Foolproof Yorkshire Pudding

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. 1
    In a medium mixing bowl, whisk eggs and milk together.
  2. 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. 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. 4
    Remove bowl of batter from refrigerator and quickly whisk again, then fill each muffin tin approximately 2/3 full of cold batter.
  5. 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. 6
    Do not open the oven door during the first 20 minutes of the cooking time.
  7. 7
    Serve immediately.

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