INGREDIENTS
- 3 large eggs
- 1/2 cup (60 g) all-purpose flour
- 2 cups (500 ml) milk (whole milk preferred)
(Optional for flavor: 1/2 cup sugar, 1 tsp vanilla extract, pinch of salt — not counted in the “3 ingredients”)
INSTRUCTIONS
- Preheat your oven to 325°F (160°C). Grease and line an 8×8 inch baking dish with parchment paper.
- Separate the egg yolks and egg whites. In a clean bowl, beat the egg whites until stiff peaks form. Set aside.
- In another bowl, whisk the egg yolks. Gradually add the flour and mix until smooth.
- Slowly add the milk to the yolk mixture, whisking constantly to avoid lumps. (Add vanilla or sugar here if using.)
- Gently fold the beaten egg whites into the milk mixture — don’t overmix. The batter will be thin with some foam on top.
- Pour the mixture into the prepared baking dish. Bake for about 50–60 minutes, or until the top is golden and the center is slightly jiggly.
- Let cool completely. The cake will form 3 layers: a dense base, creamy custard center, and sponge top.
- Dust with powdered sugar if desired, slice, and enjoy!
Let me know if you’d like a version using almond milk or another dietary modification!