Servings: 4
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: ~45 minutes
Ingredients
Main Ingredients
- 4 large eggs, separated
- 2 cups whole milk (reduced-fat works, but whole milk is creamiest)
- ½ cup all-purpose flour
Instructions
-
Preheat & prepare
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper. -
Separate the eggs
Separate the egg yolks and whites into two bowls. Set the whites aside. -
Mix the base batter
In the bowl with the egg yolks, whisk together milk and flour until smooth and lump-free. -
Whip the egg whites
Using a hand mixer or whisk, beat the egg whites until stiff peaks form. This step is key for a fluffy, cloud-like texture. -
Fold gently
Carefully fold the whipped egg whites into the yolk mixture using a spatula. Go slow to keep the batter airy. -
Bake
Pour the batter into the prepared baking dish.
Bake for 30–35 minutes, until puffed and beautifully golden. -
Serve & enjoy
Remove from the oven and serve warm.
Additional Notes
- Texture Tip: Serve right away for maximum fluffiness—this dish deflates slightly as it cools (totally normal).
- Beginner-Friendly: Simple steps and minimal ingredients make this hard to mess up.
- Sweet or Savory: Works both ways depending on toppings.
Storage & Meal Prep
- Best enjoyed fresh.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
