Foolproof Yorkshire Pudding

Name: Foolproof Yorkshire Pudding
Ingredients: 3 eggs, at room temperature; 1 1/4 cups whole milk, at room temperature (don't use 2% or skim milk); 1/2 teaspoon salt; 1 cup Wondra Flour or 1 cup pastry flour; hot pan dripping (from beef roast)

5 ingredients

7 steps

Ingredients

3 eggs, at room temperature
1 1/4 cups whole milk, at room temperature (don't use 2% or skim milk)
1/2 teaspoon salt
1 cup Wondra Flour or 1 cup pastry flour
hot pan dripping (from beef roast)

Directions

1

In a medium mixing bowl, whisk eggs and milk together.
2

In a separate bowl, combine flour and salt, then whisk into egg/milk mixture, mix until combined and smooth, cover and refrigerate for at least 4 hours, or overnight.
3

After roast is done cooking and out of the oven, increase oven temperature to 425°F Spoon a teaspoonful of beef drippings into 12 large muffin tins and place pan into oven and heat until nearly smoking, about 5 minutes.
4

Remove bowl of batter from refrigerator and quickly whisk again, then fill each muffin tin approximately 2/3 full of cold batter.
5

Bake in the enter of the oven, or on the top shelf, for 25-30 minutes or until well risen and crispy golden brown.
6

Do not open the oven door during the first 20 minutes of the cooking time.
7

Serve immediately.