Now I make it every morning! Only 3 ingredients! A delicious and filling breakfast

There’s something almost magical about a dessert that rises in the oven like a golden cloud — delicate, airy, and irresistibly comforting. This fluffy baked milk soufflé is one of those timeless recipes that blend simplicity with elegance. It’s made from the most humble ingredients — milk, eggs, butter, and sugar — yet the result feels like something straight out of a fine patisserie.
The first time you see it puff up, forming that beautiful golden-brown crust over a soft, custard-like interior, you’ll understand why this dessert has been cherished for generations. Its texture is the perfect balance of creamy and light: the top is slightly crisp, while underneath lies a warm, velvety layer that practically melts on your tongue. Each spoonful feels like a small indulgence, both nostalgic and luxurious at once. 
Ingredients
4 large eggs (separated)
500 ml whole milk
60 g butter
60 g sugar (plus 1 tablespoon for the baking dish)
40 g flour
1 teaspoon vanilla extract (or 1 packet vanilla sugar)
A pinch of salt
Optional: powdered sugar for dusting
Instructions
1. Prepare the base:
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about a minute until smooth — do not let it brown. Gradually pour in the milk while stirring constantly to avoid lumps. Continue cooking until the mixture thickens slightly, forming a creamy consistency similar to a light custard.
2. Flavor the cream:
Remove the saucepan from the heat and stir in sugar, vanilla extract, and a pinch of salt. Allow the mixture to cool slightly for a few minutes.
3. Add the egg yolks:
Once the mixture has cooled enough that it won’t cook the eggs, whisk in the yolks one at a time until fully combined and silky.
4. Beat the egg whites:
In a clean, dry bowl, whip the egg whites until soft peaks form. Gently fold the beaten whites into the milk-egg mixture in three batches, using a spatula to keep the mixture light and airy. The key is to avoid deflating the foam — this is what gives the soufflé its beautiful rise.
5. Bake:
Preheat your oven to 180°C (350°F). Butter a glass or ceramic baking dish and sprinkle with sugar to create a light coating. Pour in the batter and smooth the surface. Bake for 30–35 minutes, or until the top is puffed and golden brown. Do not open the oven during the first 25 minutes — the soufflé may collapse.
6. Serve:
Serve immediately for a soft, cloud-like texture, or let it cool slightly for a denser, creamy result. Dust with powdered sugar before serving, if desired.
Tips for Success
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