Individual Yorkshire Puddings

Description

You can add beef drippings form pan (about 6 Tbsp.) ( Can omit) I find it tastes good but takes longer to cook. It makes batter thin.

Ingredients

3 large eggs ( room temperature, if cold, put in warm water for 5 min or so)
1 ½ cups milk
1 ½ cups all-purpose flour
1 tsp. salt

Instructions

Directions:

Whisk together eggs and milk in a medium bowl; stir in flour and salt. Refrigerate 20 min. or 10 in the freezer (if in a hurry)
Fill each bottom of a 12-cup muffin pan with a TBLS of oil; heat in a preheated 425˚ oven until hot, 3 minutes. Remove tin from oven; pour cups ¾ full with batter. Return to oven and bake 15 minutes; reduce oven temperature to 350˚ and bake 15-20 minutes more, until they’re medium-brown in color and cooked through.

Puncture cooked puddings with a skewer; turn out from pans. Serve warm.

Notes

The secret is hot, hot oil and cold batter, I've made this so many times! It always works!

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