Can I use six whole eggs instead of six yolks.

The recipe calls for:

  • 6 yolks
  • 1.5 c sugar
  • 4 heaping T cornstarch
  • 1 can evaporated milk
  • 1 can regular milk (fill the above can)
  • 1 T vanilla
  • 1
    What is the method? Are you talking about UK pudding or US pudding? – Catija Jan 4 '17 at 20:12

You certainly can replace the yolks with whole eggs but you wouldn't do one-to-one as that would give you too much volume. The average egg has more volume in whites than in yolks (it's about 60% white and 30% yolk) so you'd want to use three whole eggs, not six.

Unfortunately, whites may give your pudding a texture that you won't like - one site calls it "jellyish" (meaning like gelatin), so you may want to use a combination of whole eggs and yolks alone, say, two whole eggs and two yolks. This would be about equivalent to using six yolks but will reduce the gumminess.

  • Now I'm curious... what's the other 10%? – Erik Jan 5 '17 at 10:41
  • Shell, of course. :) – Catija Jan 5 '17 at 11:25

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