture: Egg yolks are the main source of fat in pudding, which is what gives it its creamy, smooth texture. Egg whites, on the other hand, are mostly protein. Using only egg whites would result in a thin, watery, and potentially rubbery pudding.

* Flavor: Egg yolks contribute to the richness and flavor of pudding. Egg whites have a more neutral taste.

Alternatives:

* Dairy-free Pudding: You can make dairy-free pudding with plant-based milks (like almond, coconut, or soy) and cornstarch or tapioca starch as a thickener.

* Vegan Pudding: Many vegan pudding recipes use silken tofu or chia seeds as a base, which provide a creamy texture without eggs.

Important Note: While you can't use egg whites instead of yolks, you can use whole eggs in pudding. This will create a richer, more custard-like pudding.